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dc.contributor.authorPollien, Philippe-
dc.contributor.authorJordan, Alfons-
dc.contributor.authorLindinger, Werner-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2018-04-23T09:12:34Z-
dc.date.available2018-04-23T09:12:34Z-
dc.date.issued2003-08-01-
dc.identifier.issn1387-3806de_CH
dc.identifier.issn1873-2798de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5463-
dc.description.abstractRecently we introduced a dynamic approach to determine Henry's law constants (HLCs) of volatile organic compounds (VOCs) in water, and applied it to a series organic compounds dissolved in pure water. Here, we first discuss a further development of the original approach such that it can be applied to complex liquid food systems (coffee). Second, we examine the impact of non-volatile constituents on the HLC. More specifically, we evaluate the impact of non-volatile coffee constituents on the HLC of 2-methylpropanal, 3- and 2-methylbutanal, dimethylsulfide, dimethyldisulfide and ethyl-2-methylbutyrate. Finally, we demonstrate that the concentration on the VOC in solution does not affect the HLC, over the investigated concentration range of 10^-4 to 10 ppm.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofInternational Journal of Mass Spectrometryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectPartition coefficientsde_CH
dc.subjectCoffeede_CH
dc.subjectFlavorde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleLiquid-air partitioning of volatile compounds in coffee : dynamic measurements using proton-transfer-reaction mass spectrometryde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.publisher.placeAmsterdamde_CH
dc.identifier.doi10.1016/S1387-3806(03)00197-0de_CH
zhaw.funding.euNode_CH
zhaw.issue1de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end80de_CH
zhaw.pages.start69de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume228de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Pollien, P., Jordan, A., Lindinger, W., & Yeretzian, C. (2003). Liquid-air partitioning of volatile compounds in coffee : dynamic measurements using proton-transfer-reaction mass spectrometry. International Journal of Mass Spectrometry, 228(1), 69–80. https://doi.org/10.1016/S1387-3806(03)00197-0
Pollien, P. et al. (2003) ‘Liquid-air partitioning of volatile compounds in coffee : dynamic measurements using proton-transfer-reaction mass spectrometry’, International Journal of Mass Spectrometry, 228(1), pp. 69–80. Available at: https://doi.org/10.1016/S1387-3806(03)00197-0.
P. Pollien, A. Jordan, W. Lindinger, and C. Yeretzian, “Liquid-air partitioning of volatile compounds in coffee : dynamic measurements using proton-transfer-reaction mass spectrometry,” International Journal of Mass Spectrometry, vol. 228, no. 1, pp. 69–80, Aug. 2003, doi: 10.1016/S1387-3806(03)00197-0.
POLLIEN, Philippe, Alfons JORDAN, Werner LINDINGER und Chahan YERETZIAN, 2003. Liquid-air partitioning of volatile compounds in coffee : dynamic measurements using proton-transfer-reaction mass spectrometry. International Journal of Mass Spectrometry. 1 August 2003. Bd. 228, Nr. 1, S. 69–80. DOI 10.1016/S1387-3806(03)00197-0
Pollien, Philippe, Alfons Jordan, Werner Lindinger, and Chahan Yeretzian. 2003. “Liquid-Air Partitioning of Volatile Compounds in Coffee : Dynamic Measurements Using Proton-Transfer-Reaction Mass Spectrometry.” International Journal of Mass Spectrometry 228 (1): 69–80. https://doi.org/10.1016/S1387-3806(03)00197-0.
Pollien, Philippe, et al. “Liquid-Air Partitioning of Volatile Compounds in Coffee : Dynamic Measurements Using Proton-Transfer-Reaction Mass Spectrometry.” International Journal of Mass Spectrometry, vol. 228, no. 1, Aug. 2003, pp. 69–80, https://doi.org/10.1016/S1387-3806(03)00197-0.


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