Classification of Coffees from Different Origins by Chemical Sensor Technology

AppNote 1/2003 Fast Analysis of Food and Beverage Products using a Mass Spectrometry Based Chemical Sensor Arnd C. Heiden, Bita Kolahgar, Carlos Gil Gerstel GmbH & Co.KG, Eberhard-Gerstel-Platz 1, D-45473 Mülheim an der Ruhr, Germany Vanessa R. Kinton Gerstel, Inc.,…

Application News GCMS-TQ 8040 NX Triple Quadrupole Mass Spectrometer Smart Aroma Database Statistical Analysis Software eMSTAT Solution Discrimination of Coffee Bean Species Based on Aroma Compounds Nozomi Maeshima, Saito Yoshihiro, Takehito Sagawa User Benefits  Qualitative analysis of aroma compounds…

Terri Christison, Fei Pang, and Linda Lopez Thermo Fisher Scientific, Sunnyvale, CA, USA Brewed coffee, one of the most popular beverages worldwide, is prepared from fermented and roasted coffee plant seeds (beans), typically Coffea arabica (Arabica). Coffea canefora, variant robusta…

AppNote 2/2004 Analysis of Packaging Materials using a Mass Spectral Based Chemical Sensor Vanessa R. Kinton Gerstel, Inc., Caton Research Center, 1510 Caton Center Drive, Suite H, Baltimore, MD 21227, USA Arnd C. Heiden, Carlos Gil Gerstel GmbH & Co.KG,…