GC, GC×GC, and TOFMS for Characterization and Roast Level Differentiation of Coffee

Aroma Profile of Coffee with GC, GC×GC, and TOFMS Elizabeth M. Humston-Fulmer and Joseph E. Binkley | LECO Corporation, St. Joseph, MI USA Introduction GC×GC Benefits GC×GC Benefits Representative Samples Coffee is one of the most consumed beverages in the…

A P P L I C AT I O N N O T E Gas Chromatography/ Mass Spectrometry Author: Andrew Tipler PerkinElmer, Inc. Shelton, CT Coffee Characterization Using Clarus SQ 8 GC/MS, TurboMatrix HS Trap and GC SNFR Olfactory Port…

A - 066 Analytical Characterization of Hot Steeped Malt Flavor and Fragrance Volatiles by GC-MS Elizabeth Humston-Fulmer and Joe Binkley LECO Corporation, Saint Joseph, MI USA Introduction Malted barley, one of the main brewing ingredients, provides complex carbohydrates and sugars…

Uncovering the Volatile Profile of Potato Taste Defect in Roasted Arabica Coffee using GC-MS, GC×GC-MS, and Chemometrics Caitlin N. Cain1, Meriem Gaida2, Pierre-Hugues Stefanuto2, Jean-François Focant2, Kristen J. Skogerboe3, and Robert E. Synovec1 1 Department 2 3 of Chemistry, University…