Fingerprint developing of coffee flavor by gas chromatography–mass spectrometry and combined chemometrics methods

In this paper, chromatographic fingerprint was firstly used for quality control of tobacco flavors. Based on gas chromatography–mass spectrometry (GC–MS) and combined chemometrics methods, a simple, reliable and reproducible method for developing chromatographic fingerprint of coffee flavor, one of...

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Veröffentlicht in:	Analytica chimica acta 2007-04, Vol.588 (2), p.216-223
Hauptverfasser:	Huang, Lan-Fang, Wu, Ming-Jian, Zhong, Ke-Jun, Sun, Xian-Jun, Liang, Yi-Zeng, Dai, Yun-Hui, Huang, Ke-Long, Guo, Fang-Qiu
Format:	Artikel
Sprache:	eng
Schlagworte:	Analytical chemistry Chemistry Chromatographic methods and physical methods associated with chromatography Coffee flavor Exact sciences and technology Fingerprint Gas chromatographic methods Gas chromatography–mass spectrometry (GC–MS) Similarity Spectral correlative chromatography (SCC) Spectrometric and optical methods Subwindow factor analysis (SFA)
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