Frost, Scott C.; Walker, Paige; Orians, Colin M.; Robbat, Jr. Albert published an article in 2022, the title of the article was The Chemistry of Green and Roasted Coffee by Selectable 1D/2D Gas Chromatography Mass Spectrometry with Spectral Deconvolution.COA of Formula: C8H10N2 And the article contains the following content:
Gas chromatog./mass spectrometry (GC/MS) is a long-standing technique for the anal. of volatile organic compounds (VOCs). When coupled with the Ion Analytics software, GC/MS provides unmatched selectivity in the anal. of complex mixtures and it reduces the reliance on high-resolution chromatog. to obtain clean mass spectra. Here, we present an application of spectral deconvolution, with mass spectral subtraction, to identify a wide array of VOCs in green and roasted coffees. Automated sequential, two-dimensional GC-GC/MS of a roasted coffee sample produced the retention index and spectrum of 750 compounds These initial analytes served as targets for subsequent coffee anal. by GC/MS. The workflow resulted in the quantitation of 511 compounds detected in two different green and roasted coffees. Of these, over 100 compounds serve as candidate differentiators of coffee quality, AAA vs. AA, as designated by the Coopedota cooperative in Costa Rica. Of these, 72 compounds survive the roasting process and can be used to discriminate green coffee quality after roasting. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).COA of Formula: C8H10N2
The Article related to roasted coffee spectral deconvolution gas chromatog mass spectrometry, 2d–gc/ms, gc/ms, coffee, coffee quality, deconvolution, green coffee, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.COA of Formula: C8H10N2
Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider