On September 30, 2007, Akiyama, M.; Murakami, K.; Ikeda, M.; Iwatsuki, K.; Wada, A.; Tokuno, K.; Onishi, M.; Iwabuchi, H. published an article.Related Products of 34413-35-9 The title of the article was Analysis of the headspace volatiles of freshly brewed arabica coffee using solid-phase microextraction. And the article contained the following:
Headspace volatiles of freshly brewed drip coffee were investigated by gas chromatog./mass spectrometry (GC/MS) and gas chromatog./olfactometry (GC/O, CharmAnal.) analyses. For this purpose, a solid-phase microextraction (SPME) sampling method for the headspace volatiles of freshly brewed drip coffee was developed. SPME fiber coated with divinylbenzene (DVB)/carboxen/polydimethylsiloxane (PDMS) was selected from 6 types, and sampling time was determined at 2 min. The headspace coffee volatiles stayed constant in proportion for the 1st 2 min to keep the freshness of the brewed coffee aroma. Using this sampling method, the headspace volatiles of freshly brewed drip coffee (Ethiopian arabica coffee, roast degree: L value; 23) were examined by GC/MS and GC/O analyses. From the GC/O results, 1-(3,4-dihydro-2H-pyrrol-2-yl)-ethanone (nutty-roast odor) and 4-(4′-hydroxyphenyl)-2-butanone (raspberry ketone, sweet-fruity odor) were newly detected as components in the aroma of coffee. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Related Products of 34413-35-9
The Article related to brewed arabica coffee volatile determination solid phase microextraction, Food and Feed Chemistry: Analysis and other aspects.Related Products of 34413-35-9
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