Share Email Print

Proceedings Paper

The Use Of Headspace GC/FT-IR For The Monitoring Of Volatiles In Commercial Brand Coffees
Author(s): Senja V. Compton; David A.C. Compton
Format Member Price Non-Member Price
PDF $17.00 $21.00

Paper Abstract

Recently, the area of food analysis and product safety has become of major concern to consumers. Therefore, companies involved in the quality assurance of theirproducts have been encouraged to perform extensive analyses to guarantee safety and satisfaction. One of the largest consumer products in the beverage marketplace is coffee. Much emphasis has been placed upon the safety of the decaffeination processes used by various manufacturers; these involve extraction of the caffeine by a solvent system that may be aqueous or organic, and is sometimes,super-critical. Additionally, aroma (fragrance) of brewing coffee has been found to be of major concern to the individual by the marketing departments of the coffee companies. The heads ace analysis of coffees can be used to discover the species retained after the decaffeination of coffee, as well as to distinguish the volatile species released upon treatment of the coffee at boiling water temperatures.

Paper Details

Date Published: 1 December 1989
PDF: 3 pages
Proc. SPIE 1145, 7th Intl Conf on Fourier Transform Spectroscopy, (1 December 1989); doi: 10.1117/12.969543
Show Author Affiliations
Senja V. Compton, Bio-Rad Laboratories (United States)
David A.C. Compton, Bio-Rad Laboratories (United States)

Published in SPIE Proceedings Vol. 1145:
7th Intl Conf on Fourier Transform Spectroscopy
David G. Cameron, Editor(s)

© SPIE. Terms of Use
Back to Top