Comparison of Green Coffee Beans Volatiles Chemical Composition of Hainan Main Area

HU Rong-suo; CHU Zhong; GU Feng-lin; LU Min-quan; LU Shao-fang; WU Gui-ping; TAN Le-he

doi:10.3964/j.issn.1000-0593(2013)02-0548-06

Journals >Spectroscopy and Spectral Analysis >Volume 33 >Issue 2 >Page 548 > Article

Spectroscopy and Spectral Analysis
Vol. 33, Issue 2, 548 (2013)

Comparison of Green Coffee Beans Volatiles Chemical Composition of Hainan Main Area

HU Rong-suo^*, CHU Zhong, GU Feng-lin, LU Min-quan, LU Shao-fang, WU Gui-ping, and TAN Le-he

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[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2013)02-0548-06 Cite this Article

HU Rong-suo, CHU Zhong, GU Feng-lin, LU Min-quan, LU Shao-fang, WU Gui-ping, TAN Le-he. Comparison of Green Coffee Beans Volatiles Chemical Composition of Hainan Main Area[J]. Spectroscopy and Spectral Analysis, 2013, 33(2): 548 Copy Citation Text

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References

[3] Masayuki Akiyama, Kazuya Murakami, Noboru Ohtani. J. Agric. Food Chem., 2003, 51: 1961.

[5] Robert J. Cannon, Laurence Trinnaman, Brian Grainger, Flavors in Noncarbonated Beverages, Chapter 6, 2010, 77.

[6] Clarke R T, Vitzthum O G. Coffee Recent Developments, USA, John Wiley & Sons, 2008.

[7] Ivon Flament. Coffee Flavor Chemistry, Wiley USA,2002.

[9] Jean-Claude Spadone, Gary Takeoka, RBmy Liardon. J. Agric. Food Chem., 1990, 38, 226.

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