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Updated: Jul 15, 2025

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

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在各种烤条件下制备的脱咖啡因和普通咖啡中分析挥发性和非挥发性化合物

Hyunbeen Park1, Eunjeong Noh1, Mingyu Kim1

  • 1Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea.

Food chemistry
|September 24, 2023
PubMed
概括

没有咖啡因的咖啡豆显示出改变的非挥发性化合物,包括较低的甘和碳水化合物,但与普通咖啡豆相比,含有更高的原酸. 关键的风味化合物,如3-乙基-2,5-二甲基pyrazine也减少了无咖啡因咖啡.

关键词:
化学成分 化学成分没有咖啡因的咖啡是无咖啡因咖啡.味道 味道 味道 味道没有咖啡因的水.

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