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Optica Publishing Group
  • Applied Spectroscopy
  • Vol. 38,
  • Issue 2,
  • pp. 181-184
  • (1984)

Analysis of the Aroma of the Intact Fruit of Coffea arabica by GC-FT-IR

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Abstract

Gas chromatography-Fourier transform infrared spectroscopy has been used to analyze preconcentrated headspace samples of the volatile mixture emanating from the intact fruit of <i>Coffea arabica</i>. Among the components identified were carbon dioxide, ethyl acetate, ethanol, isoval-eraldehyde, water, 3-methyl-1-butanol and 3-hydroxy-2-butanone.

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