Analysis of the Aroma of the Intact Fruit of Coffea arabica by GC-FT-IR
Applied Spectroscopy, Vol. 38, Issue 2, pp. 181-184 (1984)
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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 Coffea arabica. Among the components identified were carbon dioxide, ethyl acetate, ethanol, isoval-eraldehyde, water, 3-methyl-1-butanol and 3-hydroxy-2-butanone.
Citation
James M. Purcell and Paul Magidman, "Analysis of the Aroma of the Intact Fruit of Coffea arabica by GC-FT-IR," Appl. Spectrosc. 38, 181-184 (1984)
http://www.opticsinfobase.org/as/abstract.cfm?URI=as-38-2-181
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