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Characterization of ground coffee ar...

Rojas Monroy, Gina Maria Ericka.

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Characterization of ground coffee aroma from Puerto Rico using the solid phase microextraction technique (SPME) and gas chromatography coupled to mass spectrometry (GC/MS) (Spanish text).

Record Type:	Electronic resources : Monograph/item
Title/Author:	Characterization of ground coffee aroma from Puerto Rico using the solid phase microextraction technique (SPME) and gas chromatography coupled to mass spectrometry (GC/MS) (Spanish text)./
Author:	Rojas Monroy, Gina Maria Ericka.
Description:	156 p.
Notes:	Source: Masters Abstracts International, Volume: 43-06, page: 2060.
Contained By:	Masters Abstracts International43-06.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1427032
ISBN:	9780542136948

Characterization of ground coffee aroma from Puerto Rico using the solid phase microextraction technique (SPME) and gas chromatography coupled to mass spectrometry (GC/MS) (Spanish text).
Rojas Monroy, Gina Maria Ericka.

Characterization of ground coffee aroma from Puerto Rico using the solid phase microextraction technique (SPME) and gas chromatography coupled to mass spectrometry (GC/MS) (Spanish text). - 156 p.

Source: Masters Abstracts International, Volume: 43-06, page: 2060.

Thesis (M.S.)--University of Puerto Rico, Mayaguez (Puerto Rico), 2005.

The main objective of this research was the identification and semiquantitative determination of the volatile compounds responsible for the aroma of the two principal coffee species and their respective varities grown at three different altitudes in Puerto Rico: Coffea Arabica L. (Borbon, Caturra and Limani) and Coffea canephora (Robusta). The techniques of Solid Phase Microextration (SPME) coupled to Gas Chromatography and Mass Spectrometry (GC/MS) were utilized in the analyses.

ISBN: 9780542136948Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Characterization of ground coffee aroma from Puerto Rico using the solid phase microextraction technique (SPME) and gas chromatography coupled to mass spectrometry (GC/MS) (Spanish text).
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100 1 $a Rojas Monroy, Gina Maria Ericka. $3 1913573
245 1 0 $a Characterization of ground coffee aroma from Puerto Rico using the solid phase microextraction technique (SPME) and gas chromatography coupled to mass spectrometry (GC/MS) (Spanish text).
300 $a 156 p.
500 $a Source: Masters Abstracts International, Volume: 43-06, page: 2060.
500 $a Adviser: Maritza de Jesus Echevarria.
502 $a Thesis (M.S.)--University of Puerto Rico, Mayaguez (Puerto Rico), 2005.
520 $a The main objective of this research was the identification and semiquantitative determination of the volatile compounds responsible for the aroma of the two principal coffee species and their respective varities grown at three different altitudes in Puerto Rico: Coffea Arabica L. (Borbon, Caturra and Limani) and Coffea canephora (Robusta). The techniques of Solid Phase Microextration (SPME) coupled to Gas Chromatography and Mass Spectrometry (GC/MS) were utilized in the analyses.
520 $a The identified compounds found responsible for the aroma of coffee can be grouped in classes likes pyrazines, furanes, ketones, aldehydes, pyrroles, alcohols, thiophenes and others. The furanes and the pyrazines were the major compounds found in the two species and their respective varieties. The coffee arabigo presented greater quantities of furanes while in the Robusta coffee the pyrazines were predominant. A chromatographic digital impressions was found, which was characteristic of each variety within the studied species.
590 $a School code: 0553.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Agriculture, Agronomy. $3 1018679
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710 2 0 $a University of Puerto Rico, Mayaguez (Puerto Rico). $3 1017811
773 0 $t Masters Abstracts International $g 43-06.
790 1 0 $a Echevarria, Maritza de Jesus, $e advisor
790 $a 0553
791 $a M.S.
792 $a 2005
793 $a Spanish
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