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

Spectroscopy and Spectral Analysis, Volume. 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 |Show fewer author(s)

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References(5)

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

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

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

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

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

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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

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Paper Information

Received: May. 15, 2012

Accepted: --

Published Online: Mar. 27, 2013

The Author Email: HU Rong-suo (hnhrs@126.com)

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

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