| Popis: |
The greatest part of the numerous volatile components from coffee, tea and cocoa has been analysed in the past after pre-concentration by known procedures as extraction or steam distillation. Thus compounds with wide boiling range are isolated, which normally were identified by GC/MS combination. Though the human nose, a specific multicomponent trace detector can perceive and recognize yet the characteristic food aroma from the surrounding atmosphere of a product only little attention up to now has been paid to the investigation of the headspace aroma of coffee, tea and cocoa. This is due to the fact that there were no detectors selective and sensitive enough to analyse completely the ultra traces in gas samples directly. |
