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A METHOD OF COFFEE QUALITY ANALYSIS BY EXTRACTING VOLATILE COMPOUNDS IN COFFEE
专利权人:
ONGO; Emelda A
发明人:
ONGO, Emelda A,SEVILLA III, Fortunato,ANTONELLI, Andrea,MONTEVECCHI, Giuseppe,SBERVEGLIERI, Veronica
申请号:
PH22018050105
公开号:
PH22018050105U1
申请日:
2018.03.08
申请国别(地区):
PH
年份:
2018
代理人:
摘要:
The utility model relates to coffee quality analysis through its volatile compounds, comprised of placing coffee beans in a sealed vial the vial allowing the insertion of a material suitable for headspace 5 analysis heating roasted coffee beans inside the vial to produce volatile compounds which will occupy a headspace area in the vial heating of the roasted coffee beans is done until headspace equilibrium is reached inserting the material into the vial and within the headspace to extract the volatile compounds and 10 thermally desorbing the material to release the absorbed volatile compounds into a GCMS machine.
来源网站:
中国工程科技知识中心
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http://www.ckcest.cn/home/

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