221015
doi
10.5281/zenodo.221015
oai:zenodo.org:221015
Jeehyun Lee
Jaeyoung Byun
Sunmi Choi
Wonsik Choi
SOLID PHASE MICRO EXTRACTION (SPME) FLAVOR ANALYSIS OF APPLE JUICE AND COFFEE MIXTURES USING GAS CHROMATOGRAPHY-MASS SPECTROMETRY (GC-MS)
Mi Ja Kim
info:eu-repo/semantics/openAccess
Creative Commons Attribution 4.0 International
https://creativecommons.org/licenses/by/4.0/legalcode
Apple juices
Gas chromatography-mass spectrometry
Coffee
Solid phase micro extraction
Sensory evaluation
<p>This research was conducted to evaluate the flavor of apple juice and coffee mixtures and the sensory quality of SPME extracts using gas chromatography-mass spectrometry (GC-MS). Three samples with different compositions were examined. Sample A1 contained85% apple juiceand 15% coffee, sample A2 had87.5% apple and 12.5% coffee, and sample A3 had90% apple juiceand 10% coffee. The sensory analysis involved 100 panelists and a sequential monadic test. Sample presentation orders were balanced in each serving position using the Williams Latin Square design. The eleven components were odorants perceived in the samples. 2-methyl-1-butanol, butyl acetate, (e)-2-hexenal, hexanol, 3-methylbutyl acetate, hexyl acetate, 2,3-pentanedione, pyrazine, pyridine, 2-furanmethanol, and 5-methylfurfural were found in the aromatic composition of the apple juice and coffee mixtures. </p>
Zenodo
2016-12-25
info:eu-repo/semantics/article
661278
1579542173.744988
493821
md5:8b28c8d2e726032c50a69205f30458cb
https://zenodo.org/records/221015/files/7.docx
public
isVersionOf
doi
3
12
2016-12-25