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OPTIMIZATION OF ESPRESSO COFFEE EXTRACTION WITH DIFFERENT PARTICLE SIZE DISTRIBUTION AND ANALYSIS THROUGH GC-MS AND HPLC-VWD

机译：通过GC-MS和HPLC-VWD用不同粒度分布和分析的浓缩咖啡萃取优化

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EC extraction depends deeply on ground and roasted coffee particles produced by the grinding and brewing process. To extract tempting aroma and taste in EC, the grinding process is a crucial step. The taste and flavor change in important manner owing to the particle size of ground coffee [1]. This research aims at optimizing the impact of different particle size on aroma and bioactive compounds.

机译：EC提取深入取决于研磨和酿造过程产生的地面和烘焙咖啡颗粒。为了提取诱人的香气和EC的味道，研磨过程是关键步骤。由于粒度粒度的粒度[1]，以重要的方式变化了味道和风味。本研究旨在优化不同粒度对香气和生物活性化合物的影响。

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来源
《International Mass Spectrometry Conference》|2018年|p628-1245|共2页
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作者
Gulzhan Khamitova; Simone Angeloni; Giovanni Caprioli; Gianni Sagratini; Sauro Vittori;
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原文格式 PDF
正文语种
中图分类分析化学;
关键词
Espresso Coffee (EC); Particle Size Distribution (PSD);

机译：浓缩咖啡（EC）;粒度分布（PSD）;

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专利

1. Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee used [J] . Food Chemistry . 2020,第Juna1期

机译：通过改变颗粒大小，穿孔的圆盘高度和滤篮来优化浓缩咖啡的提取，以减少研磨咖啡的用量
2. Time-resolved extraction of caffeine and trigonelline from finely-ground espresso coffee with varying particle sizes and tamping pressures [J] . Kuhn Michael, Lang Sandra, Bezold Franziska, Journal of food engineering . 2017,第AUGa期

机译：时间分辨地从具有不同粒径和捣固压力的细磨浓缩咖啡中提取咖啡因和松果碱
3. Effect of Cellulases, Solvent Type and Particle Size Distribution on the Extraction of Chlorogenic Acid and Other Phenols from Spent Coffee Grounds [J] . Manuel Pinelo, Abigaille G. Tress, Mads Pedersen, American journal of food technology . 2007,第7期

机译：纤维素酶，溶剂类型和粒度分布对废咖啡渣中绿原酸和其他酚的提取的影响
4. OPTIMIZATION OF ESPRESSO COFFEE EXTRACTION WITH DIFFERENT PARTICLE SIZE DISTRIBUTION AND ANALYSIS THROUGH GC-MS AND HPLC-VWD [C] . Gulzhan Khamitova, Simone Angeloni, Giovanni Caprioli, International Mass Spectrometry Conference . 2018

机译：通过GC-MS和HPLC-VWD用不同粒度分布和分析的浓缩咖啡萃取优化
5. Investigation of Chlorinated Silicon Nanoparticles and in Situ Analysis of the Size Distribution of Plasma Produced Particles [D] . Johnson, Jasmine Nalani. 2017

机译：氯化硅纳米颗粒的研究及等离子体产生颗粒尺寸分布的原位分析
6. Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS [O] . Veronica Lolli, Animesh Acharjee, Donato Angelino, 2020

机译：通过HS-SPME / GC-MS对来自意大利最广泛品牌的冲泡浓缩咖啡浓香进行化学表征
7. Effect of Pressure on the Particle Size Distribution of Espresso Coffee [O] . Erick Christofer I. Gonzales, Karl Gabriel M. Lloren, Jihan S. Al-shdifat, 2018

机译：压力对浓缩咖啡粒度分布的影响

OPTIMIZATION OF ESPRESSO COFFEE EXTRACTION WITH DIFFERENT PARTICLE SIZE DISTRIBUTION AND ANALYSIS THROUGH GC-MS AND HPLC-VWD

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