Characterization of Sulfur Compounds in Coffee Beans by Sulfur K-XANES Spectroscopy
نویسندگان
چکیده
In this ‘feasibility study’ the influence of roasting on the sulfur speciation in Mexican coffee beans was investigated by sulfur K-XANES spectroscopy. Spectra of green and slightly roasted beans could be fitted to a linear combination of ‘standard’ reference spectra for biological samples, whereas longer roasting obviously involves formation of additional sulfur compounds in considerable amounts.
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