Table of Contents Author Guidelines Submit a Manuscript
International Journal of Spectroscopy
Volume 2011 (2011), Article ID 815304, 5 pages
Research Article

Difference Spectroscopy in the Analysis of the Effects of Coffee Cherry Processing Variables on the Flavor of Brewed Coffee

1Department of Bioengineering, University of Utah, Salt Lake City, UT 84112, USA
2Batdorf & Bronson Coffee Roasters, 200 Market Street NE, Olympia, WA 98501, USA

Received 30 November 2010; Revised 14 February 2011; Accepted 22 March 2011

Academic Editor: A.M. Brouwer

Copyright © 2011 Donald J. Lyman et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. R. J. Clarke and R. Macrae, Eds., Coffee: Vol. 1. Chemistry, Elsevier, New York, ny, usa, 1985.
  2. I. Flament, Coffee Flavor Chemistry, John Wiley & Sons, New York, NY, USA, 2002.
  3. A. Illy and R. Viani, Eds., Espresso Coffee, The Chemistry of Quality, Academic Press, New York, NY, USA, 1995.
  4. T. H. Parliament and H. D. Stahl, “What makes that coffee smell so good?” Chemtech, vol. 25, pp. 38–49, 1995. View at Google Scholar
  5. A. Barth and C. Zscherp, “What vibrations tell us about proteins,” Quarterly Reviews of Biophysics, vol. 35, no. 4, pp. 369–430, 2002. View at Publisher · View at Google Scholar · View at Scopus
  6. J. S. Vrettos, R. P. Affleck, J. Guo, T. M. Spitznagel, and R. Krishnamurthy, “Application of difference spectroscopy to biopharmaceutical formulation development,” American Biotechnology Laboratory, vol. 24, no. 6, pp. 24–27, 2006. View at Google Scholar · View at Scopus
  7. T. R. Lingle, The Coffee Cuppers Handbook: A Systematic Guide to the Sensory Evaluation of Coffee Flavor, Specialty Coffee Assoc. of America, Washington, DC, USA, 2nd edition, 1992.
  8. L. J. Bellamy, The Infrared Spectra of Complex Molecules, vol. 1, Chapman & Hall, London, UK, 3rd edition, 1975.
  9. G. Socrates, Infrared Characteristic Group Frequencies, John Wiley & Sons, New York, NY, USA, 2nd edition, 1994.
  10. R. J. Keller, The Sigma Library of FT-IR Spectra, vol. 1, 2, Sigma Chemical Co., St. Louis, Mo, USA, 1st edition, 1986.
  11. E. Guichard, M. Fabre, and P. Relkin, “Flavor release from food emulsions varying in their composition in fat and proteins and its effect on flavor perception,” American Laboratory, vol. 40, no. 3, 2008. View at Google Scholar