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Title: Characterization of Sulfur Compounds in Coffee Beans by Sulfur K-XANES Spectroscopy

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.
Authors:
;  [1] ;  [2] ;  [1] ;  [2] ;  [3]
  1. Center for Advanced Microstructures and Devices, Louisiana State University, 6980 Jefferson Hwy., Baton Rouge, LA 70806 (United States)
  2. (Germany)
  3. Institute of Physics, University of Bonn, Nussallee 12, 53115 Bonn (Germany)
Publication Date:
OSTI Identifier:
21054754
Resource Type:
Journal Article
Resource Relation:
Journal Name: AIP Conference Proceedings; Journal Volume: 882; Journal Issue: 1; Conference: XAFS13: 13. international conference on X-ray absorption fine structure, Stanford, CA (United States), 9-14 Jul 2006; Other Information: DOI: 10.1063/1.2644676; (c) 2007 American Institute of Physics; Country of input: International Atomic Energy Agency (IAEA)
Country of Publication:
United States
Language:
English
Subject:
37 INORGANIC, ORGANIC, PHYSICAL AND ANALYTICAL CHEMISTRY; ABSORPTION SPECTRA; ABSORPTION SPECTROSCOPY; BIOTECHNOLOGY; CHEMICAL STATE; COFFEE BEANS; FEASIBILITY STUDIES; FOOD PROCESSING; ROASTING; SULFUR; SULFUR COMPOUNDS; X-RAY SPECTRA; X-RAY SPECTROSCOPY