Natural products analysis coffee

Beverages may often be treated as aqueous samples thus, nonpolar and ion-exchange mechanisms will work for analyte recovery. Both of these mechanisms are effective with natural product analysis in wine, soft drinks, tea, and coffee. Milk, which commonly contains fats and proteins, may need dilution and filtration before application to a sorbent. 

The analysis of natural compounds in foods is also assisted by the use of the purge and trap technique in methods for distinguishing strawberry varieties [100] the aroma of unprocessed foods including gherkin [101], durian [102], garlic [103] and meat [104-107] cheese [108,109] and other dairy products [110] tobacco, tea and coffee [111,112] and peanuts [112]. Food additives including sulphur dioxide [113,114] and food contaminants such as VOCs [115-126], have been recovered by PT, particularly from table-ready foods. Animal [127,128] and plant tissues [129,130] have also been subjected to PT for separation of volatile compounds. 

---