Isolation and identification of headspace volatiles from brewed coffee with an on-column GC/MS method
Qualitative and quantitative analyses of headspace volatiles of roasted brewed coffee were conducted with use of a direct on-column injection technique. Qualitative analysis was done by gas chromatography/mass spectrometry (GC/MS). Quantitative analysis was performed by gas chromatography (GC) using an internal standard. Sixty-two volatile compounds were positively identified in the headspace of brewed coffee. The compounds identified included 23 furans, 10 pyrazines, 6 ketones, 5 aldehydes, 3 pyrroles, 3 thiophenes, and 8 miscellaneous compounds such as alcohols, sulfides, and pyridine. The major constituents were 2-methylbutanal (GC area percentage = 17.7), furan (13.8), and 3-methylbutanal (9.7). Some well-known coffee volatiles such as furfuryl mercaptan were not found in the headspace sample
| Main Authors: | , |
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| Format: | biblioteca |
| Published: |
Mar
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| Subjects: | CAFE, BEBIDAS, INFUSION, ESPACIO DE CABEZA, COMPUESTOS VOLATILES, COMPOSICION, MUESTREO, |
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