Changes in Headspace Volatile Concentrations of Coffee Brews Caused by the Roasting Process and the Brewing Procedure

Headspace-solid-phase microextraction technique (HS-SPME) coupled with gas chromatography−mass spectrometry (GC-MS) and gas chromatography−olfactometry (GC-O) were used to characterize the aroma compounds of coffee brews from commercial conventional and torrefacto roasted coffee prepared by filter c...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2006-11, Vol.54 (22), p.8560-8566
Main Authors: López-Galilea, Isabel, Fournier, Nicole, Cid, Concepción, Guichard, Elisabeth
Format: Article
Language:English
Subjects:
Beers
Biological and medical sciences
coffee (beverage)
Coffee - chemistry
coffee beans
coffee brewing methods
Coffee, tea and other stimulative beverage industries
Cooking
espresso coffee
Fermented food industries
filter coffee
Food industries
Fundamental and applied biological sciences. Psychology
gas chromatography
Gas Chromatography-Mass Spectrometry
headspace analysis
headspace-solid-phase microextraction technique
heat treatment
Hot Temperature
microextraction
odor compounds
olfactometry
roasting
solid phase extraction
torrefacto roasting
volatile organic compounds
Volatilization
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Headspace-solid-phase microextraction technique (HS-SPME) coupled with gas chromatography−mass spectrometry (GC-MS) and gas chromatography−olfactometry (GC-O) were used to characterize the aroma compounds of coffee brews from commercial conventional and torrefacto roasted coffee prepared by filter coffeemaker and espresso machine. A total of 47 volatile compounds were identified and quantified. Principal component analysis (PCA) was applied to differentiate coffee brew samples by volatile compounds. Conventional and torrefacto roasted coffee brews were separated successfully by principal component 1 (68.5% of variance), and filter and espresso ones were separated by principal component 2 (19.5% of variance). By GC olfactometry, a total of 34 aroma compounds have been perceived at least in half of the coffee extracts and among them 28 were identified, among which octanal was identified for the first time as a contributor to coffee brew aroma. Keywords: Coffee; HS-SPME; GC-MS; GC-O; torrefacto, espresso coffee; filter coffee
ISSN:0021-8561
1520-5118
DOI:10.1021/jf061178t