Isolation and Identification of Headspace Volatiles from Brewed Coffee with an On-Column GC/MS Method

Mitsuya Shimodat, Takayuki Shibamoto

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67 Citations (Scopus)

Abstract

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 % = 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.

Original languageEnglish
Pages (from-to)802-804
Number of pages3
JournalJournal of Agricultural and Food Chemistry
Volume38
Issue number3
DOIs
Publication statusPublished - Mar 1990

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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