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

Mitsuya Shimodat, Takayuki Shibamoto

Research output: Contribution to journalArticle

65 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

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Coffee
coffee (beverage)
Column chromatography
headspace analysis
Gas chromatography
Gas Chromatography-Mass Spectrometry
Mass spectrometry
furans
Gas Chromatography
gas chromatography
thiophenes
Furans
Pyrazines
pyrroles
Thiophenes
pyrazines
Pyrroles
pyridines
Sulfides
qualitative analysis

All Science Journal Classification (ASJC) codes

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

Cite this

Isolation and Identification of Headspace Volatiles from Brewed Coffee with an On-Column GC/MS Method. / Shimodat, Mitsuya; Shibamoto, Takayuki.

In: Journal of Agricultural and Food Chemistry, Vol. 38, No. 3, 03.1990, p. 802-804.

Research output: Contribution to journalArticle

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