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 language | English |
|---|---|
| Pages (from-to) | 802-804 |
| Number of pages | 3 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 38 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - Mar 1990 |
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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 journal › Article
}
TY - JOUR
T1 - Isolation and Identification of Headspace Volatiles from Brewed Coffee with an On-Column GC/MS Method
AU - Shimodat, Mitsuya
AU - Shibamoto, Takayuki
PY - 1990/3
Y1 - 1990/3
N2 - 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.
AB - 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.
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U2 - 10.1021/jf00093a045
DO - 10.1021/jf00093a045
M3 - Article
AN - SCOPUS:0000256307
VL - 38
SP - 802
EP - 804
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 3
ER -