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

Mitsuya Shimoda, Takayuki Shibamoto

研究成果: ジャーナルへの寄稿記事

64 引用 (Scopus)

抄録

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.

元の言語英語
ページ(範囲)802-804
ページ数3
ジャーナルJournal of Agricultural and Food Chemistry
38
発行部数3
DOI
出版物ステータス出版済み - 1 1 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)

これを引用

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

:: Journal of Agricultural and Food Chemistry, 巻 38, 番号 3, 01.01.1990, p. 802-804.

研究成果: ジャーナルへの寄稿記事

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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.",
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