Tags

Type your tag names separated by a space and hit enter

Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction.
J Agric Food Chem. 2003 Mar 26; 51(7):1961-9.JA

Abstract

A dynamic solid-phase microextraction (SPME) method to sample fresh headspace volatile compounds released during the grinding of roasted coffee beans was described and the analytical results using gas chromatography/mass spectrometry (GC/MS) and GC/olfactometry (GC/O) were compared to those of the conventional static SPME sampling methods using ground coffee. Volatile compounds released during the grinding of roasted coffee beans (150 g) were obtained by exposing the SPME fiber (poly(dimethylsiloxane)/divinylbenzene, PDMS/ DVB) for 8 min to nitrogen gas (600 mL/min) discharged from a glass vessel in which the electronic coffee grinder was enclosed. Identification and characterization of volatile compounds thus obtained were achieved by GC/MS and GC/O. Peak areas of 47 typical coffee volatile compounds, separated on total ion chromatogram (TIC), obtained by the dynamic SPME method, showed coefficients of variation less than 5% (n = 3) and the gas chromatographic profile of volatile compounds thus obtained was similar to that of the solvent extract of ground coffee, except for highly volatile compounds such as 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-ethenyl-2-methoxyphenol. Also, SPME dilution analysis of volatile compounds released during the grinding of roasted coffee beans showed linear plots of peak area versus exposed fiber length (R (2) > 0.89). Compared with those of the headspace volatile compounds of ground coffee using GC/MS and GC/O, the volatile compounds generated during the grinding of roasted coffee beans were rich in nutty- and smoke-roast aromas.

Authors+Show Affiliations

Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa, 228-8583 Japan. m_akiyam@morinagamilk.co.jpNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

12643659

Citation

Akiyama, Masayuki, et al. "Analysis of Volatile Compounds Released During the Grinding of Roasted Coffee Beans Using Solid-phase Microextraction." Journal of Agricultural and Food Chemistry, vol. 51, no. 7, 2003, pp. 1961-9.
Akiyama M, Murakami K, Ohtani N, et al. Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction. J Agric Food Chem. 2003;51(7):1961-9.
Akiyama, M., Murakami, K., Ohtani, N., Iwatsuki, K., Sotoyama, K., Wada, A., Tokuno, K., Iwabuchi, H., & Tanaka, K. (2003). Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction. Journal of Agricultural and Food Chemistry, 51(7), 1961-9.
Akiyama M, et al. Analysis of Volatile Compounds Released During the Grinding of Roasted Coffee Beans Using Solid-phase Microextraction. J Agric Food Chem. 2003 Mar 26;51(7):1961-9. PubMed PMID: 12643659.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction. AU - Akiyama,Masayuki, AU - Murakami,Kazuya, AU - Ohtani,Noboru, AU - Iwatsuki,Keiji, AU - Sotoyama,Kazuyoshi, AU - Wada,Akira, AU - Tokuno,Katsuya, AU - Iwabuchi,Hisakatsu, AU - Tanaka,Kiyofumi, PY - 2003/3/20/pubmed PY - 2003/5/8/medline PY - 2003/3/20/entrez SP - 1961 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 7 N2 - A dynamic solid-phase microextraction (SPME) method to sample fresh headspace volatile compounds released during the grinding of roasted coffee beans was described and the analytical results using gas chromatography/mass spectrometry (GC/MS) and GC/olfactometry (GC/O) were compared to those of the conventional static SPME sampling methods using ground coffee. Volatile compounds released during the grinding of roasted coffee beans (150 g) were obtained by exposing the SPME fiber (poly(dimethylsiloxane)/divinylbenzene, PDMS/ DVB) for 8 min to nitrogen gas (600 mL/min) discharged from a glass vessel in which the electronic coffee grinder was enclosed. Identification and characterization of volatile compounds thus obtained were achieved by GC/MS and GC/O. Peak areas of 47 typical coffee volatile compounds, separated on total ion chromatogram (TIC), obtained by the dynamic SPME method, showed coefficients of variation less than 5% (n = 3) and the gas chromatographic profile of volatile compounds thus obtained was similar to that of the solvent extract of ground coffee, except for highly volatile compounds such as 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-ethenyl-2-methoxyphenol. Also, SPME dilution analysis of volatile compounds released during the grinding of roasted coffee beans showed linear plots of peak area versus exposed fiber length (R (2) > 0.89). Compared with those of the headspace volatile compounds of ground coffee using GC/MS and GC/O, the volatile compounds generated during the grinding of roasted coffee beans were rich in nutty- and smoke-roast aromas. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12643659/Analysis_of_volatile_compounds_released_during_the_grinding_of_roasted_coffee_beans_using_solid_phase_microextraction_ L2 - https://doi.org/10.1021/jf020724p DB - PRIME DP - Unbound Medicine ER -