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Analysis of the headspace volatiles of freshly brewed arabica coffee using solid-phase microextraction.
J Food Sci. 2007 Sep; 72(7):C388-96.JF

Abstract

Headspace volatiles of freshly brewed drip coffee were investigated by gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O, CharmAnalysis) analyses. For this purpose, a solid-phase microextraction (SPME) sampling method for the headspace volatiles of freshly brewed drip coffee was developed. SPME fiber coated with divinylbenzene (DVB)/carboxen/polydimethylsiloxane (PDMS) was selected from 6 types, and sampling time was determined at 2 min. The headspace coffee volatiles stayed constant in proportion for the first 2 min to keep the freshness of the brewed coffee aroma. Using this sampling method, the headspace volatiles of freshly brewed drip coffee (Ethiopian arabica coffee, roast degree: L value; 23) were examined by GC/MS and GC/O analyses. From the GC/O results, 1-(3,4-dihydro-2H-pyrrol-2-yl)-ethanone (nutty-roast odor) and 4-(4'-hydroxyphenyl)-2-butanone (raspberry ketone, sweet-fruity odor) were newly detected as components in the aroma of coffee.

Authors+Show Affiliations

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 available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17995637

Citation

Akiyama, M, et al. "Analysis of the Headspace Volatiles of Freshly Brewed Arabica Coffee Using Solid-phase Microextraction." Journal of Food Science, vol. 72, no. 7, 2007, pp. C388-96.
Akiyama M, Murakami K, Ikeda M, et al. Analysis of the headspace volatiles of freshly brewed arabica coffee using solid-phase microextraction. J Food Sci. 2007;72(7):C388-96.
Akiyama, M., Murakami, K., Ikeda, M., Iwatsuki, K., Wada, A., Tokuno, K., Onishi, M., & Iwabuchi, H. (2007). Analysis of the headspace volatiles of freshly brewed arabica coffee using solid-phase microextraction. Journal of Food Science, 72(7), C388-96.
Akiyama M, et al. Analysis of the Headspace Volatiles of Freshly Brewed Arabica Coffee Using Solid-phase Microextraction. J Food Sci. 2007;72(7):C388-96. PubMed PMID: 17995637.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Analysis of the headspace volatiles of freshly brewed arabica coffee using solid-phase microextraction. AU - Akiyama,M, AU - Murakami,K, AU - Ikeda,M, AU - Iwatsuki,K, AU - Wada,A, AU - Tokuno,K, AU - Onishi,M, AU - Iwabuchi,H, PY - 2007/11/13/pubmed PY - 2008/1/26/medline PY - 2007/11/13/entrez SP - C388 EP - 96 JF - Journal of food science JO - J Food Sci VL - 72 IS - 7 N2 - Headspace volatiles of freshly brewed drip coffee were investigated by gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O, CharmAnalysis) analyses. For this purpose, a solid-phase microextraction (SPME) sampling method for the headspace volatiles of freshly brewed drip coffee was developed. SPME fiber coated with divinylbenzene (DVB)/carboxen/polydimethylsiloxane (PDMS) was selected from 6 types, and sampling time was determined at 2 min. The headspace coffee volatiles stayed constant in proportion for the first 2 min to keep the freshness of the brewed coffee aroma. Using this sampling method, the headspace volatiles of freshly brewed drip coffee (Ethiopian arabica coffee, roast degree: L value; 23) were examined by GC/MS and GC/O analyses. From the GC/O results, 1-(3,4-dihydro-2H-pyrrol-2-yl)-ethanone (nutty-roast odor) and 4-(4'-hydroxyphenyl)-2-butanone (raspberry ketone, sweet-fruity odor) were newly detected as components in the aroma of coffee. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/17995637/Analysis_of_the_headspace_volatiles_of_freshly_brewed_arabica_coffee_using_solid_phase_microextraction_ DB - PRIME DP - Unbound Medicine ER -