Analysis of the headspace volatiles of freshly brewed arabica coffee using solid-phase microextraction |
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Authors: | Akiyama M Murakami K Ikeda M Iwatsuki K Wada A Tokuno K Onishi M Iwabuchi H |
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Affiliation: | Authors Akiyama, Murakami, Ikeda, and Iwatsuki are with Morinaga Milk Industry Co., Ltd., 5-1-83, Higashihara, Zama, Kanagawa, 228-8583, Japan. Authors Wada, Tokuno, Onishi, and Iwabuchi are with San-Ei Gen F.F.I., Inc., 1-1-11, Sanwa-cho, Toyonaka, Osaka, 561-8588, Japan. Direct inquiries to author Akiyama (E-mail: ). |
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Abstract: | 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-2 H -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. |
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Keywords: | freshly brewed drip coffee gas chromatography/mass spectrometry (GC/MS) gas chromatography/olfactometry (GC/O) headspace volatiles solid-phase microextraction (SPME) |
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