title: Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction.
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.affiliation: Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa, 228-8583 Japan. m_akiyam@morinagamilk.co.jp
authors.forename: Masayuki
authors.initials: M
authors.lastname: Akiyama
authors.forename: Kazuya
authors.initials: K
authors.lastname: Murakami
authors.forename: Noboru
authors.initials: N
authors.lastname: Ohtani
authors.forename: Keiji
authors.initials: K
authors.lastname: Iwatsuki
authors.forename: Kazuyoshi
authors.initials: K
authors.lastname: Sotoyama
authors.forename: Akira
authors.initials: A
authors.lastname: Wada
authors.forename: Katsuya
authors.initials: K
authors.lastname: Tokuno
authors.forename: Hisakatsu
authors.initials: H
authors.lastname: Iwabuchi
authors.forename: Kiyofumi
authors.initials: K
authors.lastname: Tanaka
mesh_terms: D002849:Chromatography, Gas; D003069:Coffee; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D009812:Odorants / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D014835:Volatilization
chemical_list: D003069:Coffee; D010936:Plant Extracts