Analysis of the headspace volatiles of freshly brewed arabica coffee using solid-phase microextraction.
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.
Akiyama
M
M
Morinaga Milk Industry Co., Ltd., 5-1-83, Higashihara, Zama, Kanagawa, 228-8583, Japan. m_akiyam@morinagamilk.co.jp
Murakami
K
K
Ikeda
M
M
Iwatsuki
K
K
Wada
A
A
Tokuno
K
K
Onishi
M
M
Iwabuchi
H
H
D002849:Chromatography, Gas; D040503:Coffea / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis* / Q000737:chemistry; D052617:Solid Phase Microextraction / Q000379:methods*; D013997:Time Factors; D014835:Volatilization
D010936:Plant Extracts