Coffee aroma--statistical analysis of compositional data.
Solid-phase microextraction in headspace mode coupled with gas chromatography-mass spectrometry was applied to the determination of volatile compounds in 30 commercially available coffee samples. In order to differentiate and characterize Arabica and Robusta coffee, six major volatile compounds (acetic acid, 2-methylpyrazine, furfural, 2-furfuryl alcohol, 2,6-dimethylpyrazine, 5-methylfurfural) were chosen as the most relevant markers. Cluster analysis and principal component analysis (PCA) were applied to the raw chromatographic data and data processed by centred logratio transformation.
Korhonová
M
M
Department of Analytical Chemistry, Faculty of Science, Palacky University, Olomouc, Czech Republic. korhonovam@seznam.cz
Hron
K
K
Klimcíková
D
D
Müller
L
L
Bednár
P
P
Barták
P
P
D019342:Acetic Acid / Q000032:analysis / Q000302:isolation & purification; D016000:Cluster Analysis; D003069:Coffee / Q000737:chemistry* / Q000145:classification; D005662:Furaldehyde / Q000031:analogs & derivatives / Q000032:analysis / Q000302:isolation & purification; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D025341:Principal Component Analysis; D011719:Pyrazines / Q000032:analysis / Q000302:isolation & purification; D052617:Solid Phase Microextraction / Q000379:methods*; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000302:isolation & purification
D003069:Coffee; D011719:Pyrazines; D055549:Volatile Organic Compounds; C048065:5-methyl-2-furfural; D005662:Furaldehyde; D019342:Acetic Acid; C075524:2,5-dimethylpyrazine