Pressurised liquid extraction of volatile compounds in coffee bean.
In this work, we reported a novel application of pressurised liquid extraction (PLE) on coffee bean. The condition of PLE was carefully optimised with the aid of response surface methodology (RSM) including adjustment of experimental parameters (solvent type and sample to hydromatrix ratio) and other operating parameters (i.e. temperature (50-100°C), pressure (1000-2000 psi) and static extraction time (5-15 min)). The coffee extracts obtained under three different extraction conditions were evaluated through descriptive sensory analysis. Then, the results showed that those targeted compounds obtained from PLE were nearly three times higher (1473 ppm) than conventional solvent extraction (571 ppm). Thus, PLE demonstrated the feasibility of producing a series of coffee extracts under controllable extraction conditions in correlation with desirable sensory attributes. This approach has not previously reported to characterise the aroma of coffee bean.
Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
Mun-Wai
MW
Cheong
Alena Ann-Ann
AA
Tan
Shao-Quan
SQ
Liu
Philip
P
Curran
Bin
B
Yu
D040503:Coffea / Q000737:chemistry*; D005163:Factor Analysis, Statistical; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D059627:Liquid Phase Microextraction / Q000379:methods*; D009812:Odorants / Q000032:analysis*; D055696:Olfactory Perception / Q000502:physiology*; D011312:Pressure; D012639:Seeds / Q000737:chemistry*; D012997:Solvents; D013696:Temperature; D013997:Time Factors; D055549:Volatile Organic Compounds / Q000302:isolation & purification*
D012997:Solvents; D055549:Volatile Organic Compounds
Coffee; Descriptive sensory analysis; Pressurised liquid extraction; Response surface methodology; Volatile