Development of a simultaneous multiple solid-phase microextraction-single shot-gas chromatography/mass spectrometry method and application to aroma profile analysis of commercial coffee

Lee, Chang Gook; Lee, Younghoon; Lee, Jae-Gon; Buglass, Alan J.

doi:10.1016/j.chroma.2013.04.056

Cited by 11 publications

(11 citation statements)

References 27 publications

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“…On the other hand, HSSE and SBSE provide higher sensitivity compared to SPME but require a separate desorption unit to be attached to the GC instrument. Currently, multiple-SPME method which involves the extraction of one coffee sample with multiple SPME fibers followed by a one-time injection of all the volatiles extracted into the GC instrument is explored and developed so as to enhance the sensitivity of SPME (Lee, Lee, Lee, & Buglass, 2013). With the advancement of analytical technologies, analytical techniques such as two-dimensional gas chromatography coupled to either MS or flame ionization detector (FID) (Chin, Eyres, & Marriott, 2011) and nuclear magnetic resonance (NMR) spectroscopy (Ciampa, Renzi, Taglienti, Sequi, & Valentini, 2010) have been used for headspace and compositional analysis of roasted coffee aroma.…”

Section: Formation Of Coffee Aromamentioning

confidence: 99%

Coffee fermentation and flavor – An intricate and delicate relationship

Lee

Cheong²,

Curran³

et al. 2015

Food Chemistry

209

119

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Section: Formation Of Coffee Aromamentioning

confidence: 99%

Coffee fermentation and flavor – An intricate and delicate relationship

Lee

Cheong²,

Curran³

et al. 2015

Food Chemistry

209

119

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“…In order to satisfactorily analyze the aroma compounds of food, the analytical extraction methods applied are oriented to the sample manipulation and use of solvents reduction (Lee et al, 2013). Headspace techniques are the most suitable ones for the study of aroma compounds and dynamic sampling has been shown to be the most suitable as it does not introduce discrimination in the volatile components analyzed (Barcarolo et al, 1992;Clarke and Macrae, 1985).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Arabica and Robusta volatile coffees composition by reverse carrier gas headspace gas chromatography–mass spectrometry based on a statistical approach

Procida

Lagazio

Cateni

et al. 2020

Food Sci Biotechnol

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Nineteen samples of Arabica and 14 of Robusta coming from various plantation were analysed by dynamic headspace capillary gas chromatography-mass spectrometry to characterize the volatile fraction of green and roasted samples and the relationships of the same species with geographical origin. As concerns green beans, Arabica species appear characterized by high content of n-hexanol, furfural and amylformate, while Robusta species by greater content of ethylpyrazine, dimethylsulfone and 2-heptanone. Four variables, 4-methyl-2,3-dihydrofuran, n-hexanol, limonene and nonanal, appear involved in the characterization of the geographical origin of the analysed samples. The volatile fraction of the roasted Arabica samples, appear characterized by high content of pyridine, diacetyl, propylformate, acetone and 2,3-pentanedione, while Robusta samples by high content of methylbutyrate, 2,3dimethylpyrazine and 3-hexanone. Considering geographical origin of the analysed samples, four compounds appear involved, in particular 2-butanone, methylbutyrate, methanol and ethylformate. Very accurate (error rate lower than 5%) rules to classify samples as Arabica or Robusta according to their compounds profile were developed.

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“…For aroma analysis, the choice of SPME fiber coating depends on target compounds (Achouri, Boye, & Zamani, 2006;Balasubramanian & Panigrahi, 2011;Boyce & Spickett, 2002;Cai, Liu, & Su, 2001;Koziel & Novak, 2002;Tuduri, Desauziers, & Fanlo, 2001). Among different coating fibers, the triple-phase coating fiber (DVB/CARB/PDMS) is suitable to identify a wide range of volatile compounds in complex food matrices such as coffee (Akiyama, Murakami, & Ikeda, 2007;Baggenstoss, Poisson, & Luethi, 2007;Baggenstoss, Thomann, Perren, & Escher, 2010;BudryN, Nebesny, & Kula, 2011;Fisk, Kettle, & Hofmeister, 2012;Lee, Cheong, & Curran, 2016;Lee, Lee, Lee, & Buglass, 2013;López-Galilea, Fournier, Cid, & Guichard, 2006;. CARB/PDMS- (Dong et al, 2017;Dryahina et al, 2018;Lee, Tay, & Cheong, 2017a, 2017b, PDMS/DVB- (Bressanello et al, 2017), and PDMS-coated fibers have been also used for coffee aroma analysis (Bicchi, Panero, Pellegrino, & Vanni, 1997).…”

Section: Solid-phase Microextractionmentioning

confidence: 99%

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Mahmud

Shellie

Keast

2020

Comp Rev Food Sci Food Safe

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Sensory analysis is a key method to assess flavor quality and to characterize consumer preference and acceptance, whereas instrumental analysis helps to identify flavor compounds. The combination of sensory analysis and instrumental analysis provides a platform for revealing key flavor compounds associated with consumer liking. This review discusses sensory evaluation, aroma analysis, and separation techniques using coffee as a central theme where possible to explore the aforementioned techniques. Emerging statistical methodologies are discussed along with their role in tying together discrete studies to reveal important flavor compounds that are either positively or negatively associated with consumer liking. Coffee is very widely studied, a fact that may be partially ascribed to its immense popularity in modern society. To this end, more than 100 sensory lexicons have been developed and implemented to describe specific coffee characteristics and around 1,000 volatile compounds have been identified in coffee. As a remarkably complex sample coffee has provided substantial impetus for adoption of new analytical approaches such as multidimensional separation technologies. This review describes common and emerging analytical techniques that have been employed for coffee analysis, with a particular emphasis placed on those associated with determination of volatile compounds. A comprehensive list of volatile compounds reported in coffee from 1959–2014 is included herein.

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Development of a simultaneous multiple solid-phase microextraction-single shot-gas chromatography/mass spectrometry method and application to aroma profile analysis of commercial coffee

Cited by 11 publications

References 27 publications

Coffee fermentation and flavor – An intricate and delicate relationship

Coffee fermentation and flavor – An intricate and delicate relationship

Characterization of Arabica and Robusta volatile coffees composition by reverse carrier gas headspace gas chromatography–mass spectrometry based on a statistical approach

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

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