Optimizing Headspace Temperature and Time Sampling for Identification of Volatile Compounds in Ground Roasted Arabica Coffee

Abstract

Equilibration time and temperature were the factors studied to choose the best conditions for analyzing volatiles in roasted ground Arabica coffee by a static headspace sampling extraction method. Three temperatures of equilibration were studied: 60, 80, and 90°C. A larger quantity of volatile compounds was extracted at 90°C than at 80 or 60°C, although the same qualitative profile was found for each. The extraction of the volatile compounds was studied at seven different equilibration times: 30, 45, 60, 80, 100, 120, and 150 min. The best time of equilibration for headspace analysis of roasted ground Arabica coffee should be selected depending on the chemical class or compound studied. One hundred and twenty-two volatile compounds were identified, including 26 furans, 20 ketones, 20 pyrazines, 9 alcohols, 9 aldehydes, 8 esters, 6 pyrroles, 6 thiophenes, 4 sulfur compounds, 3 benzenic compounds, 2 phenolic compounds, 2 pyridines, 2 thiazoles, 1 oxazole, 1 lactone, 1 alkane, 1 alkene, and 1 acid.

Effect of ultra high temperature (UHT) treatment on coffee brew stability

“…The profiles of volatile compounds were obtained with the method described by Sanz, Ansorena, Bello, & Cid (2001), adapted to coffee brew by Maeztu et al (2001a), and using Static Headspace-Gas Chromatography-Mass Spectrometry (SH-GC-MS).…”

Optimisation of solid-phase microextraction combined with gas chromatography–mass spectrometry based methodology to establish the global volatile signature in pulp and skin of Vitis vinifera L. grape varieties

“…For example, only two SPME fibre coatings, at two extraction times (30 and 60 min) and two temperatures (40 and 50 • C) have been used for the optimisation of HS-SPME methodology to profile the volatile composition in Cabernet Sauvignon grapes by Canuti et al [3]. In order to obtain a reliable methodology to study grape VOCs and SVOCs, Sánchez-Palomo et al [20] tested three fibre coatings, and different extraction times (10,20,30,40 and 50 min) and temperatures (40,50,60 and 70 • C), while Kalua and Boss [19] focused their study on the grapes dilution solvent, and sample/headspace volume optimisation.…”

Headspace analysis of the volatile constituents from Juniperus communis L. ‘berries’ (cones) grown wild in Greece

“…The static headspace (SH) method is based on the equilibrium between a liquid or solid matrix and the gaseous phase above them; therefore, it is highly affected by the temperature, the time of the incubation 9 and other parameters, such as the volume and the method of withdrawing the sample. 10 The essential oil of Juniperus communis is widely used in the perfumery, cosmetics and pharmaceutical industries because of its aromatic and diuretic properties.…”