Unraveling the impact of the capsule material on the aroma of brewed coffee by headspace analysis using a HiSorb probe followed by reverse fill/flush flow modulation GC×GC-MS

Eggermont, Damien; Spadafora, Natasha D.; Aspromonte, Juan; Purcaro, Giorgia

doi:10.1007/s00216-022-04457-x

Cited by 4 publications

(1 citation statement)

References 44 publications

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“…The chromatographic peaks are gathered in a two-dimensional (2D) plane by two columns, so each volatile has two retention indexes with a stable position. Since GC×GC–TOF/MS can analyze thousands of components in a short time due to its extremely high spectral generation rate (up to 500 spectra/s), it has been applied to study the flavor of Baijiu [ 16 ], Chinese dry-cured hams [ 17 ], and brewed coffee [ 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

Application of GC–TOF/MS and GC×GC–TOF/MS to Discriminate Coffee Products in Three States (Bean, Powder, and Brew)

Fang,

Chen,

Gao

et al. 2023

Foods

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The volatiles in coffee play an important part in the overall flavor profile. In this study, GC–TOF/MS and GC×GC–TOF/MS were used to detect the volatile organic compounds (VOCs) in coffee samples of three different brands at three states (bean, powder, and brew). The differences between the two methods in characterizing VOCs were analyzed using the Venn diagram and PCA (principal component analysis). The important aroma-contributing compounds were further compared and analyzed. The results of the venn diagrams of different coffee samples showed that most VOCs existed in 2–3 kinds of coffee. The PCA of VOCs in different coffee samples showed that the VOCs detected by GC–TOF/MS could distinguish the coffee samples in the different states. GC×GC–TOF/MS was suitable for the further identification and differentiation of the different brands of coffee samples. In addition, pyridine, pyrrole, alcohols, and phenols greatly contributed to distinguishing coffee in three states, and alcohols greatly contributed to distinguishing the three brands of coffee.

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