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

Food Science and Biotechnology 2020년 29권 10호 p.1319 ~ 1330
Procida Giuseppe, Lagazio Corrado, Cateni Francesca, Zacchigna Marina, Cichelli Angelo,
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 ( Procida Giuseppe ) - University of Trieste Department of Chemical and Pharmaceutical Sciences
 ( Lagazio Corrado ) - University of Genoa Department of Economics
 ( Cateni Francesca ) - University of Trieste Department of Chemical and Pharmaceutical Sciences
 ( Zacchigna Marina ) - University of Trieste Department of Chemical and Pharmaceutical Sciences
 ( Cichelli Angelo ) - University of Chieti-Pescara Department of Economics

Abstract


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, 2,3-dimethylpyrazine 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.

키워드

Arabica and Robusta coffee; Dynamic head space; GC?MS; Green and roasted coffee; Volatile compound

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