Bulletin of the Korean Chemical Society

  • 제34권6호
  • /
  • Pages.1703-1707
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  • 2013
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  • 0253-2964(pISSN)
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  • 1229-5949(eISSN)
대한화학회 (Korean Chemical Society)
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Identification of Coffee Fragrances Using Needle Trap Device-Gas Chromatograph/Mass Spectrometry (NTD-GC/MS)

  • Eom, In-Yong (Department of Life Chemistry, College of Natural Science, Catholic University of Daegu) ;
  • Jung, Min-Ji (Department of Life Chemistry, College of Natural Science, Catholic University of Daegu)
  • 투고 : 2013.02.07
  • 심사 : 2013.03.14
  • 발행 : 2013.06.20
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초록

A fast and simple sampling and sample preparation device, (NTD) has been developed and applied to sample and analyze volatile components from ground coffee beans. Coffee fragrances and other volatile organic compounds (VOCs) were sampled by the NTD and then analyzed by gas chromatograph-mass spectrometry (GC/MS). Divinylbenzene (DVB) particles (80/100 mesh size) were the sorbent bed of the NTD. More than 150 volatile components were first identified based on the database of the mass library and then finally 30 fragrances including caffeine were further confirmed by comparing experimental retention indices (i.e. Kovat index) with literature retention indices. Total sampling time was 10 minutes and no extra solvent extraction and/or reconstitution step need. Straight n-alkanes (C6-C20) were used as retention index probes for the calculation of experimental retention indices. In addition, this report suggests that an empty needle can be an alternative platform for analyzing polymers by pyrolysis-GC/MS.

키워드

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  3. Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation vol.10, pp.None, 2013, https://doi.org/10.3389/fmicb.2019.01287
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