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Food Chem

Title:		Detection of coffee flavour ageing by solid-phase microextraction/surface acoustic wave sensor array technique (SPME/SAW)
Author(s):		Barie N; Bucking M; Stahl U; Rapp M;
Address:		"Karlsruhe Institute of Technology (KIT), Institute for Microstructure Technology (IMT), Hermann-von-Helmholtz-Platz 1, 76344 Eggenstein-Leopoldshafen, Germany. Fraunhofer Institute for Molecular Biology and Applied Ecology (IME), 57392 Schmallenberg, Germany. Facultad de Ingenieria Quimica, Universidad Central del Ecuador, Quito, Ecuador. Karlsruhe Institute of Technology (KIT), Institute for Microstructure Technology (IMT), Hermann-von-Helmholtz-Platz 1, 76344 Eggenstein-Leopoldshafen, Germany. Electronic address: michael.rapp@kit.edu"
Journal Title:		Food Chem
Year:		2015
Volume:		20141217
Issue:
Page Number:		212 - 218
DOI:		10.1016/j.foodchem.2014.12.032
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The use of polymer coated surface acoustic wave (SAW) sensor arrays is a very promising technique for highly sensitive and selective detection of volatile organic compounds (VOCs). We present new developments to achieve a low cost sensor setup with a sampling method enabling the highly reproducible detection of volatiles even in the ppb range. Since the VOCs of coffee are well known by gas chromatography (GC) research studies, the new sensor array was tested for an easy assessable objective: coffee ageing during storage. As reference method these changes were traced with a standard GC/FID set-up, accompanied by sensory panellists. The evaluation of GC data showed a non-linear characteristic for single compound concentrations as well as for total peak area values, disabling prediction of the coffee age. In contrast, the new SAW sensor array demonstrates a linear dependency, i.e. being capable to show a dependency between volatile concentration and storage time"
Keywords:		"Benzenesulfonates Chromatography, Gas/*methods Coffee/*chemistry Microfluidic Analytical Techniques/*methods Solid Phase Microextraction/*methods Volatile Organic Compounds Coffee ageing Flavour Saw Sensors;"
Notes:		"MedlineBarie, Nicole Bucking, Mark Stahl, Ullrich Rapp, Michael eng Research Support, Non-U.S. Gov't England 2015/01/28 Food Chem. 2015 Jun 1; 176:212-8. doi: 10.1016/j.foodchem.2014.12.032. Epub 2014 Dec 17"