| Title: | Improved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry |
| Author(s): | Pua A; Lau H; Liu SQ; Tan LP; Goh RMV; Lassabliere B; Leong KC; Sun J; Cornuz M; Yu B; |
| Address: | "Food Science and Technology Programme, Department of Chemistry, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore. Food Science and Technology Programme, Department of Chemistry, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore. Electronic address: chmlsq@nus.edu.sg. Agilent Technologies Singapore (Sales) Pte Ltd, 1 Yishun Avenue 7, Singapore 768923, Singapore. Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore. Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore. Electronic address: gsgpbiy@gmail.com" |
| DOI: | 10.1016/j.foodchem.2019.125370 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Four Arabica coffees (Brazil, Colombia, Ethiopia, and Guatemala) yield highly variant odours, attesting to the complexities of coffee aroma that command advanced analytical tools. In this study, their volatiles were extracted using solvent-assisted flavour evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). Due to matrix complexity, some trace odourants were detected in SAFE extracts by aroma extract dilution analysis (AEDA) but remained difficult to quantify by gas chromatography-mass spectrometry (GC-MS). This prompted the application of low energy electron ionisation (EI) coupled with GC-quadrupole time-of-flight (GC-QTOF). Optimal low EI GC-QTOF parameters (EI energy: 15?ª+eV, acquisition rate: 3?ª+Hz) were applied to achieve improved molecular ion signal intensity and reproducibility (relative standard deviation?ª+/=?ª+0.999) and lowered detection levels (e.g. 0.025?ª++/-?ª+0.005?ª+ng/mL for 4-hydroxy-5-methyl-3(2H)-furanone). Therefore, this method potentially improves the measurement of trace odourants in complex matrices by increasing specificity and sensitivity" |
| Keywords: | Adult Brazil Coffea/chemistry Coffee/*chemistry Colombia Ethiopia Female Food Analysis/*methods/statistics & numerical data Gas Chromatography-Mass Spectrometry/methods Guatemala Humans Male Middle Aged Odorants/*analysis Olfactometry/methods Plant Extrac; |
| Notes: | "MedlinePua, Aileen Lau, Hazel Liu, Shao Quan Tan, Lay Peng Goh, Rui Min Vivian Lassabliere, Benjamin Leong, Kwong-Chee Sun, Jingcan Cornuz, Maurin Yu, Bin eng England 2019/08/24 Food Chem. 2020 Jan 1; 302:125370. doi: 10.1016/j.foodchem.2019.125370. Epub 2019 Aug 14" |
