| Title: | Pressurised liquid extraction of volatile compounds in coffee bean |
| Author(s): | Cheong MW; Tan AA; Liu SQ; Curran P; Yu B; |
| Address: | "Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore" |
| DOI: | 10.1016/j.talanta.2013.04.034 |
| ISSN/ISBN: | 1873-3573 (Electronic) 0039-9140 (Linking) |
| Abstract: | "In this work, we reported a novel application of pressurised liquid extraction (PLE) on coffee bean. The condition of PLE was carefully optimised with the aid of response surface methodology (RSM) including adjustment of experimental parameters (solvent type and sample to hydromatrix ratio) and other operating parameters (i.e. temperature (50-100 degrees C), pressure (1000-2000 psi) and static extraction time (5-15 min)). The coffee extracts obtained under three different extraction conditions were evaluated through descriptive sensory analysis. Then, the results showed that those targeted compounds obtained from PLE were nearly three times higher (1473 ppm) than conventional solvent extraction (571 ppm). Thus, PLE demonstrated the feasibility of producing a series of coffee extracts under controllable extraction conditions in correlation with desirable sensory attributes. This approach has not previously reported to characterise the aroma of coffee bean" |
| Keywords: | "Coffea/*chemistry Factor Analysis, Statistical Gas Chromatography-Mass Spectrometry Humans Liquid Phase Microextraction/*methods Odorants/*analysis Olfactory Perception/*physiology Pressure Seeds/*chemistry Solvents Temperature Time Factors Volatile Organ;" |
| Notes: | "MedlineCheong, Mun-Wai Tan, Alena Ann-Ann Liu, Shao-Quan Curran, Philip Yu, Bin eng Research Support, Non-U.S. Gov't Netherlands 2013/09/24 Talanta. 2013 Oct 15; 115:300-7. doi: 10.1016/j.talanta.2013.04.034. Epub 2013 Apr 18" |
