| Title: | New approaches to monitor semi-volatile organic compounds released during coffee roasting using flow-through/active sampling and comprehensive two-dimensional gas chromatography |
| Author(s): | Novaes FJM; Silva Junior AID; Kulsing C; Nolvachai Y; Bizzo HR; Aquino Neto FR; Rezende CM; Marriott PJ; |
| Address: | "Universidade Federal do Rio de Janeiro, Instituto de Quimica, Laboratorio de Analise de Aromas, Avenida Athos da Silveira Ramos, 149, Rio de Janeiro, RJ 21941-895, Brazil. Instituto Federal do Rio de Janeiro, Rua Senador Furtado, 121/125, Rio de Janeiro, RJ 20270-021, Brazil. Center of Molecular Sensory Science, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia. Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia. Empresa Agroindustria de Alimentos, Avenida das Americas, 29501, Rio de Janeiro, RJ 23020-470, Brazil. Universidade Federal do Rio de Janeiro, Instituto de Quimica, LADETEC, Avenida Horacio Macedo, 1281, Rio de Janeiro, RJ 21941-398, Brazil. Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia. Electronic address: philip.marriott@monash.edu" |
| DOI: | 10.1016/j.foodres.2019.02.009 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "A novel dynamic approach is described to profile volatile organic compound (VOC) and semi-VOC (SVOC) emission during coffee roasting aimed at analysing components present in the roasting plume, and to monitor their evolution during the process. Two sorbents - coconut shell charcoal (CSC) and styrene-divinylbenzene resin (XAD-2) - were evaluated while collecting substances in four sequential time intervals (0-3, 3-6, 6-9 and 9-12?ª+min). Extracted VOCs (<200?ª+Da) and SVOCs were analysed by gas chromatography (GC), and comprehensive two-dimensional gas chromatography (GC?ª+x?ª+GC) with flame ionisation (FID) and time-of-flight mass spectrometry (TOFMS) detection. Results showed CSC extraction presented poor recovery of VOCs and SVOCs released during roasting. However, XAD-2 was able to collect both groups, including SVOCs of >400?ª+Da. GC?ª+x?ª+GC resolved many co-eluting compounds observed in 1D GC and allowed chemical group type cluster analysis, revealing that many non-polar VOCs are observed within the 0-3?ª+min interval, and that the release of polar and higher molar mass SVOCs were mostly found within the 3-6?ª+min interval. These group-type cluster analyses offer a broad spectrum chemical profile of the released substances. It may also reveal detailed insights into the roast process evolution over time" |
| Keywords: | Brazil Coffee/*chemistry Fatty Acids/analysis Flame Ionization Gas Chromatography-Mass Spectrometry/methods Mass Spectrometry Plant Extracts/chemistry Seeds/*chemistry Sterols/chemistry Time Factors Volatile Organic Compounds/*analysis Caffeine Coffee bea; |
| Notes: | "MedlineNovaes, Fabio Junior Moreira Silva Junior, Ademario Iris da Kulsing, Chadin Nolvachai, Yada Bizzo, Humberto Ribeiro Aquino Neto, Francisco Radler de Rezende, Claudia Moraes Marriott, Philip John eng Research Support, Non-U.S. Gov't Canada 2019/03/20 Food Res Int. 2019 May; 119:349-358. doi: 10.1016/j.foodres.2019.02.009. Epub 2019 Feb 5" |
