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Talanta

Title:		Coffee aroma--statistical analysis of compositional data
Author(s):		Korhonova M; Hron K; Klimcikova D; Muller L; Bednar P; Bartak P;
Address:		"Department of Analytical Chemistry, Faculty of Science, Palacky University, Olomouc, Czech Republic. korhonovam@seznam.cz"
Journal Title:		Talanta
Year:		2009
Volume:		20090803
Issue:		2
Page Number:		710 - 715
DOI:		10.1016/j.talanta.2009.07.054
ISSN/ISBN:		1873-3573 (Electronic) 0039-9140 (Linking)
Abstract:		"Solid-phase microextraction in headspace mode coupled with gas chromatography-mass spectrometry was applied to the determination of volatile compounds in 30 commercially available coffee samples. In order to differentiate and characterize Arabica and Robusta coffee, six major volatile compounds (acetic acid, 2-methylpyrazine, furfural, 2-furfuryl alcohol, 2,6-dimethylpyrazine, 5-methylfurfural) were chosen as the most relevant markers. Cluster analysis and principal component analysis (PCA) were applied to the raw chromatographic data and data processed by centred logratio transformation"
Keywords:		Acetic Acid/analysis/isolation & purification Cluster Analysis Coffee/*chemistry/classification Furaldehyde/analogs & derivatives/analysis/isolation & purification Gas Chromatography-Mass Spectrometry/*methods Principal Component Analysis Pyrazines/analys;
Notes:		"MedlineKorhonova, M Hron, K Klimcikova, D Muller, L Bednar, P Bartak, P eng Research Support, Non-U.S. Gov't Netherlands 2009/10/20 Talanta. 2009 Dec 15; 80(2):710-5. doi: 10.1016/j.talanta.2009.07.054. Epub 2009 Aug 3"