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Dadun > Depósito Académico > Facultad de Farmacia > Departamento de Ciencias de la Alimentación, Fisiología y Toxicología > DA - Farmacia - CAFT - Artículos de revista >

Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee
Autor(es) : Sanz, C. (Cristina)
Ansorena, D. (Diana)
Bello, J. (José)
Cid, C. (Concepción)
Palabras clave : Static headspace
Roasted coffee
Volatile compounds
Fecha incorporación: 2001
Editorial : American Chemical Society
Versión del editor: http://dx.doi.org/10.1021/jf001100r
ISSN: 0021-8561
Cita: Sanz C, Ansorena D, Bello J, Cid C. Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted arabica coffee. J Agric Food Chem. 2001 Mar;49(3):1364-9.
Resumen
Equilibration time and temperature were the factors studied to choose the best conditions for analyzing volatiles in roasted ground Arabica coffee by a static headspace sampling extraction method. Three temperatures of equilibration were studied: 60, 80, and 90 degrees C. A larger quantity of volatile compounds was extracted at 90 degrees C than at 80 or 60 degrees C, although the same qualitative profile was found for each. The extraction of the volatile compounds was studied at seven different equilibration times: 30, 45, 60, 80, 100, 120, and 150 min. The best time of equilibration for headspace analysis of roasted ground Arabica coffee should be selected depending on the chemical class or compound studied. One hundred and twenty-two volatile compounds were identified, including 26 furans, 20 ketones, 20 pyrazines, 9 alcohols, 9 aldehydes, 8 esters, 6 pyrroles, 6 thiophenes, 4 sulfur compounds, 3 benzenic compounds, 2 phenolic compounds, 2 pyridines, 2 thiazoles, 1 oxazole, 1 lactone, 1 alkane, 1 alkene, and 1 acid.
Enlace permanente: http://hdl.handle.net/10171/21340
Aparece en las colecciones: DA - Farmacia - CAFT - Artículos de revista

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Fichero:  JAgrFoodChem2001.pdf
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