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Quantification of volatile compounds released by roasted coffee by selected ion flow tube mass spectrometry
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SYSNO ASEP 0497671 Druh ASEP J - Článek v odborném periodiku Zařazení RIV J - Článek v odborném periodiku Poddruh J Článek ve WOS Název Quantification of volatile compounds released by roasted coffee by selected ion flow tube mass spectrometry Tvůrce(i) Dryahina, Kseniya (UFCH-W) RID, ORCID
Smith, D. (GB)
Španěl, Patrik (UFCH-W) RID, ORCIDZdroj.dok. Rapid Communications in Mass Spectrometry. - : Wiley - ISSN 0951-4198
Roč. 32, č. 9 (2018), s. 739-750Poč.str. 12 s. Jazyk dok. eng - angličtina Země vyd. GB - Velká Británie Klíč. slova ptr-tof-ms ; containing heterocyclic-compounds ; principal component analysis ; solid-phase microextraction ; trace gas-analysis Vědní obor RIV CF - Fyzikální chemie a teoretická chemie Obor OECD Physical chemistry Institucionální podpora UFCH-W - RVO:61388955 UT WOS 000430129700008 EID SCOPUS 85045504646 DOI 10.1002/rcm.8095 Anotace Rationale: The major objective of this exploratory study was to implement selected ion flow tube mass spectrometry, SIFT-MS, as a method for the on-line quantification of the volatile organic compounds, VOCs, in the headspace of the ground roasted coffee.
Methods: The optimal precursor ions and characteristic analyte ions were selected for real-time SIFT-MS quantification of those VOCs that are the most abundant in the headspace or known to contribute to aroma. NO+ reagent ion reactions were exploited for most of the VOC analyses. VOC identifications were confirmed using gas chromatography/mass spectrometry, GC/MS, coupled with solid-phase microextraction, SPME.
Results: Thirty-one VOCs were quantified, including several alcohols, aldehydes, ketones, carboxylic acids, esters and some heterocyclic compounds. Variations in the concentrations of each VOC in the seven regional coffees were typically less than a factor of 2, yet concentrations patterns characteristic of the different regional coffees were revealed by heat map and principal component analyses. The coefficient of variation in the concentrations across the seven coffees was typically below 24% except for furfural, furan, methylfuran and guaiacol.
Conclusions: The SIFT-MS analytical method can be used to quantify in real time the most important odoriferous VOCs in ground coffee headspace to sufficient precision to reveal some differences in concentration patterns for coffee produced in different countries.Pracoviště Ústav fyzikální chemie J.Heyrovského Kontakt Michaela Knapová, michaela.knapova@jh-inst.cas.cz, Tel.: 266 053 196 Rok sběru 2019
Počet záznamů: 1