Quantification of volatile compounds released by roasted coffee by selected ion flow tube mass spectrometry

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388955%3A_____%2F18%3A00497671" target="_blank" >RIV/61388955:_____/18:00497671 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1002/rcm.8095" target="_blank" >http://dx.doi.org/10.1002/rcm.8095</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/rcm.8095" target="_blank" >10.1002/rcm.8095</a>

Result language

angličtina

Original language name

Quantification of volatile compounds released by roasted coffee by selected ion flow tube mass spectrometry

Original language description

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.nnMethods: 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.nnResults: 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.nnConclusions: 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.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

10403 - Physical chemistry

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Rapid Communications in Mass Spectrometry

ISSN

0951-4198

e-ISSN

—

Volume of the periodical

32

Issue of the periodical within the volume

9

Country of publishing house

GB - UNITED KINGDOM

Number of pages

12

Pages from-to

739-750

UT code for WoS article

000430129700008

EID of the result in the Scopus database

2-s2.0-85045504646