Abstract:
An analytical methodology using Thermal Desorption (TD) and GC-MS was developed for the determination of components in coffee beans aromas. The purpose was to estimate th...Show MoreMetadata
Abstract:
An analytical methodology using Thermal Desorption (TD) and GC-MS was developed for the determination of components in coffee beans aromas. The purpose was to estimate the volatile compounds/components in coffee beans aromas of different roast levels, such as light, medium, medium-dark, and dark roast. Aromas samples were collected by using stainless steel tubes containing approximately 200 mg of Tenax TA adsorbents and sampling at a flow rate of 200 mL/min. Seventeen major components in coffee beans aromas were identified by the TD-GC-MS system. Results showed that most components increased with roast levels. However, furfurals had a different downward trend. Chemical reactions occurred during the roasting process were proposed to explain the decrease in furfurals: furfurals changed to 2-furanmethanol and 2-methylfuran.
Published in: The 9th IEEE International Conference on Nano/Micro Engineered and Molecular Systems (NEMS)
Date of Conference: 13-16 April 2014
Date Added to IEEE Xplore: 25 September 2014
Electronic ISBN:978-1-4799-4726-3