Effect of different aroma extraction methods combined with GC-MS on the aroma profiles of coffee

International Conference on Green Agro-industry and Bioeconomy

农业科学;工业技术（总论）;经济学

Yuwono, S.S.^1 ; Hanasasmita, N.^1 ; Sunarharum, W.B.^1 ; Harijono^1

Sensory and Applied Food Science Research Group, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia^1

关键词: Aroma extraction;    Coffee qualities;    Different solvents;    Extraction method;    Gas chromatography-mass spectrometries (GC-MS);    Headspace solid phase microextraction;    Solvent free extraction method;    Ultrasonic-assisted extractions;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/230/1/012044/pdf
DOI  :  10.1088/1755-1315/230/1/012044

来源: IOP

【 摘 要 】

Aroma is arguably the most important factor in the determination of coffee quality. The aroma profiles of coffee could be evaluated by application of gas chromatography-mass spectrometry (GC-MS). Prior to GC-MS analysis, those aroma compounds need to be extracted. This extraction method can be carried out with or without solvent. This research is aimed to know the effect of different aroma extraction methods combined with Gas Chromatography-Mass Spectrometry (GC-MS) on the aroma profiles of medium-roasted coffee (Java Arabica and Java Robusta). The solvent extraction applied Ultrasonic Assisted Extraction (UAE) method with three different solvents (dichlorometane, ethyl acetate, hexane), while Headspace-solid phase microextraction (HS-SPME) was employed as a solvent-free extraction method. The results showed that different solvents used for extraction produce significantly different yield of aroma extracts (α = 0.05). Aroma compounds extracted using solvents combined with GC-MS consisted of 3 groups, i.e. acid, ester, and alcohol, where acid group dominated in all treatments. Meanwhile, HS-SPME GC-MS analysis resulted in an identification of 12 groups, such as aldehyde, pyrazine, pyrrole, pyrimidine, ketones, phenol, esther, acid, furan, alcohol, hydrocarbon, and sulfur compound. Aroma compounds of Java Arabica coffee was dominated by aldehydes, while phenolswas found to be the major compounds identified in Robusta.