Different Chemical Compound Profiles of Indonesian Coffee Beans as Studied Chromatography/Mass Spectrometry

International Conference on Life Sciences and Technology

Wonorahardjo, Surjani^1^2 ; Yuniawati, Nurakhmah^1 ; Molo, Antonius D.P.^3 ; Rusdi, Hanumi O.^1 ; Purnomo, Hari^4

Department of Chemistry, Faculty of Mathematics and Science, Universitas Negeri Malang, Jl. Semarang 5, Malang

65145, Indonesia^1

Centre of Advanced Material for Renewable Energy, State Universitas Negeri Malang, Jl. Semarang 5, Malang

65145, Indonesia^2

Magister Program in Chemistry Departement, Universitas Negeri Malang, Jl. Semarang 5, Malang

65145, Indonesia^3

Food Technology Department, Ciputra University, UC Town, CitraLand, Surabaya

60219, Indonesia^4

关键词: Brewed coffee;    Chemical component;    Chromatography/mass spectrometry;    Coffee grounds;    component profile;    Gas chromatography/Mass spectrometry;    GC/MS;    Robusta coffee;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/276/1/012065/pdf
DOI  :  10.1088/1755-1315/276/1/012065

来源: IOP

【 摘 要 】

Coffee is a favourite beverage worldwide, with all of its benefits. The taste and flavour of coffee depending on the chemical components of the coffee. And the presence of chemicals in the coffee ground depends on the original tree as well as on processing. In this report, some volatiles from ground and brewed coffee beans of Robusta, Arabica, and peaberry coffee beans were extracted to be described after chemical analysis. Mainly gas chromatography/mass spectrometry methods were the main spectroscopy utilized to obtain chemistry information that was taken from hot brewed coffees. The result showed that peaberry coffee beans were very rich in components compared to others. Arabica coffee beans also had stronger in taste and flavour compared to robusta as seen from the profile compositions of chloroform and n-hexane extracts. Better processing would also be suggested for each type of coffee beans.