The use of chromatographic profiles from roasted arabica coffees to differentiate samples according to cleanliness, flavour and overall quality of the beverage

Quimica nova

Salva, Terezinha J. G.¹  Ferreira, Márcia M. C.²  Ribeiro, Juliano S.²  Augusto, Fabio² 

[1] Instituto Agronômico de Campinas, Campinas, Brasil;Universidade Estadual de Campinas, Campinas, Brasil

关键词: solid phase microextraction (SPME);    coffee flavor;    figures of merit.;   

DOI  :  10.1590/S0100-40422010000900015

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

In this work, thevolatile chromatographic profiles of roasted Arabica coffees, previously analyzedfor their sensorial attributes, were explored by principal component analysis.The volatile extraction technique used was the solid phase microextraction.The correlation optimized warping algorithm was used to align the gas chromatographicprofiles. Fifty four compounds were found to be related to the sensorial attributesinvestigated. The volatiles pyrrole, 1-methyl-pyrrole, cyclopentanone, dihydro-2-methyl-3-furanone,furfural, 2-ethyl-5-methyl-pyrazine, 2-etenyl-n-methyl-pyrazine, 5-methyl-2-propionyl-furancompounds were important for the differentiation of coffee beverage accordingto the flavour, cleanliness and overall quality. Two figures of merit, sensitivityand specificity (or selectivity), were used to interpret the sensory attributesstudied.

【 授权许可】

CC BY