This investigation is based on the automated solid phase microextraction GC-MSanalysis of the volatile fraction of a variety of coffee bean matrices. Volatile analyteswere extracted by headspace (HS)-SPME which was achieved with the support ofautomated instrumentation. The research was directed towards various importantaspects relating to coffee aroma analysis: monitoring of the volatile fraction formationduring roasting; chromatographic differentiation of the two main coffee species (Arabicaand Robusta) and of a single species from different geographical origins; evaluationof the influence of specific industrial treatments prior to roasting. Reliable peakassignment was carried out through the use of a recently laboratory-constructed “flavourand fragrance” library and a dual-filter MS spectral search procedure. Furtheremphasis was placed on the automated SPME instrumentation and on its ability tosupply highly repeatable chromatographic data.
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|Titolo:||Reliable characterzation of coffee bean aroma profiles through automated headspace solid phase microextraction-gas chromatography-mass spectrometry with the support of a dual-filter mass spectra library|
|Data di pubblicazione:||2005|
|Appare nelle tipologie:||1.1 Articolo in rivista|