TY - JOUR
T1 - New approaches to monitor semi-volatile organic compounds released during coffee roasting using flow-through/active sampling and comprehensive two-dimensional gas chromatography
AU - Novaes, Fábio Junior Moreira
AU - Iris Da Silva Junior, Ademario
AU - Kulsing, Chadin
AU - Nolvachai, Yada
AU - Bizzo, Humberto Ribeiro
AU - de Aquino Neto, Francisco Radler
AU - Rezende, Claudia Moraes
AU - Marriot, Philip J.
PY - 2019/5/1
Y1 - 2019/5/1
N2 - A novel dynamic approach is described to profile volatile organic compound (VOC) and semi-VOC (SVOC) emission during coffee roasting aimed at analysing components present in the roasting plume, and to monitor their evolution during the process. Two sorbents – coconut shell charcoal (CSC) and styrene-divinylbenzene resin (XAD-2) – were evaluated while collecting substances in four sequential time intervals (0–3, 3–6, 6–9 and 9–12 min). Extracted VOCs (<200 Da) and SVOCs were analysed by gas chromatography (GC), and comprehensive two-dimensional gas chromatography (GC × GC) with flame ionisation (FID) and time-of-flight mass spectrometry (TOFMS) detection. Results showed CSC extraction presented poor recovery of VOCs and SVOCs released during roasting. However, XAD-2 was able to collect both groups, including SVOCs of >400 Da. GC × GC resolved many co-eluting compounds observed in 1D GC and allowed chemical group type cluster analysis, revealing that many non-polar VOCs are observed within the 0–3 min interval, and that the release of polar and higher molar mass SVOCs were mostly found within the 3–6 min interval. These group-type cluster analyses offer a broad spectrum chemical profile of the released substances. It may also reveal detailed insights into the roast process evolution over time.
AB - A novel dynamic approach is described to profile volatile organic compound (VOC) and semi-VOC (SVOC) emission during coffee roasting aimed at analysing components present in the roasting plume, and to monitor their evolution during the process. Two sorbents – coconut shell charcoal (CSC) and styrene-divinylbenzene resin (XAD-2) – were evaluated while collecting substances in four sequential time intervals (0–3, 3–6, 6–9 and 9–12 min). Extracted VOCs (<200 Da) and SVOCs were analysed by gas chromatography (GC), and comprehensive two-dimensional gas chromatography (GC × GC) with flame ionisation (FID) and time-of-flight mass spectrometry (TOFMS) detection. Results showed CSC extraction presented poor recovery of VOCs and SVOCs released during roasting. However, XAD-2 was able to collect both groups, including SVOCs of >400 Da. GC × GC resolved many co-eluting compounds observed in 1D GC and allowed chemical group type cluster analysis, revealing that many non-polar VOCs are observed within the 0–3 min interval, and that the release of polar and higher molar mass SVOCs were mostly found within the 3–6 min interval. These group-type cluster analyses offer a broad spectrum chemical profile of the released substances. It may also reveal detailed insights into the roast process evolution over time.
KW - Caffeine
KW - Coffee bean cracking
KW - Fatty acids
KW - GC × GC
KW - Lipids
KW - Solid phase XAD-2 extraction
KW - Sterols
KW - SVOC
UR - http://www.scopus.com/inward/record.url?scp=85061184634&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2019.02.009
DO - 10.1016/j.foodres.2019.02.009
M3 - Article
C2 - 30884665
AN - SCOPUS:85061184634
VL - 119
SP - 349
EP - 358
JO - Food Research International
JF - Food Research International
SN - 0963-9969
ER -