New approaches to monitor semi-volatile organic compounds released during coffee roasting using flow-through/active sampling and comprehensive two-dimensional gas chromatography

Fábio Junior Moreira Novaes, Ademario Iris Da Silva Junior, Chadin Kulsing, Yada Nolvachai, Humberto Ribeiro Bizzo, Francisco Radler de Aquino Neto, Claudia Moraes Rezende, Philip J. Marriot

Research output: Contribution to journalArticleResearchpeer-review

Abstract

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.

Original languageEnglish
Pages (from-to)349-358
Number of pages10
JournalFood Research International
Volume119
DOIs
Publication statusPublished - 1 May 2019

Keywords

  • Caffeine
  • Coffee bean cracking
  • Fatty acids
  • GC × GC
  • Lipids
  • Solid phase XAD-2 extraction
  • Sterols
  • SVOC

Cite this

Novaes, Fábio Junior Moreira ; Iris Da Silva Junior, Ademario ; Kulsing, Chadin ; Nolvachai, Yada ; Bizzo, Humberto Ribeiro ; de Aquino Neto, Francisco Radler ; Rezende, Claudia Moraes ; Marriot, Philip J. / New approaches to monitor semi-volatile organic compounds released during coffee roasting using flow-through/active sampling and comprehensive two-dimensional gas chromatography. In: Food Research International. 2019 ; Vol. 119. pp. 349-358.
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abstract = "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.",
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New approaches to monitor semi-volatile organic compounds released during coffee roasting using flow-through/active sampling and comprehensive two-dimensional gas chromatography. / Novaes, Fábio Junior Moreira; Iris Da Silva Junior, Ademario; Kulsing, Chadin; Nolvachai, Yada; Bizzo, Humberto Ribeiro; de Aquino Neto, Francisco Radler; Rezende, Claudia Moraes; Marriot, Philip J.

In: Food Research International, Vol. 119, 01.05.2019, p. 349-358.

Research output: Contribution to journalArticleResearchpeer-review

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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

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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.

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KW - Coffee bean cracking

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KW - GC × GC

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KW - Solid phase XAD-2 extraction

KW - Sterols

KW - SVOC

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