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Patcharee Pripdeevech. Analysis of volatile components in Arabica coffee roasted at different temperatures by using solid phase microextraction- gas chromatographymass spectrometry. (). King Mongkut's University of Technology North Bangkok. Central Library. : , 2018.
Analysis of volatile components in Arabica coffee roasted at different temperatures by using solid phase microextraction- gas chromatographymass spectrometry
Name: Suchawadee Insawang
Organization :
Mae Fah Luang University. School of Science
Name: Patcharee Pripdeevech
Organization :
Mae Fah Luang University. School of Science
Email :
patcharee.pri@mfu.ac.th
keyword:
Solid phase Microextraction
LCSH:
Gas chromatography
-- Methodology
LCSH:
Roasting
LCSH:
Temperature control
Abstract:
Volatile components of Arabica coffee beans from Chiang Rai province were
extracted by using solid phase microextraction (SPME) prior analysis by gas
chromatography-mass spectrometry (GC-MS). Three SPME fibers including
polydimethylsiloxane (PDMS), carboxen/polydimethylsiloxane (CAR/PDMS) and
divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) were selected to extract
volatile components. Fourteen compounds were detected with PDMS fiber. The key volatile
components were sotolone, decanal and cis-pinocarvyl acetate, while eighteen intermediate
polar components including indole, 2-furanmethanol and sotolone were detected when using
CAR/PDMS fiber. Twenty-eight compounds were detected with major volatile components
of 2-furancarboxaldehyde and 2-furanmethanol for DVB/CAR/PDMS fiber which can be
extracted with board range of compounds. According to the highest number of extracted
volatile components, DVB/CAR/ PDMS fiber was further used to extract volatile components
of Arabica coffee beans roasted at different temperatures. It was found that light roasted
coffee at 180 ºC provided vanillin, methyl vanillin, 2-furancarboxaldehyde and acetic acid as
major components. Two-furancarboxaldehyde, vanillin, methyl vanillin and 2-furanmethanol
were detected as major components in medium roasted coffee at 210 ºC while 2-
furancarboxaldehyde, 2-furanmethanol, 2-acetoxymethylfuran and 2-methyl-3-oxotetrahydrofuran
were detected as main compounds in dark roasted coffee at 225 ºC. SPMEGC-
MS is efficient method to extract the the key odor compounds in roasted Arabica coffee
beans.
King Mongkut's University of Technology North Bangkok. Central Library
Address:
BANGKOK
Email:
library@kmutnb.ac.th
Created:
2018
Modified:
2562-06-27
Issued:
2019-06-26
บทความ/Article
application/pdf
BibliograpyCitation :
In Prince of Songkla University Faculty of Science. Pure and Applied Chemistry International Conference (PACCON 2018) (p.AN104-AN109). Songkla : Prince of Songkla University
eng
©copyrights King Mongkut's University of Technology North Bangkok
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Suchawadee Insawang
| Title | Contributor | Type |
|---|---|---|
| Analysis of volatile components in Arabica coffee roasted at different temperatures by using solid phase microextraction- gas chromatographymass spectrometry
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Suchawadee Insawang;Patcharee Pripdeevech | บทความ/Article | |
| Chemical composition, antioxidant and antimicrobial activity of essential oils of lavender plants grown in Thailand and potential applications in cosmetic industries
มหาวิทยาลัยแม่ฟ้าหลวง Suchawadee Insawang | Patcharee Pripdeevech | วิทยานิพนธ์/Thesis |
Patcharee Pripdeevech