Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee

Equilibration time and temperature were the factors studied to choose the best conditions for analyzing volatiles in roasted ground Arabica coffee by a static headspace sampling extraction method. Three temperatures of equilibration were studied: 60, 80, and 90 degrees C. A larger quantity of volati...

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Detalles Bibliográficos
Autores: Sanz, C. (Cristina)|||/items/8336f9ff-be11-405f-b1d2-f31e4e41125e, Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29, Bello, J. (José)|||/items/12268ff7-fee1-4082-a479-259f1fb5e6b0, Cid-Canda, C. (Concepción)|||/items/e0b35b0b-38b6-46f6-87fa-ee5cf58bf903
Tipo de recurso: artículo
Fecha de publicación:2001
País:España
Institución:Universidad de Navarra
Repositorio:Dadun. Depósito Académico Digital de la Universidad de Navarra
Idioma:inglés
OAI Identifier:oai:dadun.unav.edu:10171/21340
Acceso en línea:https://hdl.handle.net/10171/21340
Access Level:acceso abierto
Palabra clave:Static headspace
Roasted coffee
Volatile compounds
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spelling Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffeeSanz, C. (Cristina)|||/items/8336f9ff-be11-405f-b1d2-f31e4e41125eAnsorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29Bello, J. (José)|||/items/12268ff7-fee1-4082-a479-259f1fb5e6b0Cid-Canda, C. (Concepción)|||/items/e0b35b0b-38b6-46f6-87fa-ee5cf58bf903Static headspaceRoasted coffeeVolatile compoundsEquilibration time and temperature were the factors studied to choose the best conditions for analyzing volatiles in roasted ground Arabica coffee by a static headspace sampling extraction method. Three temperatures of equilibration were studied: 60, 80, and 90 degrees C. A larger quantity of volatile compounds was extracted at 90 degrees C than at 80 or 60 degrees C, although the same qualitative profile was found for each. The extraction of the volatile compounds was studied at seven different equilibration times: 30, 45, 60, 80, 100, 120, and 150 min. The best time of equilibration for headspace analysis of roasted ground Arabica coffee should be selected depending on the chemical class or compound studied. One hundred and twenty-two volatile compounds were identified, including 26 furans, 20 ketones, 20 pyrazines, 9 alcohols, 9 aldehydes, 8 esters, 6 pyrroles, 6 thiophenes, 4 sulfur compounds, 3 benzenic compounds, 2 phenolic compounds, 2 pyridines, 2 thiazoles, 1 oxazole, 1 lactone, 1 alkane, 1 alkene, and 1 acid.American Chemical SocietyDadun. Depósito Académico Digital Universidad de Navarra20122012-03-2620012001-01-0120012001-01-01journal articlehttp://purl.org/coar/resource_type/c_6501info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10171/21340reponame:Dadun. Depósito Académico Digital de la Universidad de Navarrainstname:Universidad de NavarraInglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:dadun.unav.edu:10171/213402026-06-21T12:47:57Z
dc.title.none.fl_str_mv Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee
title Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee
spellingShingle Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee
Sanz, C. (Cristina)|||/items/8336f9ff-be11-405f-b1d2-f31e4e41125e
Static headspace
Roasted coffee
Volatile compounds
title_short Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee
title_full Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee
title_fullStr Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee
title_full_unstemmed Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee
title_sort Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee
dc.creator.none.fl_str_mv Sanz, C. (Cristina)|||/items/8336f9ff-be11-405f-b1d2-f31e4e41125e
Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
Bello, J. (José)|||/items/12268ff7-fee1-4082-a479-259f1fb5e6b0
Cid-Canda, C. (Concepción)|||/items/e0b35b0b-38b6-46f6-87fa-ee5cf58bf903
author Sanz, C. (Cristina)|||/items/8336f9ff-be11-405f-b1d2-f31e4e41125e
author_facet Sanz, C. (Cristina)|||/items/8336f9ff-be11-405f-b1d2-f31e4e41125e
Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
Bello, J. (José)|||/items/12268ff7-fee1-4082-a479-259f1fb5e6b0
Cid-Canda, C. (Concepción)|||/items/e0b35b0b-38b6-46f6-87fa-ee5cf58bf903
author_role author
author2 Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
Bello, J. (José)|||/items/12268ff7-fee1-4082-a479-259f1fb5e6b0
Cid-Canda, C. (Concepción)|||/items/e0b35b0b-38b6-46f6-87fa-ee5cf58bf903
author2_role author
author
author
dc.contributor.none.fl_str_mv Dadun. Depósito Académico Digital Universidad de Navarra
dc.subject.none.fl_str_mv Static headspace
Roasted coffee
Volatile compounds
topic Static headspace
Roasted coffee
Volatile compounds
description Equilibration time and temperature were the factors studied to choose the best conditions for analyzing volatiles in roasted ground Arabica coffee by a static headspace sampling extraction method. Three temperatures of equilibration were studied: 60, 80, and 90 degrees C. A larger quantity of volatile compounds was extracted at 90 degrees C than at 80 or 60 degrees C, although the same qualitative profile was found for each. The extraction of the volatile compounds was studied at seven different equilibration times: 30, 45, 60, 80, 100, 120, and 150 min. The best time of equilibration for headspace analysis of roasted ground Arabica coffee should be selected depending on the chemical class or compound studied. One hundred and twenty-two volatile compounds were identified, including 26 furans, 20 ketones, 20 pyrazines, 9 alcohols, 9 aldehydes, 8 esters, 6 pyrroles, 6 thiophenes, 4 sulfur compounds, 3 benzenic compounds, 2 phenolic compounds, 2 pyridines, 2 thiazoles, 1 oxazole, 1 lactone, 1 alkane, 1 alkene, and 1 acid.
publishDate 2001
dc.date.none.fl_str_mv 2001
2001-01-01
2001
2001-01-01
2012
2012-03-26
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/10171/21340
url https://hdl.handle.net/10171/21340
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:Dadun. Depósito Académico Digital de la Universidad de Navarra
instname:Universidad de Navarra
instname_str Universidad de Navarra
reponame_str Dadun. Depósito Académico Digital de la Universidad de Navarra
collection Dadun. Depósito Académico Digital de la Universidad de Navarra
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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