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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

2019; Elsevier BV; Volume: 119; Linguagem: Inglês

10.1016/j.foodres.2019.02.009

1873-7145

Fábio Júnior Moreira Novaes, Ademário Iris da Silva, Chadin Kulsing, Yada Nolvachai, H. R. Bizzo, Francisco Radler de Aquino Neto, Cláudia M. Rezende, Philip J. Marriott,

Mass Spectrometry Techniques and Applications

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 ( 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.