Author/Authors
eröz poyraz, ilham anadolu university - faculty of pharmacy - department of pharmaceutical botany, Turkey , öztürk, nilgün anadolu university - faculty of pharmacy - department of pharmacognosy, Turkey , kiyan, h. tuba anadolu university - faculty of pharmacy - department of pharmacognosy, Turkey , demirci, betül anadolu university - faculty of pharmacy - department of pharmacognosy, Turkey
Title Of Article
VOLATILE COMPOUNDS OF COFFEA ARABICA L. GREEN AND ROASTED BEANS
شماره ركورد
41995
Abstract
Volatile compounds of green and roasted beans of Coffea arabica L. (Rubiaceae) were investigated by this study. Volatile compounds were trapped with Headspace Solid-Phase Microextraction (HS-SPME) technique and analyzed by Gas Chromatography-Mass Spectrometry (GC/MS). The main components of the green coffee were identified as isoamylalcohol (10.4%), hexanal (10.4%) and hexacosane (8.2%) while furfurylalcohol (13.6%), furfurylacetate (10.7%) and 5-methyl furfural (9.27%) were identified as the main components of the roasted coffee. In conclusion, using HP-SPME-GC-MS, it was possible to quantify different volatile compouns like as alcohols, aldehydes, ketones, pyrazines, pyridines, and furans in green and roasted coffee beans which belong to different chemical classes.
From Page
31
NaturalLanguageKeyword
Coffea arabica L. , Green coffee , Roasted coffee , Volatile compounds
JournalTitle
Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology
To Page
35
JournalTitle
Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology
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