Determination the Best Method for the Isolation of Volatile Compounds of Characteristic Turkish Coffee Flavour

Year 2014, Volume: 12 Issue: 3, 6 - 15, 01.09.2014

Jülide Kıvançlı Yeşim Elmacı

Abstract

The aim of this study was to determine the best method for the isolation of the volatile compounds of characteristic Turkish coffee flavour by gas chromatography/mass spectrometry GC/MS analysis. For this purpose manual headspace HS , liquid-liquid extraction methods and headspace/solid phase micro extraction HS/SPME method, in which Divinylbenzene/Carboxene/Polydimethylsiloxane-DVB/CAR/PDMS, were tested. A total of 25 volatiles by manual HS, 29 volatiles by liquid-liquid extraction, 14 volatiles by PA fiber, 49 volatiles by PDMS/DVB fiber, 65 volatiles by DVB/CAR/PDMS, 63 volatiles by CAR/PDMS by HS/SPME were isolated from Turkish coffee. By considering the number of volatile compounds, ratio of unidentified compounds, sensitivity to different compound groups and sensory term equivalents, the best results were obtained with the HS/SPME method in which the Divinylbenzene/Carboxene/Polydimethylsiloxane DVB/CAR/PDMS fiber was used

Keywords

Turkish coffee, Turkish coffee flavour, Volatile flavour compounds of Turkish coffee

Türk Kahvesinin Lezzetini Oluşturan Uçucu Bileşenlerin Belirlenmesinde Uygun Yöntemin Seçilmesi

Abstract

Bu çalışmada Türk kahvesinin lezzetini oluşturan uçucu bileşenlerinin gaz kromatografisi/kütle spektrometresi GC/MS analizi ile saptanmasında en uygun izolasyon yönteminin belirlenmesi amaçlanmıştır. Bu amaçla manuel tepe boşluğu HS , sıvı-sıvı ekstraksiyon ve dört farklı fiberin Poliakrilat-PA, Polidimetilsiloksan/DivinilbenzenPDMS/DVB, CAR/PDMS denendiği tepeboşluğu/katı faz mikro ekstraksiyon HS/SPME teknikleri uygulanmıştır. Türk kahvesi örneğinden manuel HS izolasyon yöntemiyle 25, sıvı-sıvı ekstraksiyon yöntemiyle 29, HS/SPME izolasyon yöntemiyle PA fiber kullanılarak 14, PDMS/DVB fiber kullanılarak 49, DVB/CAR/PDMS fiber kullanılarak 65, CAR/PDMS fiber kullanılarak 63 adet uçucu bileşen izole edilmiştir. İzole edilen uçucu bileşen sayıları, tanımlanamayan bileşen oranları, farklı bileşik gruplarına duyarlılıkları ve duyusal terim karşılıkları açısından değerlendirildiğinde en uygun yöntemin DVB/CAR/PDMS fiberin kullanıldığı HS/SPME yöntemi olduğu belirlenmiştir

Keywords

Türk kahvesi, Türk kahvesi lezzeti, Türk kahvesi uçucu lezzet bileşenleri

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