Volatile compounds of Coffea arabica L. green and roasted beans
Öz
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 green coffee were identified as isoamylalcohol (10.4%), hexanal (10.4%) and hexocosane (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 HS-SPME-GC-MS, we were able to quantify different volatile compounds as alcohols, aldehydes, ketones, pyrazines, pyridines, and furans in green and roasted coffee beans which belong to different chemical classes.
Kaynakça
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