Profiling of the volatile compounds of the different local coffee cultivars through headspace-gas chromatography-mass spectrometry
Issue Date
12-2020
Abstract
The study sought to provide the data necessary for the identification, authentication, and quality analysis of coffee products cultivated locally. Four varieties of locally cultivated coffee beans (Arabica, Robusta, Excelsa, and Liberica) were analyzed for their respective aroma profiles using Headspace – Gas Chromatography – Mass Spectrometry. For the aroma profiles, a total of 66 compounds were detected across varieties and roasting degrees based on the National Institute of Standards and Technology (NIST) Library Search Engine. An 85% mass spectral profile match percentage served as the main criteria. The aroma profiles were analyzed to differentiate the varieties and their respective roasting degrees quantitatively through the varying amounts of the volatile compounds emitted as aroma, and to determine the effects of roasting on the resulting composition of such components.
Source or Periodical Title
Philippine Agricultural Scientist
ISSN
0031-7454
Volume
103
Issue
4
Page
349-356
Document Type
Article
College
College of Agriculture and Food Science (CAFS)
Language
English
Subject
Coffee -- Varieties; Volatile compounds
Recommended Citation
Marquez, Kevinilo P. and Mojica, Ruel M., "Profiling of the volatile compounds of the different local coffee cultivars through headspace-gas chromatography-mass spectrometry" (2020). Journal Article. 146.
https://www.ukdr.uplb.edu.ph/journal-articles/146
En – AGROVOC descriptors
COFFEE BEANS; COFFEA; COFFEE; VARIETIES; FATTY ACIDS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; FLAVOUR COMPOUNDS; ROASTING; IDENTIFICATION