Fingerprint analysis of volatile organic compounds in different varieties ofcoffee beans by gas chromatography-ion mobility spectrometry
In this study,the volatile flavor substances of 4 different varieties of raw coffee beans(A1,B1,C1,D1)and the 4 roasted coffee beans(A2,B2,C2,D2)were tested and analyzed by headspace gas chromatography(HS-GC)-ion migration spectrometry(IMS),and the principal component analysis(PCA)was performed.By constructing GC-IMS flavor fingerprint of coffees,the differences in volatile flavor substances among different va-rieties of coffees were compared.The results showed that 104 volatile flavor substances were detected by GC-IMS,among of which 81 compounds could be qualitatively detected.The GC-IMS fingerprint showed that the characteristic flavor substances of sample D1 were methyl butyrate and methyl acetate,the characteristic flavor substances of samples A2 and C2 were angelica lactone,ethyl butyrate and 3-methylbutyral,the characteristic flavor substances of sample B2 were 2-methylacrolein and 3-methyl-2-butenal,and the characteristic flavor substances of sample D2 were 2-furan-methanethioland 2,6-dimethyl pyridine.PCA results showed that sample B2 was similar to samples D2,A2 and C2,while samples Al and D2 were different,indicating that the technology could be used for variety identification,origin tracing and quality control of coffee beans.
NETL
NSTL
万方数据
维普
