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Analysis of volatile components isolated from Hawaiian green coffee beans (Coffea arabica L.)

Lee, Kwang-Geun ; Shibamoto, Takayuki

Flavour and fragrance journal, 2002-09, Vol.17 (5), p.349-351 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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Título:
Analysis of volatile components isolated from Hawaiian green coffee beans (Coffea arabica L.)
Autor: Lee, Kwang-Geun ; Shibamoto, Takayuki
Assuntos: Agronomy. Soil science and plant productions ; Biological and medical sciences ; Chemical constitution ; Coffea arabica ; Coffee, tea and other stimulative beverage industries ; Economic plant physiology ; Food industries ; Fundamental and applied biological sciences. Psychology ; Hawaiian green coffee beans ; natural antioxidants ; volatile components
É parte de: Flavour and fragrance journal, 2002-09, Vol.17 (5), p.349-351
Notas: ArticleID:FFJ1067
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Descrição: Volatile components isolated from Hawaiian green coffee beans (Coffea arabica L.) were identified by gas chromatography (GC) and gas chromatography–mass spectrometry (GC–MS). The mass of total volatile components recovered from 200 g C. arabica beans was 2.7 ± 0.3 mg. The volatile components identified in this extract were: ten alcohols, four aldehydes, one ketone, one lactone, three heterocyclic compounds, two hydrocarbons, and two miscellaneous compounds. The major constituents were 3‐methyl butanoic acid (32.8%), phenyl ethyl alcohol (17.3%), hexanol (7.2%), 4‐hydroxy‐3‐methylacetophenone (3.7%), and 3‐methyl butanol (3.6%). Heterocyclic compounds, important components in providing coffee with their characteristic flavours, were not found in the extract from green coffee beans, except for 2‐methoxy‐3‐(2‐methylpropyl)‐pyrazine. Copyright © 2002 John Wiley & Sons, Ltd.
Editor: Chichester, UK: John Wiley & Sons, Ltd
Idioma: Inglês

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Analysis of volatile components isolated from Hawaiian green coffee beans (Coffea arabica L.)

Lee, Kwang-Geun ; Shibamoto, Takayuki

Chichester, UK: John Wiley & Sons, Ltd

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