Optimization and Application of a HS-SPME-GC-MS Methodology for Quantification of Furanic Compounds in Espresso Coffee

• Tipo: Artigo em Revista Científica Internacional
• Data: 2014

Autores

Catarina Petisca (Autor) Outra; Trinidad Perez Palacios (Autor) Outra; Olivia Pinho (Autor) Outra; Isabel M P L V O Ferreira (Autor) FFUP

Revista

Título: Food Analytical Methods

Vol. 7 Nº 1

Páginas: 81-88

ISSN: 1936-9751

Editora: Springer Nature

Indexação

ISI Web of Knowledge - 18 Citações

ISI Web of Science

Scopus - 17 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

CORDIS: Ciências da Saúde

Outras Informações

ID Authenticus: P-008-QH6

DOI: 10.1007/s12161-013-9601-0

Abstract (EN): A headspace solid-phase microextraction gas chromatography (GC)-mass spectrometry (MS) method previously optimized for analyses of volatiles in coffee was used for simultaneous quantification of major furanic compounds (2-furfural, furfuryl alcohol, 5-methylfurfural and furfuryl acetate) and furan, in espresso coffee prepared from hermetically closed capsules. High sensitivity was achieved with low limits of detection and limits of quantification. Good linearity was observed with correlation coefficients higher than 0.999. Recovery percentages were 102 % for furan, 99.7 % for 2-furfural, 98.0 % for furfuryl alcohol, 99.8 % for 5-methylfurfural and 99.9 % for furfuryl acetate. The method was applied to the analyses of espresso coffee from hermetically closed capsules. A total of 69 volatiles for Blend Roast and Blend Dark Roast samples, 64 volatiles for Arabica Dark Roast samples, 91 volatiles for Arabica Light Roast samples, 96 volatiles for Caramel coffee, 90 volatiles for Vanilla coffee and 92 volatiles for Almond coffee. In general, furanic compounds were the major chemical family, ketones, aldehydes, acids, pyrazines, pyrroles, alcohols, pyridines, aromatic compounds, hydrocarbons, and ethers were also detected. Total content of these furanic compounds varied from 105 to 199 mu g ml(-1). The optimized method proved to be a reliable methodology for quantification of major furanic compounds and furan present in different types of espresso coffee. Although relative percentage of peak area is a good method for discriminate volatiles in different coffee brews with closer composition, the quantification of furanic compounds is more accurate for understand the real intake amount.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Notas: <a href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Alerting&SrcApp=Alerting&DestApp=WOS&DestLinkType=FullRecord&KeyUT=:000329235500011">Indexado na ISI Web of Science</a>

Nº de páginas: 8