Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed

• Published in: Food and bioproducts processing Vol. 91; no. 3; pp. 233 - 241
• Main Authors: Petisca, Catarina, Pérez-Palacios, Trinidad, Farah, Adriana, Pinho, Olívia, Ferreira, Isabel M.P.L.V.O.
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.07.2013
• Subjects: Acetates; Coffee; Espresso coffee; Furanic compounds; Furans; furfural; furfuryl alcohol; gas chromatography; GC–MS; Ground coffee; Grounds; headspace analysis; hydrocarbons; Ketones; mass spectrometry; principal component analysis; pyrazines; Pyridines; pyrroles; Roasting; solid phase microextraction; SPME; Volatile compounds; Volatiles; Ground coffee; GC–MS; SPME; Furanic compounds; Espresso coffee; Volatiles

► HE-SPME-GC/MS of furanic compounds and other volatiles in ground and espresso coffee. ► Pyrazines and ketones were higher in ground coffee than in espresso. ► Furans and pyrroles increased in espresso when compared with ground coffee. ► High roast speed increased 2-furfural and 5-methyl furfural i...