Min Chen, Biyi Mai, Jianneng Lu, Yimin Li, Yijun Liu, Long Cheng
Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences No. 48 Renmindadaonan Zhanjiang 524001 China
Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Zhanjiang 524001 China.
RSC Adv. 2022 May 23;12(24):15534-15542. doi: 10.1039/d2ra01843h. eCollection 2022 May 17.
The effect of storage time on green coffee volatile organic compounds (VOCs) was studied by their separation head space solid-phase microextraction and identification gas chromatography-ion mobility spectrometry. In total, 38 kinds of VOCs, mainly composed of alcohols, aldehydes, esters and ketones, were identified. The fingerprint showed that the VOCs produced by green coffee in different years had obvious differences, especially, acrolein, 3-methylbutyl acetate, butanoic acid, heptan-3-ol, and so on, that could be used to predict the storage time. In addition, with the increase of storage time, the contents of butanal, ethanol, dimethyl sulfide, propanal, butan-2-one had no obvious change, and could be considered as typical aroma characteristics of green coffee or special aroma components for variety identification. Meanwhile, principal component analysis (PCA) and "nearest neighbor" fingerprint analysis could also effectively distinguish green coffee with different storage times. Comprehensive analysis showed that GC-IMS technology could provide strong and favorable support for coffee storage.
通过顶空固相微萃取分离和气相色谱-离子迁移谱鉴定，研究了储存时间对生咖啡豆挥发性有机化合物（VOCs）的影响。共鉴定出38种VOCs，主要由醇类、醛类、酯类和酮类组成。指纹图谱显示，不同年份生咖啡豆产生的VOCs有明显差异，尤其是丙烯醛、乙酸3-甲基丁酯、丁酸、3-庚醇等，可用于预测储存时间。此外，随着储存时间的增加，丁醛、乙醇、二甲基硫醚、丙醛、丁-2-酮的含量无明显变化，可视为生咖啡豆的典型香气特征或用于品种鉴定的特殊香气成分。同时，主成分分析（PCA）和“最近邻”指纹分析也能有效区分不同储存时间的生咖啡豆。综合分析表明，GC-IMS技术可为咖啡储存提供有力支持。
