Comprehensive Analysis of Coffee Bean Extracts by GC×GC–TOF MS

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Almost 1000 compounds have been identified in roast coffee extracts, with chemical composition varying due to a number of factors, such as coffee bean
origin and degree of roasting. The overall flavour and aroma of coffee results from the combined presence of chemicals from a number of classes, including hydrocarbons, aldehydes, acids, esters as well as sulfur- and nitrogen-containing compounds. Nitrogen-containing compounds – including pyrazines, pyridines and thiazoles – are of particular importance to the aroma of roasted coffee.

This study shows that GC×GC and time-of-flight mass spectrometry provides a high-performance solution for screening complex coffee extracts for key aroma compounds. It further explains how this enables companies in the drinks industry to ensure that their products meet all quality assurance criteria, and that the taste and aroma expected by consumers is consistently maintained.

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