Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1246750 | Talanta | 2009 | 6 Pages |
Abstract
Solid-phase microextraction in headspace mode coupled with gas chromatography–mass spectrometry was applied to the determination of volatile compounds in 30 commercially available coffee samples. In order to differentiate and characterize Arabica and Robusta coffee, six major volatile compounds (acetic acid, 2-methylpyrazine, furfural, 2-furfuryl alcohol, 2,6-dimethylpyrazine, 5-methylfurfural) were chosen as the most relevant markers. Cluster analysis and principal component analysis (PCA) were applied to the raw chromatographic data and data processed by centred logratio transformation.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M. Korhoňová, K. Hron, D. Klimčíková, L. Müller, P. Bednář, P. Barták,