THE DETERMINATION OF THE VOLATILE COMPONENTS OF FOODSTUFFS. III. COFFEE AROMA
ARMY NATICK LABS MA PIONEERING RESEARCH LAB
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Mass spectrometric analysis led to the identification of several components of coffee aroma. The volatile compounds from ground roasted coffee are collected by distillation under high vacuum at room temperature into a receiver at liquid nitrogen temperature. Direct fractionation of a center cut on the mass spectrometer and subsequent analysis has shown the presence of more than twenty compounds. Among the compounds identified are furans, aldehydes, esters, alcohols, nitriles and sulfur compounds. The techniques which were used offer the following advantages 1 The method of collection by vacuum distillation in a closed system is superior to other methods of collection. 2 A minimum of sample handling reduces greatly any loss of material. 3 Direct analysis on the spectrometer permits a complete qualitative analysis in a rapid, efficient manner and also provides for the extension to quantitative analysis, if desired.
- Food, Food Service and Nutrition
- Organic Chemistry