Data/hora: 04/06/2024 02:15:35

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	15/02/2019	
Data da última atualização: 	10/10/2019	
Autoria: 	NOVAES, F. J. M.; SILVA, A. I. da; KULSING, C.; NOLVACHAI, Y.; BIZZO, H. R.; AQUINO NETO, F. R. de; RESENDE, C. M.; MARRIOT, P. J.	
Afiliação: 	Fábio Junior Moreira Novaes, UFRJ; Ademário Iris da Silva, IFRJ; Chadin Kulsing, Chulalongkorn University; Monash University; Yada Nolvachai, Monash University; HUMBERTO RIBEIRO BIZZO, CTAA; Francisco Radler de Aquino Neto, UFRJ; Claudia Moraes de Rezende, UFRJ; Philip John Marriott, Monash University.	
Título: 	New approaches to monitor semi-volatile organic compounds released during coffee roasting using flow-through/active sampling and comprehensive two-dimensional gas chromatography.	
Ano de publicação: 	2019	
Fonte/Imprenta: 	Food Research International, v. 119, p. 349-358, 2019.	
DOI: 	https://doi.org/10.1016/j.foodres.2019.02.009	
Idioma: 	Inglês	
Conteúdo: 	A novel dynamic approach is described to profile volatile organic compound (VOC) and semi-VOC (SVOC) emission during coffee roasting aimed at analysing components present in the roasting plume, and to monitor their evolution during the process. Two sorbents ? coconut shell charcoal (CSC) and styrene-divinylbenzene resin (XAD-2) ? were evaluated while collecting substances in four sequential time intervals (0?3, 3?6, 6?9 and 9?12?min). Extracted VOCs (<200?Da) and SVOCs were analysed by gas chromatography (GC), and comprehensive two-dimensional gas chromatography (GC?×?GC) with flame ionisation (FID) and time-of-flight mass spectrometry (TOFMS) detection. Results showed CSC extraction presented poor recovery of VOCs and SVOCs released during roasting. However, XAD-2 was able to collect both groups, including SVOCs of >400?Da. GC?×?GC resolved many co-eluting compounds observed in 1D GC and allowed chemical group type cluster analysis, revealing that many non-polar VOCs are observed within the 0?3?min interval, and that the release of polar and higher molar mass SVOCs were mostly found within the 3?6?min interval. These group-type cluster analyses offer a broad spectrum chemical profile of the released substances. It may also reveal detailed insights into the roast process evolution over time.	
Palavras-Chave: 	Esteróis; GC x GC; Semi-volatile organic compound; Styrene-divinylbenzene resin; SVOC; XAD-2.	
Thesagro: 	Ácido Graxo; Café; Cafeína; Composto Orgânico; Cromatografia; Cromatografia Gasosa; Extração; Grão; Lipídio; Produto de Origem Vegetal; Torrefação.	
Thesaurus Nal: 	Caffeine; Coffee beans; Comprehensive two-dimensional gas chromatography; Cracking; Fatty acids; Lipids; Organic compounds; Solid phase extraction; Sterols; Styrene; Vegetable products.	
Categoria do assunto: 	W Química e Física	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (14438-1) - UPC - AP - DD -  -  -  - DIS