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| 2. |  | CROUSE, J. D.; FIELD, R. A.; FERRELL, C. L.; BUSBOOM, J. R.; HRUSKA, R. L. The relationship of lamb carcass characteristics and fatty acid composition with fat firmness and meat flavor. Journal of Animal Science, v. 53, Supl 1, p. 85, 1981. Abstract 41. Paper presented at the fourteenth Annual Meeting Midwestern Section of the American Society of Animal Science, June 1981, Lincols, Nebraska| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
15/02/2019 |
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Data da última atualização: |
10/10/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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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. |
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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. |
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Título: |
New approaches to monitor semi-volatile organic compounds released during coffee roasting using flow-through/active sampling and comprehensive two-dimensional gas chromatography. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Food Research International, v. 119, p. 349-358, 2019. |
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DOI: |
https://doi.org/10.1016/j.foodres.2019.02.009 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Esteróis; GC x GC; Semi-volatile organic compound; Styrene-divinylbenzene resin; SVOC; XAD-2. |
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Thesagro: |
Ácido Graxo; Café; Cafeína; Composto Orgânico; Cromatografia; Cromatografia Gasosa; Extração; Grão; Lipídio; Produto de Origem Vegetal; Torrefação. |
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Thesaurus NAL: |
Caffeine; Coffee beans; Comprehensive two-dimensional gas chromatography; Cracking; Fatty acids; Lipids; Organic compounds; Solid phase extraction; Sterols; Styrene; Vegetable products. |
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Categoria do assunto: |
W Química e Física |
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Marc: |
LEADER 02945naa a2200553 a 4500
001 2106062
005 2019-10-10
008 2019 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodres.2019.02.009$2DOI
100 1 $aNOVAES, F. J. M.
245 $aNew approaches to monitor semi-volatile organic compounds released during coffee roasting using flow-through/active sampling and comprehensive two-dimensional gas chromatography.$h[electronic resource]
260 $c2019
520 $aA 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.
650 $aCaffeine
650 $aCoffee beans
650 $aComprehensive two-dimensional gas chromatography
650 $aCracking
650 $aFatty acids
650 $aLipids
650 $aOrganic compounds
650 $aSolid phase extraction
650 $aSterols
650 $aStyrene
650 $aVegetable products
650 $aÁcido Graxo
650 $aCafé
650 $aCafeína
650 $aComposto Orgânico
650 $aCromatografia
650 $aCromatografia Gasosa
650 $aExtração
650 $aGrão
650 $aLipídio
650 $aProduto de Origem Vegetal
650 $aTorrefação
653 $aEsteróis
653 $aGC x GC
653 $aSemi-volatile organic compound
653 $aStyrene-divinylbenzene resin
653 $aSVOC
653 $aXAD-2
700 1 $aSILVA, A. I. da
700 1 $aKULSING, C.
700 1 $aNOLVACHAI, Y.
700 1 $aBIZZO, H. R.
700 1 $aAQUINO NETO, F. R. de
700 1 $aRESENDE, C. M.
700 1 $aMARRIOT, P. J.
773 $tFood Research International$gv. 119, p. 349-358, 2019.
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Embrapa Agroindústria de Alimentos (CTAA) |
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