02945naa a2200553 a 450000100080000000500110000800800410001902400550006010000210011524502060013626000090034252013230035165000130167465000170168765000530170465000130175765000160177065000110178665000220179765000270181965000120184665000120185865000230187065000170189365000100191065000130192065000230193365000180195665000250197465000150199965000100201465000130202465000300203765000170206765300140208465300120209865300350211065300330214565300090217865300100218770000200219770000160221770000180223370000170225170000260226870000190229470000190231377300590233221060622019-10-10       2019    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodres.2019.02.0092DOI1 aNOVAES, F. J. M.  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]  c2019  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 (&lt200?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 &gt400?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.  aCaffeine  aCoffee beans  aComprehensive two-dimensional gas chromatography  aCracking  aFatty acids  aLipids  aOrganic compounds  aSolid phase extraction  aSterols  aStyrene  aVegetable products  aÁcido Graxo  aCafé  aCafeína  aComposto Orgânico  aCromatografia  aCromatografia Gasosa  aExtração  aGrão  aLipídio  aProduto de Origem Vegetal  aTorrefação  aEsteróis  aGC x GC  aSemi-volatile organic compound  aStyrene-divinylbenzene resin  aSVOC  aXAD-21 aSILVA, A. I. da1 aKULSING, C.1 aNOLVACHAI, Y.1 aBIZZO, H. R.1 aAQUINO NETO, F. R. de1 aRESENDE, C. M.1 aMARRIOT, P. J.  tFood Research Internationalgv. 119, p. 349-358, 2019.