Volatile compounds of Coffea arabica L. green and roasted beans | Zendy

İlham Eröz Poyraz | Zendy; Nilgün Öztürk | Zendy; Hülya Tuba Kıyan | Zendy; Betül Demırcı | Zendy

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Volatile compounds of Coffea arabica L. green and roasted beans

Author(s) -

İlham Eröz Poyraz,

Nilgün Öztürk,

Hülya Tuba Kıyan,

Betül Demırcı

Publication year - 2016

Publication title -

anadolu university journal of science and technology –c life sciences and biotechnology

Language(s) - Turkish

Resource type - Journals

eISSN - 2146-0213

pISSN - 2146-0264

DOI - 10.18036/btdc.13390

Subject(s) - coffea arabica , hexanal , chemistry , furfural , solid phase microextraction , green coffee , rubiaceae , coffea , gas chromatography–mass spectrometry , gas chromatography , chromatography , nonanal , roasting , mass spectrometry , food science , organic chemistry , botany , biology , catalysis

Bu calismada Coffea arabica L. (Rubiaceae)’nin yesil ve kavrulmus cekirdeklerinin ucucu bilesikleri incelenmistir. Ucucu bilesenler, Headspace Kati Faz Mikroekstraksiyon (HS-SPME) teknigi ile elde edilmis ve Gaz Kromatografisi-Kutle Spektrometresi (GC/MS) ile analiz edilmistir. Yesil kahve cekirdeklerinin ana bilesenleri izoamilalkol (% 10.4), hekzanal (% 10.4) ve hekzakosan (% 8.2) iken, kavrulmus cekirdeklerin ana bilesenleri forfurilalkol (% 13.6), forfurilasetat (% 10.7) ve 5metil forfural (% 9.27) olarak belirlenmistir. Sonuc olarak, HS-SPME-GC-MS kullanilarak yesil ve kavrulmus kahve cekirdeklerinde alkol, aldehit, keton, pirazin, piridin ve furan gibi degisik kimyasal gruplara ait farkli ucucu bilesenlerin belirlenmesi mumkun olmustur." seklinde olmalidir

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