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Analysis of enantiomeric linalool ratio in green and roasted coffee
Author(s) -
Bonnländer Bernd,
Cappuccio Roberto,
Liverani Furio Suggi,
Winterhalter Peter
Publication year - 2006
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1633
Subject(s) - linalool , chemistry , monoterpene , enantiomer , chromatography , green coffee , extraction (chemistry) , steam distillation , gas chromatography , aroma , distillation , organic chemistry , essential oil , food science
The enantiomeric distribution of the monoterpene alcohol linalool 3,7‐dimethylocta‐1,6‐dien‐3‐ol was determined by multi‐dimensional gas chromatography (MDGC) and dual‐column switching (DCS) GC–MS for the first time in green and roasted coffee, after extraction by simultaneous distillation–extraction (SDE) and stir‐bar sorptive extraction (SBSE). The sensory impact of the two enantiomers was evaluated in water and by addition experiments to espresso beverage. Post‐harvest treatment of coffee seems to shift the enantiomeric ratio from racemic in washed coffee to an excess of S‐(+)‐linalool in dry processed coffee. Copyright © 2006 John Wiley & Sons, Ltd.