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Unsaturated Aldehydes Identification from Green Coffee
Author(s) -
BOOSFELD J.,
VITZTHUM O.G.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb06299.x
Subject(s) - chemistry , fourier transform infrared spectroscopy , distillation , extraction (chemistry) , gas chromatography , vacuum distillation , chromatography , nuclear magnetic resonance spectroscopy , nuclear chemistry , organic chemistry , chemical engineering , engineering
The dienals in green coffee beans were isolated by simultaneous distillation/extraction (SDE) and for artifact‐free isolation by high vacuum distillation (HVD). Characterization and identification of compounds were by GC effluent sniffing, GC‐MS, GC‐FTIR and NMR spectroscopy. Isomers were determined either on‐line from green coffee extract by direct deposition GC‐FTIR or off‐line after enrichment by automatic preparative GC and subsequent GC‐FTIR and NMR spectroscopy. Two pairs of unsaturated aldehydes were identified: (E,E)‐2,4‐ and (E,Z)‐2,4‐nonadienal as well as (E,E)‐2,4‐ and (E,Z)‐2,4‐decadienal.