Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS

Detalhes bibliográficos
Autor(a) principal: Oliveira,Alessandra L. de
Data de Publicação: 2005
Outros Autores: Cruz,Paulo Marcio, Eberlin,Marcos N., Cabral,Fernando A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000400009
Resumo: A preliminary analysis by GC-MS comparing the mass spectrum of the compounds with the Wiley 275 L mass spectral data base was used to identify the fatty acids and mainly, some volatile compounds responsible for the flavor of the roasted coffee oil. The oil was obtained by mechanical expelling of Brazilian beans (Coffea arabica) roasted at 238ºC for 10 minutes. Different sample preparation methodologies such as headspace, adsorbent suction trapping and esterification were used. It was possible to identify pyrazines, pyridines, furan derivatives and other compounds not reported in the literature.
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spelling Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MScoffee oilcoffee flavorfatty acidsGC-MSpressing extractionA preliminary analysis by GC-MS comparing the mass spectrum of the compounds with the Wiley 275 L mass spectral data base was used to identify the fatty acids and mainly, some volatile compounds responsible for the flavor of the roasted coffee oil. The oil was obtained by mechanical expelling of Brazilian beans (Coffea arabica) roasted at 238ºC for 10 minutes. Different sample preparation methodologies such as headspace, adsorbent suction trapping and esterification were used. It was possible to identify pyrazines, pyridines, furan derivatives and other compounds not reported in the literature.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2005-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000400009Food Science and Technology v.25 n.4 2005reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612005000400009info:eu-repo/semantics/openAccessOliveira,Alessandra L. deCruz,Paulo MarcioEberlin,Marcos N.Cabral,Fernando A.eng2006-02-14T00:00:00Zoai:scielo:S0101-20612005000400009Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2006-02-14T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS
title Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS
spellingShingle Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS
Oliveira,Alessandra L. de
coffee oil
coffee flavor
fatty acids
GC-MS
pressing extraction
title_short Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS
title_full Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS
title_fullStr Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS
title_full_unstemmed Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS
title_sort Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS
author Oliveira,Alessandra L. de
author_facet Oliveira,Alessandra L. de
Cruz,Paulo Marcio
Eberlin,Marcos N.
Cabral,Fernando A.
author_role author
author2 Cruz,Paulo Marcio
Eberlin,Marcos N.
Cabral,Fernando A.
author2_role author
author
author
dc.contributor.author.fl_str_mv Oliveira,Alessandra L. de
Cruz,Paulo Marcio
Eberlin,Marcos N.
Cabral,Fernando A.
dc.subject.por.fl_str_mv coffee oil
coffee flavor
fatty acids
GC-MS
pressing extraction
topic coffee oil
coffee flavor
fatty acids
GC-MS
pressing extraction
description A preliminary analysis by GC-MS comparing the mass spectrum of the compounds with the Wiley 275 L mass spectral data base was used to identify the fatty acids and mainly, some volatile compounds responsible for the flavor of the roasted coffee oil. The oil was obtained by mechanical expelling of Brazilian beans (Coffea arabica) roasted at 238ºC for 10 minutes. Different sample preparation methodologies such as headspace, adsorbent suction trapping and esterification were used. It was possible to identify pyrazines, pyridines, furan derivatives and other compounds not reported in the literature.
publishDate 2005
dc.date.none.fl_str_mv 2005-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000400009
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000400009
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612005000400009
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.25 n.4 2005
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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