Analysis of enantiomeric linalool ratio in green and roasted coffee

被引：45
作者：
Bonnlander, Bernd
Cappuccio, Roberto
Liverani, Furio Suggi
Winterhalter, Peter
机构：
[1] Illycaffe Spa, I-34147 Trieste, Italy
[2] Tech Univ Carolo Wilhelmina Braunschweig, Inst Food Chem, D-38106 Braunschweig, Germany
来源：
FLAVOUR AND FRAGRANCE JOURNAL | 2006年 / 21卷 / 04期
关键词：
enantiomeric composition; linalool; coffee; espresso; multi-dimensional gas chromatography (MDGC); dual column switching (DCS); stir-bar sorptive extraction (SBSE);
D O I：
10.1002/ffj.1633
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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 (c) 2006 John Wiley & Sons, Ltd.
引用
收藏
页码：637 / 641
页数：5
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