Characterization of roasted coffee and coffee beverages by solid phase microextraction - Gas chromatography and principal component analysis

被引：104
作者：
Bicchi, CP
Panero, OM
Pellegrino, GM
Vanni, AC
机构：
[1] Dipartimento Sci & Tecnol Farmaco, I-10125 Turin, Italy
[2] Lavazza SpA, I-10156 Turin, Italy
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1997年 / 45卷 / 12期
关键词：
roasted coffees; beverages; solid phase microextraction (SPME); GC; principal component analysis (PCA);
D O I：
10.1021/jf9704827
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
A method that differentiates between different roasted coffees and coffee beverages is described. Characterization is achieved by applying principal component analysis (PCA) to the chromatographic results obtained by solid phase microextraction-gas chromatography (SPME-GC), applied to the vapor phase in equilibrium with coffee (HS-SPME), or to coffee extracts (LS-SPME). The capabilities of this method are illustrated by some examples defining the differentiation of coffee samples of different origins or in mixtures of different compositions.
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页码：4680 / 4686
页数：7
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