Frost, Scott C.; Walker, Paige; Orians, Colin M.; Robbat, Albert Jr. published the artcile< The Chemistry of Green and Roasted Coffee by Selectable 1D/2D Gas Chromatography Mass Spectrometry with Spectral Deconvolution>, Reference of 93-60-7, the main research area is roasted coffee spectral deconvolution gas chromatog mass spectrometry; 2D–GC/MS; GC/MS; coffee; coffee quality; deconvolution; green coffee.
Gas chromatog./mass spectrometry (GC/MS) is a long-standing technique for the anal. of volatile organic compounds (VOCs). When coupled with the Ion Analytics software, GC/MS provides unmatched selectivity in the anal. of complex mixtures and it reduces the reliance on high-resolution chromatog. to obtain clean mass spectra. Here, we present an application of spectral deconvolution, with mass spectral subtraction, to identify a wide array of VOCs in green and roasted coffees. Automated sequential, two-dimensional GC-GC/MS of a roasted coffee sample produced the retention index and spectrum of 750 compounds These initial analytes served as targets for subsequent coffee anal. by GC/MS. The workflow resulted in the quantitation of 511 compounds detected in two different green and roasted coffees. Of these, over 100 compounds serve as candidate differentiators of coffee quality, AAA vs. AA, as designated by the Coopedota cooperative in Costa Rica. Of these, 72 compounds survive the roasting process and can be used to discriminate green coffee quality after roasting.
Molecules published new progress about Gas chromatography. 93-60-7 belongs to class pyridine-derivatives, and the molecular formula is C7H7NO2, Reference of 93-60-7.