THE DETERMINATION OF THE VOLATILE COMPONENTS OF FOODSTUFFS. III. COFFEE AROMA

Abstract

Mass spectrometric analysis led to the identification of several components of coffee aroma. The volatile compounds from ground roasted coffee are collected by distillation under high vacuum at room temperature into a receiver at liquid nitrogen temperature. Direct fractionation of a ''center cut'' on the mass spectrometer and subsequent analysis has shown the presence of more than twenty compounds. Among the compounds identified are furans, aldehydes, esters, alcohols, nitriles and sulfur compounds. The techniques which were used offer the following advantages: (1) The method of collection by vacuum distillation in a closed system is superior to other methods of collection. (2) A minimum of sample handling reduces greatly any loss of material. (3) Direct analysis on the spectrometer permits a complete qualitative analysis in a rapid, efficient manner and also provides for the extension to quantitative analysis, if desired.

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Document Details

Document Type
Technical Report
Publication Date
Sep 30, 1959
Accession Number
AD0636331

Entities

People

  • Charles Merritt Jr.
  • Donald H. Robertson
  • James H. Sullivan

Organizations

  • United States Army Soldier Systems Center

Tags

DTIC Thesaurus Topics

  • Alcohols
  • Aldehydes
  • Alkenes
  • Analytical Chemistry
  • Carbon Dioxide
  • Chemical Synthesis
  • Chemistry
  • Distillation
  • Food
  • Heterocyclic Compounds
  • Mass Spectra
  • Materials
  • Organic Chemistry
  • Schematic Diagrams
  • Spectrometers
  • Sulfur Compounds
  • Vacuum Distillation

Readers

  • Gender and Food Studies
  • Organic Chemistry
  • Thermal Physics or Thermal Science.