Rojas-Monroy, Gina M. E.

Publication Search Results

Now showing 1 - 1 of 1

Caracterización del aroma del café molido de Puerto Rico mediante la técnica de microextracción en fase sólida (spme) y cromatografía de gas acoplada a espectrometría de masas (gc/ms)
(2005) Rojas-Monroy, Gina M. E.; de Jesús-Echevarría, Maritza; College of Agricultural Sciences; Negrón de Bravo, Edna; Monroig Inglés, Miguel; Department of Food Science and Technology; Muñoz, Miguel A.
The main objective of this research was the identification and semiquantitative determination of the volatile compounds responsible for the aroma of the two principal coffee species and their respective varities grown at three different altitudes in Puerto Rico: Coffea Arabica L. (Borbón, Caturra and Limaní) and Coffea canephora (Robusta). The techniques of Solid Phase Microextration (SPME) coupled to Gas Chromatography and Mass Spectrometry (GC/MS) were utilized in the analyses. The identified compounds found responsible for the aroma of coffee can be grouped in classes likes pyrazines, furanes, ketones, aldehydes, pyrroles, alcohols, thiophenes and others. The furanes and the pyrazinas were the major compounds found in the two species and their respective varieties. The coffee arábigo presented greater quantities of furanes while in the Robusta coffee the pyrazines were predominant. A chromatographic digital impressions was found, which was characteristic of each variety within the studied species.