1P-35 PDF
Aroma analysis of coffee prepared in different extraction methods by SPME/GCxGC-TOFMS
In order to characterize odor differences, coffee prepared in 4 extraction methods were used as model samples. Used extraction methods were Aero-press, French-press, Nil-drip and Paper-drip. Identification of volatile compounds was carried out by SPME/GCxGC-TOFMS analysis. The differences in odor change ware observed by applying multivariate statistical technique by using over 1000 volatile components that were identified by GCMS. Our result indicated this workflow derived characteristic components of each extraction methods.