Bibliographic citations
Figueroa, J., (2013). Extracción de componentes volátiles del café (Coffea arabica L.) tostado de Vilcabamba (Ecuador) para análisis cromatográfico [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/1122
Figueroa, J., Extracción de componentes volátiles del café (Coffea arabica L.) tostado de Vilcabamba (Ecuador) para análisis cromatográfico [Tesis]. PE: Universidad Nacional Agraria La Molina; 2013. https://hdl.handle.net/20.500.12996/1122
@mastersthesis{renati/242616,
title = "Extracción de componentes volátiles del café (Coffea arabica L.) tostado de Vilcabamba (Ecuador) para análisis cromatográfico",
author = "Figueroa Hurtado, Jorge Geovanny",
publisher = "Universidad Nacional Agraria La Molina",
year = "2013"
}
The aim of this study was extract the volatile compounds of roasted and ground coffee (Coffea arabica L. var. Typica) from Vilcabamba (Ecuador) by three methods: solid-phase microextraction (SPME) with four different coating (PDMS, PDMS/DVB, DVB/CAR/PDMS and PA), supercritical fluid extraction with carbon dioxide (SCF) and simultaneous distillation and extraction (SDE). Identification and characterization of volatile compounds were achieved using gas chromatography / mass spectrometry (GC/MS). Analysis of variance and analysis of main components were performed. In the SPME method, the coating material has an effect on the amount and concentration of extracted compounds, the DVB/CAR/PDMS coating provided the most representative aroma extract (44 compounds were identified). In SCF method, more compounds were extracted and identified rather than SPME and SDE; in addition, a higher concentration was achieved. Using the three methods, 123 compounds were extracted. Acetic acid, caffeine, furfuryl alcohol, furfural, 5-methylfurfural, butylated hydroxytoluene and maltol were the compounds with higher concentrations found using SPME and SDE; using SCF, a higher concentration of compounds with high molecular weights (> 194 g/mol) was found. Preferably SPME method with DVB/CAR/PDMS should be used to characterize coffee aroma compounds
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