Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee

Equilibration time and temperature were the factors studied to choose the b est conditions for analyzing volatiles in roasted ground Arabica coffee by a static headspace sampling extraction method. Three temperatures of equili bration were studied: 60, 80, and 90 degreesC. larger quantity of volatile compounds was extracted at 90 degreesC than at 80 or 60 degreesC, although the same qualitative profile was found for each. The extraction of the vola tile compounds was studied at seven different equilibration times: 30, 45, 60, 80, 100, 120, and 150 min. The best time of equilibration for headspace analysis of roasted ground Arabica coffee should be selected depending on the chemical. class or compound studied. One hundred and twenty-two volatil e compounds were identified, including 26 furans, 20 ketones, 20 pyrazines, 9 alcohols, 9 aldehydes, 8 esters, 6 pyrroles, 6 thiophenes, 4 sulfur comp ounds, 3 benzenic compounds, 2 phenolic compounds, 2 pyridines, 2 thiazoles , 1 oxazole, 1 lactone, 1 alkane, 1 alkene, and 1 acid.