Analyzing aroma-active compounds of traditional herbal coffee (Mırra) using the headspace-solid phase microextraction method combined with GC-MS/O
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Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
M & imath;rra is a widely consumed herbal coffee brew (HCB) in T & uuml;rkiye and Arabic countries due to its bitter taste and health benefits. In this study, headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry/olfactometry (GC-MS/O) used to analyze the aroma-active compounds of m & imath;rra coffee brew. A total of fourteen aroma-active compounds were identified. Among them, alpha-Terpinyl acetate (TA)(Pleasant), alpha-Terpinyl formate (Mildly herbaceous, spicy), furfuryl alcohol (Caramellic, smoky, and burned sugar), and 1,8-cineole (Minty) were the key aroma-active compounds. Furthermore, chlorogenic acids (CGA), phloridzin dihydrate, catechin hydrate, gallic acid, rutin, and naringenin are the most abundant polyphenols in m & imath;rra. Citric, malic, acidic, and succinic acid were determined to be important organic acids in m & imath;rra. The limit of detection (LOD) and limit of quantification (LOQ) of organic acids were in the range of 0.03 to 0.63 and 0.09-1.90 mu g/mL, respectively. Recovery of the applied method was found between 83.51% and 102.53%.
Açıklama
Anahtar Kelimeler
Herbal coffee, Cardamom, M & imath;rra, Volatile compound, HS-SPME, Diabetes
Kaynak
Microchemical Journal
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
205
