Accession Number : AD0636331


Title :   THE DETERMINATION OF THE VOLATILE COMPONENTS OF FOODSTUFFS. III. COFFEE AROMA


Descriptive Note : Research rept.


Corporate Author : ARMY NATICK LABS MA PIONEERING RESEARCH LAB


Personal Author(s) : Sullivan, James H ; Robertson, Donald H ; Merritt, Jr, Charles ,


Full Text : http://www.dtic.mil/get-tr-doc/pdf?AD= AD0636331


Report Date : 30 Sep 1959


Pagination or Media Count : 16


Abstract : Mass spectrometric analysis led to the identification of several components of coffee aroma. The volatile compounds from ground roasted coffee are collected by distillation under high vacuum at room temperature into a receiver at liquid nitrogen temperature. Direct fractionation of a ''center cut'' on the mass spectrometer and subsequent analysis has shown the presence of more than twenty compounds. Among the compounds identified are furans, aldehydes, esters, alcohols, nitriles and sulfur compounds. The techniques which were used offer the following advantages: (1) The method of collection by vacuum distillation in a closed system is superior to other methods of collection. (2) A minimum of sample handling reduces greatly any loss of material. (3) Direct analysis on the spectrometer permits a complete qualitative analysis in a rapid, efficient manner and also provides for the extension to quantitative analysis, if desired.


Descriptors :   *COFFEE , *FOOD , *ODORS , ALCOHOLS , ALDEHYDES , DETERMINATION , DISTILLATION , ESTERS , FURANS , IDENTIFICATION , MASS SPECTROSCOPY , NITRILES , SULFUR COMPOUNDS , VAPORS


Subject Categories : Food, Food Service and Nutrition
      Organic Chemistry


Distribution Statement : APPROVED FOR PUBLIC RELEASE