文献类型： 外文期刊

作者： Chen Min ¹ ; Mai Biyi ¹ ; Lu Jianneng ³ ; Li Yimin ² ; Liu Yijun ¹ ; Cheng Long ⁴ ;

作者机构： 1.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Hainan Key Lab Storage & Proc Fruits & Vegetables, 48 Renmindadaonan, Zhanjiang 524001, Peoples R China

2.Minist Agr & Rural Affairs, Key Lab Trop Crop Prod Proc, Zhanjiang 524001, Peoples R China

3.Yunnan Agr Univ, Coll Trop Crops Inst, Kunming 650201, Yunnan, Peoples R China

4.Zhanjiang Agribusiness Grp, Modern Agr Dev Co Ltd, 35 Renmin Ave Middle, Zhanjiang 524258, Peoples R China

期刊名称：RSC ADVANCES （ 影响因子：4.036； 五年影响因子：3.748 ）

ISSN：

年卷期： 2022 年 12 卷 24 期

页码：

收录情况： SCI

摘要： The effect of storage time on green coffee volatile organic compounds (VOCs) was studied by their separation via head space solid-phase microextraction and identification via gas chromatography-ion mobility spectrometry. In total, 38 kinds of VOCs, mainly composed of alcohols, aldehydes, esters and ketones, were identified. The fingerprint showed that the VOCs produced by green coffee in different years had obvious differences, especially, acrolein, 3-methylbutyl acetate, butanoic acid, heptan-3-ol, and so on, that could be used to predict the storage time. In addition, with the increase of storage time, the contents of butanal, ethanol, dimethyl sulfide, propanal, butan-2-one had no obvious change, and could be considered as typical aroma characteristics of green coffee or special aroma components for variety identification. Meanwhile, principal component analysis (PCA) and "nearest neighbor" fingerprint analysis could also effectively distinguish green coffee with different storage times. Comprehensive analysis showed that GC-IMS technology could provide strong and favorable support for coffee storage.