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Unraveling the impact of the capsule material on the aroma of brewed coffee by headspace analysis using a HiSorb probe followed by reverse fill/flush flow modulation GC×GC-MS

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Abstract

The present paper discusses the use of a high-concentration-capacity tool, HiSorb, to investigate the impact of capsule material on the aroma profile of espresso-brewed coffee. The specific high-concentration-capacity probe used is characterized by a sorbent volume (63 μL) intermediate between the solid-phase microextraction (SPME) fiber (0.6 μL) and the stir-bar sorptive extraction rod (126 μL). The extraction performance of the HiSorb was compared, in terms of both absolute signal and compound coverage, with both an equivalent sorbent (polydimethylsiloxane) and a divinylbenzene/carboxen/polydimethylsiloxane SPME fiber using both targeted and untargeted approaches. The HiSorb showed superior extraction compared with the SPME fibers. The HiSorb was then optimized in terms of extraction time and temperature and used to investigate the volatile profile of 23 espresso-brewed coffees prepared with capsules made of different materials—aluminum, compostable, and aluminum multilayer pack—prepared using a refillable capsule. Comprehensive two-dimensional gas chromatography equipped with a reverse fill/flush flow modulator and coupled to mass spectrometry was used to obtain a chromatographic fingerprint of the volatile profile of the brewed coffee. The data were aligned and compared using a tile-based approach, and the results were obtained by performing raw data mining within the same software platform. The data mining enabled the extraction of informative features responsible for the differentiation between the different capsule materials, showing a significant depletion in aroma intensity in the compostable capsule.

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Acknowledgements

The authors thank Shimadzu, Markes, SepSolve, and MilliporeSigma for their support. This article is based upon work from the Sample Preparation Study Group and Network, supported by the Division of Analytical Chemistry of the European Chemical Society.

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Authors and Affiliations

  1. Gembloux Agro-Bio Tech, University of Liège, Bât. G1 Chimie des agro-biosystèmes, Passage des Déportés 2, 5030, Gembloux, Belgium

    Damien Eggermont & Giorgia Purcaro

  2. Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, 44121, Ferrara, Italy

    Natasha Damiana Spadafora

  3. Laboratorio de Investigación y Desarrollo de Métodos Analíticos, LIDMA, Facultad de Ciencias Exactas (Universidad Nacional de La Plata, CIC-PBA, CONICET), 1900, La Plata, Argentina

    Juan Aspromonte

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  1. Damien Eggermont
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Correspondence to Giorgia Purcaro.

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Published in the topical collection Comprehensive 2D Chromatography with guest editors Peter Q. Tranchida and Luigi Mondello.

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Eggermont, D., Spadafora, N.D., Aspromonte, J. et al. Unraveling the impact of the capsule material on the aroma of brewed coffee by headspace analysis using a HiSorb probe followed by reverse fill/flush flow modulation GC×GC-MS. Anal Bioanal Chem 415, 2511–2521 (2023). https://doi.org/10.1007/s00216-022-04457-x

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