Abstract
A headspace solid-phase microextraction gas chromatography (GC)-mass spectrometry (MS) method previously optimized for analyses of volatiles in coffee was used for simultaneous quantification of major furanic compounds (2-furfural, furfuryl alcohol, 5-methylfurfural and furfuryl acetate) and furan, in espresso coffee prepared from hermetically closed capsules. High sensitivity was achieved with low limits of detection and limits of quantification. Good linearity was observed with correlation coefficients higher than 0.999. Recovery percentages were 102 % for furan, 99.7 % for 2-furfural, 98.0 % for furfuryl alcohol, 99.8 % for 5-methylfurfural and 99.9 % for furfuryl acetate. The method was applied to the analyses of espresso coffee from hermetically closed capsules. A total of 69 volatiles for Blend Roast and Blend Dark Roast samples, 64 volatiles for Arabica Dark Roast samples, 91 volatiles for Arabica Light Roast samples, 96 volatiles for Caramel coffee, 90 volatiles for Vanilla coffee and 92 volatiles for Almond coffee. In general, furanic compounds were the major chemical family, ketones, aldehydes, acids, pyrazines, pyrroles, alcohols, pyridines, aromatic compounds, hydrocarbons, and ethers were also detected. Total content of these furanic compounds varied from 105 to 199 μg ml−1. The optimized method proved to be a reliable methodology for quantification of major furanic compounds and furan present in different types of espresso coffee. Although relative percentage of peak area is a good method for discriminate volatiles in different coffee brews with closer composition, the quantification of furanic compounds is more accurate for understand the real intake amount.
Similar content being viewed by others
References
Parliament TH and Stahl HD (1995) Chem. Tech. 25, 38
Flament I (2002) Coffee flavor chemistry. Antony Rowe, John Wiley, Great Britain
Petisca C, Pérez-Palacios T , Farah A, Pinho O , Ferreira IMPLVO (2012) Food pioprod. process. In press
López-Galilea I, Fournier N, Cid C, Guichard E (2006) J Agric Food Chem 54:8560
Altaki M, Santos F, Galceran T (2007) J Chromatog A 1146:103
Monien BH, Herrmann K, Florian S, Glatt H (2011) Carcinogenesis 32:1533
Rendic S, Guengerich FP (2012) Chem Res Toxicol 25:1316
European Food Safety Authority (2004) EFSA J 67:1
European Food Safety Authority (2009) EFSA J, ON 752:1
Nomeir AA, Silveira DM, McComish MF, Chadwick M (1992) Drug Met Disp 20:198
Joint FAO/WHO Expert Committee on Food Analysis (JECFA) (2011a) CCCF 9:1
Joint FAO/WHO Expert Committee on Food Analysis (JECFA) (2001) WHO Food Additives Series: 46
Joint FAO/WHO Expert Committee on Food Analysis (JECFA) (2011b) WHO Technical Report Series 959:48
Kuballa T, Stier S, Strichow N (2005) Deuts. Lebensm-Rundschau 101:229
Zoller O, Sager F, Reinhard H (2007) Food Addit Cont 24:91
S. Dutra (2010) Distribuição hoje 24
Altaki M, Santos F, Galceran T (2011) Food Chem 126:1527
FDA (2004) US Food and Drug Administration 69:25911
Ho I-P, Yoo S-J, Tefera S (2005) J AOAC Int 88:574
Korhoňová M, Hron K, Klimčíková D, Müller L, Bednář P, Barták P (2009) Talanta 80:710
La Pera L, Liberatore A, Avellone G, Fanara S, Dugo G, Agozzino P (2009) Food Addit Cont 26:786
Altaki M, Santos F, Galceran T (2009) Talanta 78:1315
López-Darias J, Anderson J, Pino, Afonso A (2011) Anal Bioanal Chem 401:2965
Bicchi C, Ruosi M, Cagliero C, Cordero C, Liberto E, Rubiolo P, Sgorbini B (2011) J Chromatog A 1218:753
Arisseto AP, Vicente E, Ueno MS, Tfouni SAV, Toledo MCF (2011) J Agric Food Chem 59:3118
R.A. Parent, Furfural. In Encyclopedia of toxicology, 2nd ed.; Wexler, P., Eds.; Elsevier, New York, Vol 2, 394 (2005)
Gaspar E, Lopes J (2009) J Chromatogr A 1216:2762
Becalski A, Hayward S, Krakalovich T, Pelletier L, Roscoe V, Vavasour E (2010) Food Addit Cont 27:764
Bianchi F, Careri M, Mangia A, Musci M (2006) J Chromatog A 1102:268–272
Pérez-Palacios MT, Petisca C, Pinho O, Ferreira IMPLVO (2012) World Academy of Science, Engineering and Technology 69:1077
J.N. Miller, J.C. Miller (2005) in: Statistics and chemometrics for analytical chemistry. 5th Ed, Pearson Education Limited, Harlow, England
Mansilha C, Melo A, Rebelo H, Ferreira IMPLVO, Pinho O, Domingues V, Pinho C, Gameiro P (2010) J Chromatogr A 1217:6681
European Food Safety Authority (2011) EFSA Journal 9:2347
Hovell AMC, Pereira EJ, Arruda NP, Rezende CM (2010) Anal Chim Acta 678:160
Acknowledgments
Catarina Petisca wishes to thank FCT the grant SFRH/bd/48745/2008. Trinidad Pérez Palacios acknowledges funds provided by the Junta de Extremadura-Consejeria de Economia, Comercio e Innovación, and the Fondo Social Europeo for her post-doctoral grant. This work has been supported by Projects PTDC/AGR-ALI/101583/2008 and PEst-C/EQB/LA0006/2011.
Conflict of interest
Catarina Petisca declares that she has no conflict of interest. Trinidad Pérez-Palacios declares that she has no conflict of interest. Olívia Pinho declares that she has no conflict of interest. Isabel MPLVO Ferreira declares that she has no conflict of interest. This article does not contain any studies with human or animal subjects.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Petisca, C., Pérez-Palacios, T., Pinho, O. et al. Optimization and Application of a HS-SPME-GC-MS Methodology for Quantification of Furanic Compounds in Espresso Coffee. Food Anal. Methods 7, 81–88 (2014). https://doi.org/10.1007/s12161-013-9601-0
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12161-013-9601-0