Analysis of enantiomeric linalool ratio in green and roasted coffee

✍ Scribed by Bernd Bonnländer; Roberto Cappuccio; Furio Suggi Liverani; Peter Winterhalter

• Publisher: John Wiley and Sons
• Year: 2006
• Tongue: English
• Weight: 263 KB
• Volume: 21
• Category: Article
• ISSN: 0882-5734
• DOI: 10.1002/ffj.1633

✦ Synopsis

The enantiomeric distribution of the monoterpene alcohol linalool 3,7-dimethylocta-1,6-dien-3-ol was determined by multi-dimensional gas chromatography (MDGC) and dual-column switching (DCS) GC-MS for the first time in green and roasted coffee, after extraction by simultaneous distillation-extraction (SDE) and stir-bar sorptive extraction (SBSE). The sensory impact of the two enantiomers was evaluated in water and by addition experiments to espresso beverage. Post-harvest treatment of coffee seems to shift the enantiomeric ratio from racemic in washed coffee to an excess of S-(+)-linalool in dry processed coffee.