Identification of changes in the volatile compounds of robusta coffee beans during drying based on HS-SPME/GC-MS and E-nose analyses with the aid of chemometrics was written by Zhang, Ke;Cheng, Jinhuan;Hong, Qidi;Dong, Wenjiang;Chen, Xiaoai;Wu, Guiping;Zhang, Zhenzhen. And the article was included in LWT–Food Science and Technology in 2022.Related Products of 118-61-6 This article mentions the following:
In this study, headspace solid-phase microextraction/gas chromatog.-mass spectrometry (HS-SPME/GC-MS) and electronic-nose (E-nose) analyses were performed to examine the comprehensive flavor profiles of robusta coffee during heat air drying. A total of 62 volatile compounds were identified by HS-SPME/GC-MS, the level of acids, aldehydes, alcs. and esters decreased during drying process, however, the relative content of hydrocarbons and acids increased. Principal component anal. of the E-nose results clearly differentiated the samples related to drying time, and it was found that samples of initial stages (0 h, 3 h, and 6 h) had strong pos. with different sensors. Partial least squares-discriminant anal. (PLS-DA) indicated that alcs., ketones, and esters were the main contributing compounds to the flavor of coffee beans. The VIP score of PLS-DA larger than one illustrated that T30/1, T70/2, PA/2, and P30/2 were pos. with ketones, sulfur compounds, and esters. These results could provide theor. evidence about the change rule in volatile compounds of coffee beans during drying process, and could be applied to other thermally sensitive tropical agricultural products. In the experiment, the researchers used many compounds, for example, Ethyl 2-hydroxybenzoate (cas: 118-61-6Related Products of 118-61-6).
Ethyl 2-hydroxybenzoate (cas: 118-61-6) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Related Products of 118-61-6
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics