A METHOD OF COFFEE QUALITY ANALYSIS BY EXTRACTING VOLATILE COMPOUNDS IN COFFEE

摘要

The utility model relates to coffee quality analysis through its volatile compounds, comprised of placing coffee beans in a sealed vial; the vial allowing the insertion of a material suitable for headspace analysis; heating roasted coffee beans inside the vial to produce volatile compounds which will occupy a headspace area in the vial; heating of the roasted coffee beans is done until headspace equilibrium is reached; inserting the material into the vial and within the headspace to extract the volatile compounds; and thermally desorbing the material to release the absorbed volatile compounds into a GCMS machine.