Effect of Two Extraction Methods on Aromatic Constituents of Coffee Arabica in Yunnan Province
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Abstract:
The coffee Arabica in Yunnan was extracted by two different methods, ultrasonic extraction with three solvents (hexane, dichloromethane and methanol), and simultaneous distillation extraction (SDE). The aromatic constituents of the extracts were identified by GC-MS. The analytical results showed that 53 compounds were identified by ultrasonic-assisted solvent extraction. The main compounds were esters. The numbers of aroma components were increased along with the increase of the solvent polarity. 88 Compounds were identified by SDE. The main aromatic compounds were 2-furanmethanol (32.780%), furfural (6.37%), 2-furancarboxaldehyde, 5-methyl-furan aldehyde (7.63%), , 2-methyl-pyrazine (4.67%), 2-ethyl-5-methyl-furan (3.64%), 2-ethyl-pyrazine (1.10%), N-methyl-2-pyrrole formaldehyde (1.27%). The results showed an evident difference in aromatic constituents of coffee Arabica by different extraction methods.
