Determination and Comparative Analysis of Volatile Compounds of Coffee Honey Using Different Chromatographic Columns
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Abstract:
To investigate the volatile components of coffee honey and their profiling differences caused by different chromatographic columns, the volatile compounds of 19 batches of coffee honey were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry, and the differences in the detected volatile compounds of coffee honey caused by DB-5MS and DM-Wax chromatographic columns were analyzed. The results showed that a total of 40 volatile compounds were detected in coffee honey, mainly including alcohols, terpenes, aldehydes, ketones, etc. The compounds with higher contents were cis-Linalool-oxide, hotrienol, benzeneacetaldehyde and trans-linalool-oxide. A total of 40 volatile compounds were detected when the DM-Wax column was used, whilst only 30 volatile compounds were detected when the DB-5MS column was used. 16 and 10 alcohols were detected through using the two columns, respectively, and 2 acids were detected only when the DM-Wax column was used. In general, the DM-Wax chromatographic column exhibited a better retention effect on alcohols and acids. The results of this study can provide a reference for the selection of chromatographic columns in the determination of volatile components in coffee honey, while offering technical support for the study of coffee honey’s flavor and quality.
