권도경 (충남대학교 화학과)

권도경 (충남대학교 화학과)

권도경 (충남대학교 화학과)

김정권 (충남대학교 화학과)

In contemporary society, drinking coffee has become a prominent social activity, with people developing more refined tastes in their coffee selections. Volatile compounds are essential to coffee's flavor, especially aromatic compounds, which significantly enhance the wide variety of coffee flavors. Headspace solid-phase microextraction (HS-SPME) and static headspace (SHS) extraction are two widely used techniques for analyzing these volatile compounds in coffee. This study examines and assesses the effectiveness of HS-SPME and SHS methods for extracting and concentrating volatile compounds in coffee. Commercial roasted Robusta coffee beans were heated in 20 mL vials, and the resultant gas phase was either injected directly into a gas chromatography mass spectrometer (GC-MS) or preconcentrated using an SPME fiber before GC-MS injection. Compound identification was carried out using retention index and the NIST Mass Spectral Search 2.3 Program. Using the SHS method, 40 compounds were identified, whereas the HS-SPME method identified 67 compounds, including various pyrazines, furfurals, furans, and phenols.