FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (24): 228-233.doi: 10.7506/spkx1002-6630-20190429-386

• Component Analysis • Previous Articles     Next Articles

A Rapid Method for the Discrimination of Different Varieties of Green Coffee Beans by Headspace-Gas Chromatography-Ion Mobility Spectrometry

DU Ping, CHEN Zhenjia, YANG Fang, LI Xiaolei, YANG Jun, LIU Chunxia, LIANG Jingsi, REN Fang   

  1. (1. Analytic and Testing Research Center of Yunnan, Research Center for Analysis and Measurement, Kunming University of Science and Technology, Kunming 652094, China; 2. Coffee Engineering Research Center of China, Dehong 678400, China;3. School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan 430205, China;4. Shandong Hanon Scientific Instruments Co. Ltd., Dezhou 251500, China)
  • Online:2019-12-25 Published:2019-12-24

Abstract: The volatile organic compounds (VOCs) of different varieties of green coffee beans from Yunnan province were analyzed nondestructively by headspace-gas chromatography-ion migration spectroscopy (HS-GC-IMS). According to the retention index in GC and the migration time, the VOCs were identified two-dimensionally and differential profiles were created. Principal component analysis (PCA) was performed on the VOCs data. The results showed that HS-GC-IMS could effectively separate the volatile components of green coffee beans, and that the information collection and analysis could be completed within 20 min. A total of 42 volatile substances were identified, mainly including aldehydes, esters, alcohols, ketones, pyrazines, acids and sulfur-containing compounds. PCA analysis of HS-GC-IMS spectra could accurately distinguish different varieties of green coffee beans. This method is rapid, sensitive and nondestructive, and it is of great significance for varietal identification, origin tracing and quality control of green coffee beans.

Key words: green coffee beans, headspace-gas chromatography-ion migration spectroscopy, volatile components, discrimination

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