Analysis of Trace Volatile Compounds in Coffee by Means of Headspace
Concentration Technique and Gas Chromatography Mass Spectrometry

The objective of this study was to develop and standardize an experimental method for the analysis of trace volatile organic compounds in coffee. This new technique involves headspace sampling, heart cutting, collection and concentration of the volatiles on a porous polymer (Tenax-GC), followed by sensory evaluation and two dimensional GC. A 0.2% Carbowax 1500 coated on 80/100 Carbopack C packed column was employed for the initial separation, while a chemically bonded phase fused silica column served as the analytical column. A number of aroma related organic volatile compounds in coffee have been separated and identified in this study.