Retronasal Aroma Analysis of Canned Coffee
Purpose
The retronasal aroma components present in canned coffee were analyzed using a time-of-flight mass spectrometer as a detector.
Methods
| Ion Source | ChemZo (BioChromato) |
| Mass Spectrometer | compact QTOF (Bruker) |
| Measurement Method | The aromatic components passing through the nasal cavity after swallowing freshly opened canned coffee were introduced into the mass spectrometer via a tube. |
| Data Processing | Aromatic components were extracted from the mass spectra using Spectra Scope and Data Analysis software. |
Results
The extracted ion chromatograms (EIC) of aromatic components detected before swallowing (0–1.0 minutes) and after swallowing (1.0–2.0 minutes) are shown in Fig. 1. Additionally, the mass spectrum after swallowing is presented in Fig. 2. Pyridine and pyrazines, indicators of coffee bean roasting levels, were detected. The gradual attenuation of aromatic components after swallowing was observed in the EIC.
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