Pua, Aileen published the artcileImproved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry, Application In Synthesis of 1468-83-3, the main research area is odorant Arabica coffee GC olfactometry electron ionization qTOF MS; AEDA; Coffee; GC-QTOF; Low energy EI; Volatiles.
Four Arabica coffees (Brazil, Colombia, Ethiopia, and Guatemala) yield highly variant odors, attesting to the complexities of coffee aroma that command advanced anal. tools. In this study, their volatiles were extracted using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). Due to matrix complexity, some trace odorants were detected in SAFE extracts by aroma extract dilution anal. (AEDA) but remained difficult to quantify by gas chromatog.-mass spectrometry (GC-MS). This prompted the application of low energy electron ionization (EI) coupled with GC-quadrupole time-of-flight (GC-QTOF). Optimal low EI GC-QTOF parameters (EI energy: 15 eV, acquisition rate: 3 Hz) were applied to achieve improved mol. ion signal intensity and reproducibility (relative standard deviation < 10%) across five compounds, which resulted in good linearity (R2 ≥ 0.999) and lowered detection levels (e.g. 0.025 ± 0.005 ng/mL for 4-hydroxy-5-methyl-3(2H)-furanone). Therefore, this method potentially improves the measurement of trace odorants in complex matrixes by increasing specificity and sensitivity. Food Chemistry published new progress about Coffea arabica. 1468-83-3 belongs to class benzothiophene, name is 3-Acetylthiophene, and the molecular formula is C6H6OS, Application In Synthesis of 1468-83-3.
Referemce:
Benzothiophene – Wikipedia,
Benzothiophene | C8H6S – PubChem