Detection of coffee flavour ageing by solid-phase microextraction/surface acoustic wave sensor array technique (SPME/SAW). (1st June 2015)

• Record Type: Journal Article
• Authors: Barié, Nicole; Bücking, Mark; Stahl, Ullrich; Rapp, Michael
• Is Part Of: Food chemistry. Volume 176(2015)
• Page Start: 212
• Page End: 218
• Publication Date: 2015-06-01
• Subjects: Coffee ageing -- Flavour -- Sensors -- SAW; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.12.032
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A new and affordable method to measure coffee ageing is presented. This method is compared to traditional analytical techniques. The new method showed a linear dependency between VOC concentration and storage time. The presented SPME/SAW-technique allows detection of coffee ageing. Abstract: The use of polymer coated surface acoustic wave (SAW) sensor arrays is a very promising technique for highly sensitive and selective detection of volatile organic compounds (VOCs). We present new developments to achieve a low cost sensor setup with a sampling method enabling the highly reproducible detection of volatiles even in the ppb range. Since the VOCs of coffee are well known by gas chromatography (GC) research studies, the new sensor array was tested for an easy assessable objective: coffee ageing during storage. As reference method these changes were traced with a standard GC/FID set-up, accompanied by sensory panellists. The evaluation of GC data showed a non-linear characteristic for single compound concentrations as well as for total peak area values, disabling prediction of the coffee age. In contrast, the new SAW sensor array demonstrates a linear dependency, i.e. being capable to show a dependency between volatile concentration and storage time.