Mostrar el registro sencillo del ítem
dc.contributor.author
Eggermont, Damien
dc.contributor.author
Spadafora, Natasha Damiana
dc.contributor.author
Aspromonte, Juan
dc.contributor.author
Pellegrino Vidal, Rocio
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Purcaro, Giorgia
dc.date.available
2023-12-28T13:49:34Z
dc.date.issued
2023-07
dc.identifier.citation
Eggermont, Damien; Spadafora, Natasha Damiana; Aspromonte, Juan; Pellegrino Vidal, Rocio; Purcaro, Giorgia; Exploring different high-capacity tools and extraction modes to characterize the aroma of brewed coffee; Springer Heidelberg; Analytical and Bioanalytical Chemistry; 415; 18; 7-2023; 4501-4510
dc.identifier.issn
1618-2642
dc.identifier.uri
http://hdl.handle.net/11336/221793
dc.description.abstract
In the present work, the potential benefit of using multi-cumulative trapping headspace extraction was explored by comparing the results using solid-phase microextraction (SPME) coated with divinylbenzene/carboxen/polydimethylsiloxane and a probe-like tool coated with polydimethylsiloxane. The efficiency of a single 30-min extraction, already explored in previous work, was compared with that of multiple shorter extractions. We evaluated three different conditions, i.e., three repeated extractions for 10 min each from different sample vials (for both the probe-like tool and SPME) or from the same vial (for SPME) containing brewed coffee. The entire study was performed using comprehensive two-dimensional gas chromatography coupled with mass spectrometry. The two-dimensional plots were aligned and integrated using a tile-sum approach before any statistical analysis. A detailed comparison of all the tested conditions was performed on a set of 25 targeted compounds. Although a single 30-min extraction using the probe-like tool provided a significantly higher compound intensity than SPME single extraction, the use of multiple shorter extractions with SPME showed similar results. However, multiple extractions with the probe-like tool showed a greater increase in the number of extracted compounds. Furthermore, an untargeted cross-sample comparison was performed to evaluate the ability of the two tested tools and the different extraction procedures in differentiating between espresso-brewed coffee samples obtained from capsules made of different packaging materials (i.e., compostable capsules, aluminum capsules, aluminum multilayer pack). The highest explained variance was obtained using the probe-like tool and multiple extractions (91.6% compared to 83.9% of the single extraction); nevertheless, SPME multiple extractions showed similar results with 88.3% of variance explained.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer Heidelberg
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
COFFEE
dc.subject
HIGH CAPACITY (HC)
dc.subject
HISORB
dc.subject
MULTI-CUMULATIVE TRAPPING (MCT)
dc.subject
MULTIDIMENSIONAL COMPREHENSIVE GAS CHROMATOGRAPHY (GC × GC)
dc.subject
SOLID-PHASE MICROEXTRACTION (SPME)
dc.subject.classification
Química Analítica
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
Ciencias Químicas
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.title
Exploring different high-capacity tools and extraction modes to characterize the aroma of brewed coffee
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-12-27T17:47:04Z
dc.journal.volume
415
dc.journal.number
18
dc.journal.pagination
4501-4510
dc.journal.pais
Alemania
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.journal.ciudad
Heidelberg
dc.description.fil
Fil: Eggermont, Damien. Université de Liège; Bélgica
dc.description.fil
Fil: Spadafora, Natasha Damiana. Università di Ferrara; Italia
dc.description.fil
Fil: Aspromonte, Juan. Universidad Nacional de la Plata. Facultad de Cs.exactas. Laboratorio de Investigacion y Desarrollo de Metodos Analiticos. - Comision de Investigaciones Cientificas de la Provincia de Buenos Aires. Laboratorio de Investigacion y Desarrollo de Metodos Analiticos.; Argentina
dc.description.fil
Fil: Pellegrino Vidal, Rocio. Universidad Nacional de la Plata. Facultad de Cs.exactas. Laboratorio de Investigacion y Desarrollo de Metodos Analiticos. - Comision de Investigaciones Cientificas de la Provincia de Buenos Aires. Laboratorio de Investigacion y Desarrollo de Metodos Analiticos.; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
dc.description.fil
Fil: Purcaro, Giorgia. Université de Liège; Bélgica
dc.journal.title
Analytical and Bioanalytical Chemistry
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1007/s00216-023-04654-2
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s00216-023-04654-2
Archivos asociados