Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.talanta.2013.04.034
Title: Pressurised liquid extraction of volatile compounds in coffee bean
Authors: Cheong, M.-W.
Tan, A.A.-A.
Liu, S.-Q. 
Curran, P.
Yu, B.
Keywords: Coffee
Descriptive sensory analysis
Pressurised liquid extraction
Response surface methodology
Volatile
Issue Date: 2013
Source: Cheong, M.-W., Tan, A.A.-A., Liu, S.-Q., Curran, P., Yu, B. (2013). Pressurised liquid extraction of volatile compounds in coffee bean. Talanta 115 : 300-307. ScholarBank@NUS Repository. https://doi.org/10.1016/j.talanta.2013.04.034
Abstract: In this work, we reported a novel application of pressurised liquid extraction (PLE) on coffee bean. The condition of PLE was carefully optimised with the aid of response surface methodology (RSM) including adjustment of experimental parameters (solvent type and sample to hydromatrix ratio) and other operating parameters (i.e. temperature (50-100 C), pressure (1000-2000 psi) and static extraction time (5-15 min)). The coffee extracts obtained under three different extraction conditions were evaluated through descriptive sensory analysis. Then, the results showed that those targeted compounds obtained from PLE were nearly three times higher (1473 ppm) than conventional solvent extraction (571 ppm). Thus, PLE demonstrated the feasibility of producing a series of coffee extracts under controllable extraction conditions in correlation with desirable sensory attributes. This approach has not previously reported to characterise the aroma of coffee bean. © 2013 Elsevier B.V.
Source Title: Talanta
URI: http://scholarbank.nus.edu.sg/handle/10635/76815
ISSN: 00399140
DOI: 10.1016/j.talanta.2013.04.034
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