Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/231538
Title: ADVANCED ANALYTICAL TECHNIQUES FOR UNDERSTANDING COFFEE FLAVOUR
Authors: PUA YI-LIN AILEEN
ORCID iD:   orcid.org/0000-0001-5216-1461
Keywords: coffee, flavour, volatile, analysis, chromatography, spectrometry
Issue Date: 26-May-2022
Citation: PUA YI-LIN AILEEN (2022-05-26). ADVANCED ANALYTICAL TECHNIQUES FOR UNDERSTANDING COFFEE FLAVOUR. ScholarBank@NUS Repository.
Abstract: Appreciation of coffee and cascara has been driven by their complex aroma. This motivates the study of these beverages’ volatile composition, which remains challenging due to their highly diverse chemical composition. In this dissertation, instrumental techniques across the analytical workflow – from sample preparation to compound detection – were investigated and optimised to address major roadblocks for volatile analysis of these matrices. Sample preparation methods were developed for the dual purposes of trace compound enrichment (solid phase extraction) and comprehensive volatile profiling (solid phase microextraction). Additionally, multidimensional gas chromatography separation techniques were explored to resolve matrix complexity and separate chiral compounds. Finally, detection methods were optimised, particularly soft ionisation high resolution mass spectrometry, for the measurement of specific volatile compounds amidst high background effects. This research highlights the potential of combining different methods to improve volatile profiling, and ultimately to achieve a better understanding of coffee and cascara aroma.
URI: https://scholarbank.nus.edu.sg/handle/10635/231538
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