Lisa Nurwidya M. Sakaria, Yeyen Nurhamiyah, Surjani Wonorahardjo
Coffee is one of the most complex drinks because it contains many volatile compounds and non-volatile compounds during the process of making coffee drinks. Coffee contains many chemical compounds which are useful for health. In this study, volatile and non-volatile compounds in coffee analysis were carried out by developing a programmable inlet temperature in GC-MS using various injection temperatures. The research includes grinding and solvent extraction before different temperatures for injection into the chromatography column. The results showed that higher injection temperatures and the higher the roasting temperature, the more complex volatile and non-volatile compounds were detected. From the results of the data obtained, coffee roasting temperature of 230°C with injection temperature of 240OC identified several compounds, such as caffeine (% area: 42.68) and quinic acid (% area: 35.03), which have higher abundance compared to roasted coffee and lower injection temperatures. More investigation would be done to follow the changes in chemical components due to temperature, and the presence of other components would also be acknowledged. © 2024 Author(s).
Department of Chemistry, Faculty of Mathematics and Natural Science, State University of Malang, Jl. Semarang No. 5, East Java, Malang, 65145, Indonesia; Research Center for Biomass and Bioproducts, National Research and Innovation Agency, Jl. Raya Jakarta-Bogor No. KM. 46, Cibinong, West Java, Bogor Regency, 16911, Indonesia
