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Analysis of Coffee Aroma Compounds by Headspace Solid-Phase Microextraction (SPME) GC-MS with the JMS Q1500GC Master-Quad GC-MS System

Introduction

The composition of volatiles from freshly ground roasted coffee is complex, with hundreds of chemical compounds contributing to the aroma.   Headspace solid-phase microextraction was used to sample volatiles from five different coffees for analysis by GC-MS.  Chemometric analysis revealed specific differences between coffees from different origins and different preparations.

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