Analyzing aroma-active compounds of traditional herbal coffee (Mırra) using the headspace-solid phase microextraction method combined with GC–MS/O
Microchemical Journal, cilt.205, 2024 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 205
- Basım Tarihi: 2024
- Doi Numarası: 10.1016/j.microc.2024.111226
- Dergi Adı: Microchemical Journal
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Anahtar Kelimeler: Herbal coffee, Cardamom, M & imath;rra, Volatile compound, HS-SPME, Diabetes
- Sağlık Bilimleri Üniversitesi Adresli: Evet
Özet
Mırra is a widely consumed herbal coffee brew (HCB) in Türkiye and Arabic countries due to its bitter taste and health benefits. In this study, headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry/olfactometry (GC–MS/O) used to analyze the aroma-active compounds of mırra coffee brew. A total of fourteen aroma-active compounds were identified. Among them, α-Terpinyl acetate (TA)(Pleasant), α-Terpinyl formate (Mildly herbaceous, spicy), furfuryl alcohol (Caramellic, smoky, and burned sugar), and 1,8-cineole (Minty) were the key aroma-active compounds. Furthermore, chlorogenic acids (CGA), phloridzin dihydrate, catechin hydrate, gallic acid, rutin, and naringenin are the most abundant polyphenols in mırra. Citric, malic, acidic, and succinic acid were determined to be important organic acids in mırra. The limit of detection (LOD) and limit of quantification (LOQ) of organic acids were in the range of 0.03 to 0.63 and 0.09–1.90 µg/mL, respectively. Recovery of the applied method was found between 83.51% and 102.53%.