CINXE.COM

<!DOCTYPE html> <html > <head> <meta charset="utf-8"> <meta rel="search" type="application/opensearchdescription+xml" href="/open_search.xml" title="Academia.edu"> <meta content="width=device-width, initial-scale=1" name="viewport"> <meta name="google-site-verification" content="bKJMBZA7E43xhDOopFZkssMMkBRjvYERV-NaN4R6mrs"> <meta name="csrf-param" content="authenticity_token" /> <meta name="csrf-token" content="QCVhv5Jy7rYhEsGx71TWxg6YRraCtImWpTPtngLmv9n+mkxGOB7xPIKqOpLkk3FDuOz8Ld9oL5z2/HSQ9UeSNA==" /> <meta name="citation_title" content="The Chemistry of Green and Roasted Coffee by Selectable 1D/2D Gas Chromatography Mass Spectrometry with Spectral Deconvolution" /> <meta name="citation_journal_title" content="Molecules" /> <meta name="citation_author" content="Albert Robbat" /> <meta name="twitter:card" content="summary" /> <meta name="twitter:url" content="https://www.academia.edu/90409488/The_Chemistry_of_Green_and_Roasted_Coffee_by_Selectable_1D_2D_Gas_Chromatography_Mass_Spectrometry_with_Spectral_Deconvolution" /> <meta name="twitter:title" content="The Chemistry of Green and Roasted Coffee by Selectable 1D/2D Gas Chromatography Mass Spectrometry with Spectral Deconvolution" /> <meta name="twitter:description" content="Gas chromatography/mass spectrometry (GC/MS) is a long-standing technique for the analysis of volatile organic compounds (VOCs). When coupled with the Ion Analytics software, GC/MS provides unmatched selectivity in the analysis of complex mixtures" /> <meta name="twitter:image" content="http://a.academia-assets.com/images/twitter-card.jpeg" /> <meta property="fb:app_id" content="2369844204" /> <meta property="og:type" content="article" /> <meta property="og:url" content="https://www.academia.edu/90409488/The_Chemistry_of_Green_and_Roasted_Coffee_by_Selectable_1D_2D_Gas_Chromatography_Mass_Spectrometry_with_Spectral_Deconvolution" /> <meta property="og:title" content="The Chemistry of Green and Roasted Coffee by Selectable 1D/2D Gas Chromatography Mass Spectrometry with Spectral Deconvolution" /> <meta property="og:image" content="http://a.academia-assets.com/images/open-graph-icons/fb-paper.gif" /> <meta property="og:description" content="Gas chromatography/mass spectrometry (GC/MS) is a long-standing technique for the analysis of volatile organic compounds (VOCs). When coupled with the Ion Analytics software, GC/MS provides unmatched selectivity in the analysis of complex mixtures" /> <meta property="article:author" content="https://tufts.academia.edu/AlbertRobbat" /> <meta name="description" content="Gas chromatography/mass spectrometry (GC/MS) is a long-standing technique for the analysis of volatile organic compounds (VOCs). When coupled with the Ion Analytics software, GC/MS provides unmatched selectivity in the analysis of complex mixtures" /> <title>(PDF) The Chemistry of Green and Roasted Coffee by Selectable 1D/2D Gas Chromatography Mass Spectrometry with Spectral Deconvolution | Albert Robbat - Academia.edu</title> <link rel="canonical" href="https://www.academia.edu/90409488/The_Chemistry_of_Green_and_Roasted_Coffee_by_Selectable_1D_2D_Gas_Chromatography_Mass_Spectrometry_with_Spectral_Deconvolution" /> <script async src="https://www.googletagmanager.com/gtag/js?id=G-5VKX33P2DS"></script> <script> window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'G-5VKX33P2DS', { cookie_domain: 'academia.edu', send_page_view: false, }); gtag('event', 'page_view', { 'controller': "single_work", 'action': "show", 'controller_action': 'single_work#show', 'logged_in': 'false', 'edge': 'unknown', // Send nil if there is no A/B test bucket, in case some records get logged // with missing data - that way we can distinguish between the two cases. // ab_test_bucket should be of the form <ab_test_name>:<bucket> 'ab_test_bucket': null, }) </script> <script> var $controller_name = 'single_work'; var $action_name = "show"; var $rails_env = 'production'; var $app_rev = '49879c2402910372f4abc62630a427bbe033d190'; var $domain = 'academia.edu'; var $app_host = "academia.edu"; var $asset_host = "academia-assets.com"; var $start_time = new Date().getTime(); var $recaptcha_key = "6LdxlRMTAAAAADnu_zyLhLg0YF9uACwz78shpjJB"; var $recaptcha_invisible_key = "6Lf3KHUUAAAAACggoMpmGJdQDtiyrjVlvGJ6BbAj"; var $disableClientRecordHit = false; </script> <script> window.require = { config: function() { return function() {} } } </script> <script> window.Aedu = window.Aedu || {}; window.Aedu.hit_data = null; window.Aedu.serverRenderTime = new Date(1732435758000); window.Aedu.timeDifference = new Date().getTime() - 1732435758000; </script> <script type="application/ld+json">{"@context":"https://schema.org","@type":"ScholarlyArticle","abstract":"Gas chromatography/mass spectrometry (GC/MS) is a long-standing technique for the analysis of volatile organic compounds (VOCs). When coupled with the Ion Analytics software, GC/MS provides unmatched selectivity in the analysis of complex mixtures and it reduces the reliance on high-resolution chromatography to obtain clean mass spectra. Here, we present an application of spectral deconvolution, with mass spectral subtraction, to identify a wide array of VOCs in green and roasted coffees. Automated sequential, two-dimensional GC-GC/MS of a roasted coffee sample produced the retention index and spectrum of 750 compounds. These initial analytes served as targets for subsequent coffee analysis by GC/MS. The workflow resulted in the quantitation of 511 compounds detected in two different green and roasted coffees. Of these, over 100 compounds serve as candidate differentiators of coffee quality, AAA vs. AA, as designated by the Coopedota cooperative in Costa Rica. Of these, 72 compounds...","author":[{"@context":"https://schema.org","@type":"Person","name":"Albert Robbat"}],"contributor":[],"dateCreated":"2022-11-09","dateModified":null,"datePublished":null,"headline":"The Chemistry of Green and Roasted Coffee by Selectable 1D/2D Gas Chromatography Mass Spectrometry with Spectral Deconvolution","inLanguage":"en","keywords":["Chemistry","Organic Chemistry","Chromatography","Mass Spectrometry","Gas Chromatography","Molecules","Gas Chromatography/mass Spectrometry","Roasting"],"locationCreated":null,"publication":"Molecules","publisher":{"@context":"https://schema.org","@type":"Organization","name":"MDPI AG"},"image":null,"thumbnailUrl":null,"url":"https://www.academia.edu/90409488/The_Chemistry_of_Green_and_Roasted_Coffee_by_Selectable_1D_2D_Gas_Chromatography_Mass_Spectrometry_with_Spectral_Deconvolution","sourceOrganization":[{"@context":"https://schema.org","@type":"EducationalOrganization","name":"tufts"}]}</script><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/single_work_page/loswp-352e32ba4e89304dc0b4fa5b3952eef2198174c54cdb79066bc62e91c68a1a91.css" /><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system/body-8d679e925718b5e8e4b18e9a4fab37f7eaa99e43386459376559080ac8f2856a.css" /><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system/button-3cea6e0ad4715ed965c49bfb15dedfc632787b32ff6d8c3a474182b231146ab7.css" /><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system/text_button-73590134e40cdb49f9abdc8e796cc00dc362693f3f0f6137d6cf9bb78c318ce7.css" /><link crossorigin="" href="https://fonts.gstatic.com/" rel="preconnect" /><link href="https://fonts.googleapis.com/css2?family=DM+Sans:ital,opsz,wght@0,9..40,100..1000;1,9..40,100..1000&family=Gupter:wght@400;500;700&family=IBM+Plex+Mono:wght@300;400&family=Material+Symbols+Outlined:opsz,wght,FILL,GRAD@20,400,0,0&display=swap" rel="stylesheet" /><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system/common-10fa40af19d25203774df2d4a03b9b5771b45109c2304968038e88a81d1215c5.css" /> </head> <body> <div id='react-modal'></div> <div class="js-upgrade-ie-banner" style="display: none; text-align: center; padding: 8px 0; background-color: #ebe480;"><p style="color: #000; font-size: 12px; margin: 0 0 4px;">Academia.edu no longer supports Internet Explorer.</p><p style="color: #000; font-size: 12px; margin: 0;">To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to <a href="https://www.academia.edu/upgrade-browser">upgrade your browser</a>.</p></div><script>// Show this banner for all versions of IE if (!!window.MSInputMethodContext || /(MSIE)/.test(navigator.userAgent)) { document.querySelector('.js-upgrade-ie-banner').style.display = 'block'; }</script> <div class="bootstrap login"><div class="modal fade login-modal" id="login-modal"><div class="login-modal-dialog modal-dialog"><div class="modal-content"><div class="modal-header"><button class="close close" data-dismiss="modal" type="button"><span aria-hidden="true">×</span><span class="sr-only">Close</span></button><h4 class="modal-title text-center"><strong>Log In</strong></h4></div><div class="modal-body"><div class="row"><div class="col-xs-10 col-xs-offset-1"><button class="btn btn-fb btn-lg btn-block btn-v-center-content" id="login-facebook-oauth-button"><svg style="float: left; width: 19px; line-height: 1em; margin-right: .3em;" aria-hidden="true" focusable="false" data-prefix="fab" data-icon="facebook-square" class="svg-inline--fa fa-facebook-square fa-w-14" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 448 512"><path fill="currentColor" d="M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z"></path></svg><small><strong>Log in</strong> with <strong>Facebook</strong></small></button><br /><button class="btn btn-google btn-lg btn-block btn-v-center-content" id="login-google-oauth-button"><svg style="float: left; width: 22px; line-height: 1em; margin-right: .3em;" aria-hidden="true" focusable="false" data-prefix="fab" data-icon="google-plus" class="svg-inline--fa fa-google-plus fa-w-16" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 512 512"><path fill="currentColor" d="M256,8C119.1,8,8,119.1,8,256S119.1,504,256,504,504,392.9,504,256,392.9,8,256,8ZM185.3,380a124,124,0,0,1,0-248c31.3,0,60.1,11,83,32.3l-33.6,32.6c-13.2-12.9-31.3-19.1-49.4-19.1-42.9,0-77.2,35.5-77.2,78.1S142.3,334,185.3,334c32.6,0,64.9-19.1,70.1-53.3H185.3V238.1H302.2a109.2,109.2,0,0,1,1.9,20.7c0,70.8-47.5,121.2-118.8,121.2ZM415.5,273.8v35.5H380V273.8H344.5V238.3H380V202.8h35.5v35.5h35.2v35.5Z"></path></svg><small><strong>Log in</strong> with <strong>Google</strong></small></button><br /><style type="text/css">.sign-in-with-apple-button { width: 100%; height: 52px; border-radius: 3px; border: 1px solid black; cursor: pointer; }</style><script src="https://appleid.cdn-apple.com/appleauth/static/jsapi/appleid/1/en_US/appleid.auth.js" type="text/javascript"></script><div class="sign-in-with-apple-button" data-border="false" data-color="white" id="appleid-signin"><span   ="Sign Up with Apple" class="u-fs11"></span></div><script>AppleID.auth.init({ clientId: 'edu.academia.applesignon', scope: 'name email', redirectURI: 'https://www.academia.edu/sessions', state: "8bb41edd5e4f68d20b3dad4b9f92b2592f797824c64aeb4b7d3c8947ade4631f", });</script><script>// Hacky way of checking if on fast loswp if (window.loswp == null) { (function() { const Google = window?.Aedu?.Auth?.OauthButton?.Login?.Google; const Facebook = window?.Aedu?.Auth?.OauthButton?.Login?.Facebook; if (Google) { new Google({ el: '#login-google-oauth-button', rememberMeCheckboxId: 'remember_me', track: null }); } if (Facebook) { new Facebook({ el: '#login-facebook-oauth-button', rememberMeCheckboxId: 'remember_me', track: null }); } })(); }</script></div></div></div><div class="modal-body"><div class="row"><div class="col-xs-10 col-xs-offset-1"><div class="hr-heading login-hr-heading"><span class="hr-heading-text">or</span></div></div></div></div><div class="modal-body"><div class="row"><div class="col-xs-10 col-xs-offset-1"><form class="js-login-form" action="https://www.academia.edu/sessions" accept-charset="UTF-8" method="post"><input name="utf8" type="hidden" value="✓" autocomplete="off" /><input type="hidden" name="authenticity_token" value="Y43QRjdA7kOXacAXvOn+M7p4sPkNC7h6iYNc8f964c7dMv2/nSzxyTTROzS3Llm2DAwKYlDXHnDaTMX/CNvMIw==" autocomplete="off" /><div class="form-group"><label class="control-label" for="login-modal-email-input" style="font-size: 14px;">Email</label><input class="form-control" id="login-modal-email-input" name="login" type="email" /></div><div class="form-group"><label class="control-label" for="login-modal-password-input" style="font-size: 14px;">Password</label><input class="form-control" id="login-modal-password-input" name="password" type="password" /></div><input type="hidden" name="post_login_redirect_url" id="post_login_redirect_url" value="https://www.academia.edu/90409488/The_Chemistry_of_Green_and_Roasted_Coffee_by_Selectable_1D_2D_Gas_Chromatography_Mass_Spectrometry_with_Spectral_Deconvolution" autocomplete="off" /><div class="checkbox"><label><input type="checkbox" name="remember_me" id="remember_me" value="1" checked="checked" /><small style="font-size: 12px; margin-top: 2px; display: inline-block;">Remember me on this computer</small></label></div><br><input type="submit" name="commit" value="Log In" class="btn btn-primary btn-block btn-lg js-login-submit" data-disable-with="Log In" /></br></form><script>typeof window?.Aedu?.recaptchaManagedForm === 'function' && window.Aedu.recaptchaManagedForm( document.querySelector('.js-login-form'), document.querySelector('.js-login-submit') );</script><small style="font-size: 12px;"><br />or <a data-target="#login-modal-reset-password-container" data-toggle="collapse" href="javascript:void(0)">reset password</a></small><div class="collapse" id="login-modal-reset-password-container"><br /><div class="well margin-0x"><form class="js-password-reset-form" action="https://www.academia.edu/reset_password" accept-charset="UTF-8" method="post"><input name="utf8" type="hidden" value="✓" autocomplete="off" /><input type="hidden" name="authenticity_token" value="E1eocZw2dqeXIobfpRE8dwnpRalQ/bswI0rdtYNdTw2t6IWINlppLTSaffyu1pvyv53/Mg0hHTpwhUS7dPxi4A==" autocomplete="off" /><p>Enter the email address you signed up with and we'll email you a reset link.</p><div class="form-group"><input class="form-control" name="email" type="email" /></div><input class="btn btn-primary btn-block g-recaptcha js-password-reset-submit" data-sitekey="6Lf3KHUUAAAAACggoMpmGJdQDtiyrjVlvGJ6BbAj" type="submit" value="Email me a link" /></form></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/collapse-45805421cf446ca5adf7aaa1935b08a3a8d1d9a6cc5d91a62a2a3a00b20b3e6a.js"], function() { // from javascript_helper.rb $("#login-modal-reset-password-container").on("shown.bs.collapse", function() { $(this).find("input[type=email]").focus(); }); }); </script> </div></div></div><div class="modal-footer"><div class="text-center"><small style="font-size: 12px;">Need an account? <a rel="nofollow" href="https://www.academia.edu/signup">Click here to sign up</a></small></div></div></div></div></div></div><script>// If we are on subdomain or non-bootstrapped page, redirect to login page instead of showing modal (function(){ if (typeof $ === 'undefined') return; var host = window.location.hostname; if ((host === $domain || host === "www."+$domain) && (typeof $().modal === 'function')) { $("#nav_log_in").click(function(e) { // Don't follow the link and open the modal e.preventDefault(); $("#login-modal").on('shown.bs.modal', function() { $(this).find("#login-modal-email-input").focus() }).modal('show'); }); } })()</script> <div id="fb-root"></div><script>window.fbAsyncInit = function() { FB.init({ appId: "2369844204", version: "v8.0", status: true, cookie: true, xfbml: true }); // Additional initialization code. if (window.InitFacebook) { // facebook.ts already loaded, set it up. window.InitFacebook(); } else { // Set a flag for facebook.ts to find when it loads. window.academiaAuthReadyFacebook = true; } };</script> <div id="google-root"></div><script>window.loadGoogle = function() { if (window.InitGoogle) { // google.ts already loaded, set it up. window.InitGoogle("331998490334-rsn3chp12mbkiqhl6e7lu2q0mlbu0f1b"); } else { // Set a flag for google.ts to use when it loads. window.GoogleClientID = "331998490334-rsn3chp12mbkiqhl6e7lu2q0mlbu0f1b"; } };</script> <div class="header--container" id="main-header-container"><div class="header--inner-container header--inner-container-ds2"><div class="header-ds2--left-wrapper"><div class="header-ds2--left-wrapper-inner"><a data-main-header-link-target="logo_home" href="https://www.academia.edu/"><img class="hide-on-desktop-redesign" style="height: 24px; width: 24px;" alt="Academia.edu" src="//a.academia-assets.com/images/academia-logo-redesign-2015-A.svg" width="24" height="24" /><img width="145.2" height="18" class="hide-on-mobile-redesign" style="height: 24px;" alt="Academia.edu" src="//a.academia-assets.com/images/academia-logo-redesign-2015.svg" /></a><div class="header--search-container header--search-container-ds2"><form class="js-SiteSearch-form select2-no-default-pills" action="https://www.academia.edu/search" accept-charset="UTF-8" method="get"><input name="utf8" type="hidden" value="✓" autocomplete="off" /><svg style="width: 14px; height: 14px;" aria-hidden="true" focusable="false" data-prefix="fas" data-icon="search" class="header--search-icon svg-inline--fa fa-search fa-w-16" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 512 512"><path fill="currentColor" d="M505 442.7L405.3 343c-4.5-4.5-10.6-7-17-7H372c27.6-35.3 44-79.7 44-128C416 93.1 322.9 0 208 0S0 93.1 0 208s93.1 208 208 208c48.3 0 92.7-16.4 128-44v16.3c0 6.4 2.5 12.5 7 17l99.7 99.7c9.4 9.4 24.6 9.4 33.9 0l28.3-28.3c9.4-9.4 9.4-24.6.1-34zM208 336c-70.7 0-128-57.2-128-128 0-70.7 57.2-128 128-128 70.7 0 128 57.2 128 128 0 70.7-57.2 128-128 128z"></path></svg><input class="header--search-input header--search-input-ds2 js-SiteSearch-form-input" data-main-header-click-target="search_input" name="q" placeholder="Search" type="text" /></form></div></div></div><nav class="header--nav-buttons header--nav-buttons-ds2 js-main-nav"><a class="ds2-5-button ds2-5-button--secondary js-header-login-url header-button-ds2 header-login-ds2 hide-on-mobile-redesign" href="https://www.academia.edu/login" rel="nofollow">Log In</a><a class="ds2-5-button ds2-5-button--secondary header-button-ds2 hide-on-mobile-redesign" href="https://www.academia.edu/signup" rel="nofollow">Sign Up</a><button class="header--hamburger-button header--hamburger-button-ds2 hide-on-desktop-redesign js-header-hamburger-button"><div class="icon-bar"></div><div class="icon-bar" style="margin-top: 4px;"></div><div class="icon-bar" style="margin-top: 4px;"></div></button></nav></div><ul class="header--dropdown-container js-header-dropdown"><li class="header--dropdown-row"><a class="header--dropdown-link" href="https://www.academia.edu/login" rel="nofollow">Log In</a></li><li class="header--dropdown-row"><a class="header--dropdown-link" href="https://www.academia.edu/signup" rel="nofollow">Sign Up</a></li><li class="header--dropdown-row js-header-dropdown-expand-button"><button class="header--dropdown-button">more<svg aria-hidden="true" focusable="false" data-prefix="fas" data-icon="caret-down" class="header--dropdown-button-icon svg-inline--fa fa-caret-down fa-w-10" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 320 512"><path fill="currentColor" d="M31.3 192h257.3c17.8 0 26.7 21.5 14.1 34.1L174.1 354.8c-7.8 7.8-20.5 7.8-28.3 0L17.2 226.1C4.6 213.5 13.5 192 31.3 192z"></path></svg></button></li><li><ul class="header--expanded-dropdown-container"><li class="header--dropdown-row"><a class="header--dropdown-link" href="https://www.academia.edu/about">About</a></li><li class="header--dropdown-row"><a class="header--dropdown-link" href="https://www.academia.edu/press">Press</a></li><li class="header--dropdown-row"><a class="header--dropdown-link" href="https://medium.com/@academia">Blog</a></li><li class="header--dropdown-row"><a class="header--dropdown-link" href="https://www.academia.edu/documents">Papers</a></li><li class="header--dropdown-row"><a class="header--dropdown-link" href="https://www.academia.edu/terms">Terms</a></li><li class="header--dropdown-row"><a class="header--dropdown-link" href="https://www.academia.edu/privacy">Privacy</a></li><li class="header--dropdown-row"><a class="header--dropdown-link" href="https://www.academia.edu/copyright">Copyright</a></li><li class="header--dropdown-row"><a class="header--dropdown-link" href="https://www.academia.edu/hiring"><svg aria-hidden="true" focusable="false" data-prefix="fas" data-icon="briefcase" class="header--dropdown-row-icon svg-inline--fa fa-briefcase fa-w-16" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 512 512"><path fill="currentColor" d="M320 336c0 8.84-7.16 16-16 16h-96c-8.84 0-16-7.16-16-16v-48H0v144c0 25.6 22.4 48 48 48h416c25.6 0 48-22.4 48-48V288H320v48zm144-208h-80V80c0-25.6-22.4-48-48-48H176c-25.6 0-48 22.4-48 48v48H48c-25.6 0-48 22.4-48 48v80h512v-80c0-25.6-22.4-48-48-48zm-144 0H192V96h128v32z"></path></svg>We're Hiring!</a></li><li class="header--dropdown-row"><a class="header--dropdown-link" href="https://support.academia.edu/"><svg aria-hidden="true" focusable="false" data-prefix="fas" data-icon="question-circle" class="header--dropdown-row-icon svg-inline--fa fa-question-circle fa-w-16" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 512 512"><path fill="currentColor" d="M504 256c0 136.997-111.043 248-248 248S8 392.997 8 256C8 119.083 119.043 8 256 8s248 111.083 248 248zM262.655 90c-54.497 0-89.255 22.957-116.549 63.758-3.536 5.286-2.353 12.415 2.715 16.258l34.699 26.31c5.205 3.947 12.621 3.008 16.665-2.122 17.864-22.658 30.113-35.797 57.303-35.797 20.429 0 45.698 13.148 45.698 32.958 0 14.976-12.363 22.667-32.534 33.976C247.128 238.528 216 254.941 216 296v4c0 6.627 5.373 12 12 12h56c6.627 0 12-5.373 12-12v-1.333c0-28.462 83.186-29.647 83.186-106.667 0-58.002-60.165-102-116.531-102zM256 338c-25.365 0-46 20.635-46 46 0 25.364 20.635 46 46 46s46-20.636 46-46c0-25.365-20.635-46-46-46z"></path></svg>Help Center</a></li><li class="header--dropdown-row js-header-dropdown-collapse-button"><button class="header--dropdown-button">less<svg aria-hidden="true" focusable="false" data-prefix="fas" data-icon="caret-up" class="header--dropdown-button-icon svg-inline--fa fa-caret-up fa-w-10" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 320 512"><path fill="currentColor" d="M288.662 352H31.338c-17.818 0-26.741-21.543-14.142-34.142l128.662-128.662c7.81-7.81 20.474-7.81 28.284 0l128.662 128.662c12.6 12.599 3.676 34.142-14.142 34.142z"></path></svg></button></li></ul></li></ul></div> <script src="//a.academia-assets.com/assets/webpack_bundles/fast_loswp-bundle-bf3d831cde46cd0e142f29f81a3fc4ce5ab45a404c10c12a480e83de68aff851.js" defer="defer"></script><script>window.loswp = {}; window.loswp.author = 35681884; window.loswp.bulkDownloadFilterCounts = {}; window.loswp.hasDownloadableAttachment = true; window.loswp.hasViewableAttachments = true; // TODO: just use routes for this window.loswp.loginUrl = "https://www.academia.edu/login?post_login_redirect_url=https%3A%2F%2Fwww.academia.edu%2F90409488%2FThe_Chemistry_of_Green_and_Roasted_Coffee_by_Selectable_1D_2D_Gas_Chromatography_Mass_Spectrometry_with_Spectral_Deconvolution%3Fauto%3Ddownload"; window.loswp.translateUrl = "https://www.academia.edu/login?post_login_redirect_url=https%3A%2F%2Fwww.academia.edu%2F90409488%2FThe_Chemistry_of_Green_and_Roasted_Coffee_by_Selectable_1D_2D_Gas_Chromatography_Mass_Spectrometry_with_Spectral_Deconvolution%3Fshow_translation%3Dtrue"; window.loswp.previewableAttachments = [{"id":93980698,"identifier":"Attachment_93980698","shouldShowBulkDownload":false}]; window.loswp.shouldDetectTimezone = true; window.loswp.shouldShowBulkDownload = true; window.loswp.showSignupCaptcha = false window.loswp.willEdgeCache = false; window.loswp.work = {"work":{"id":90409488,"created_at":"2022-11-09T17:52:15.752-08:00","from_world_paper_id":219830973,"updated_at":"2023-04-22T01:18:02.502-07:00","_data":{"abstract":"Gas chromatography/mass spectrometry (GC/MS) is a long-standing technique for the analysis of volatile organic compounds (VOCs). When coupled with the Ion Analytics software, GC/MS provides unmatched selectivity in the analysis of complex mixtures and it reduces the reliance on high-resolution chromatography to obtain clean mass spectra. Here, we present an application of spectral deconvolution, with mass spectral subtraction, to identify a wide array of VOCs in green and roasted coffees. Automated sequential, two-dimensional GC-GC/MS of a roasted coffee sample produced the retention index and spectrum of 750 compounds. These initial analytes served as targets for subsequent coffee analysis by GC/MS. The workflow resulted in the quantitation of 511 compounds detected in two different green and roasted coffees. Of these, over 100 compounds serve as candidate differentiators of coffee quality, AAA vs. AA, as designated by the Coopedota cooperative in Costa Rica. Of these, 72 compounds...","publisher":"MDPI AG","publication_name":"Molecules"},"document_type":"paper","pre_hit_view_count_baseline":null,"quality":"high","language":"en","title":"The Chemistry of Green and Roasted Coffee by Selectable 1D/2D Gas Chromatography Mass Spectrometry with Spectral Deconvolution","broadcastable":true,"draft":null,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [35681884]; window.loswp.locale = "en"; window.loswp.countryCode = "SG"; window.loswp.cwvAbTestBucket = ""; window.loswp.designVariant = "ds_vanilla"; window.loswp.fullPageMobileSutdModalVariant = "full_page_mobile_sutd_modal"; window.loswp.useOptimizedScribd4genScript = false; window.loswp.appleClientId = 'edu.academia.applesignon';</script><script defer="" src="https://accounts.google.com/gsi/client"></script><div class="ds-loswp-container"><div class="ds-work-card--grid-container"><div class="ds-work-card--container js-loswp-work-card"><div class="ds-work-card--cover"><div class="ds-work-cover--wrapper"><div class="ds-work-cover--container"><button class="ds-work-cover--clickable js-swp-download-button" data-signup-modal="{"location":"swp-splash-paper-cover","attachmentId":93980698,"attachmentType":"pdf"}"><img alt="First page of “The Chemistry of Green and Roasted Coffee by Selectable 1D/2D Gas Chromatography Mass Spectrometry with Spectral Deconvolution”" class="ds-work-cover--cover-thumbnail" src="https://0.academia-photos.com/attachment_thumbnails/93980698/mini_magick20221110-1-5dn7r3.png?1668045845" /><img alt="PDF Icon" class="ds-work-cover--file-icon" src="//a.academia-assets.com/assets/single_work_splash/adobe.icon-574afd46eb6b03a77a153a647fb47e30546f9215c0ee6a25df597a779717f9ef.svg" /><div class="ds-work-cover--hover-container"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span><p>Download Free PDF</p></div><div class="ds-work-cover--ribbon-container">Download Free PDF</div><div class="ds-work-cover--ribbon-triangle"></div></button></div></div></div><div class="ds-work-card--work-information"><h1 class="ds-work-card--work-title">The Chemistry of Green and Roasted Coffee by Selectable 1D/2D Gas Chromatography Mass Spectrometry with Spectral Deconvolution</h1><div class="ds-work-card--work-authors ds-work-card--detail"><a class="ds-work-card--author js-wsj-grid-card-author ds2-5-body-md ds2-5-body-link" data-author-id="35681884" href="https://tufts.academia.edu/AlbertRobbat"><img alt="Profile image of Albert Robbat" class="ds-work-card--author-avatar" src="//a.academia-assets.com/images/s65_no_pic.png" />Albert Robbat</a></div><p class="ds-work-card--detail ds2-5-body-sm">Molecules</p><p class="ds-work-card--work-abstract ds-work-card--detail ds2-5-body-md">Gas chromatography/mass spectrometry (GC/MS) is a long-standing technique for the analysis of volatile organic compounds (VOCs). When coupled with the Ion Analytics software, GC/MS provides unmatched selectivity in the analysis of complex mixtures and it reduces the reliance on high-resolution chromatography to obtain clean mass spectra. Here, we present an application of spectral deconvolution, with mass spectral subtraction, to identify a wide array of VOCs in green and roasted coffees. Automated sequential, two-dimensional GC-GC/MS of a roasted coffee sample produced the retention index and spectrum of 750 compounds. These initial analytes served as targets for subsequent coffee analysis by GC/MS. The workflow resulted in the quantitation of 511 compounds detected in two different green and roasted coffees. Of these, over 100 compounds serve as candidate differentiators of coffee quality, AAA vs. AA, as designated by the Coopedota cooperative in Costa Rica. Of these, 72 compounds...</p><div class="ds-work-card--button-container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--work-card","attachmentId":93980698,"attachmentType":"pdf","workUrl":"https://www.academia.edu/90409488/The_Chemistry_of_Green_and_Roasted_Coffee_by_Selectable_1D_2D_Gas_Chromatography_Mass_Spectrometry_with_Spectral_Deconvolution"}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--work-card","attachmentId":93980698,"attachmentType":"pdf","workUrl":"https://www.academia.edu/90409488/The_Chemistry_of_Green_and_Roasted_Coffee_by_Selectable_1D_2D_Gas_Chromatography_Mass_Spectrometry_with_Spectral_Deconvolution"}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div></div><div data-auto_select="false" data-client_id="331998490334-rsn3chp12mbkiqhl6e7lu2q0mlbu0f1b" data-doc_id="93980698" data-landing_url="https://www.academia.edu/90409488/The_Chemistry_of_Green_and_Roasted_Coffee_by_Selectable_1D_2D_Gas_Chromatography_Mass_Spectrometry_with_Spectral_Deconvolution" data-login_uri="https://www.academia.edu/registrations/google_one_tap" data-moment_callback="onGoogleOneTapEvent" id="g_id_onload"></div><div class="ds-top-related-works--grid-container"><div class="ds-related-content--container ds-top-related-works--container"><h2 class="ds-related-content--heading">Related papers</h2><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="0" data-entity-id="84258665" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/84258665/Analysis_of_roasted_coffee_bean_volatiles_by_using_comprehensive_two_dimensional_gas_chromatography_time_of_flight_mass_spectrometry">Analysis of roasted coffee bean volatiles by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="43693854" href="https://independent.academia.edu/AlessandroCasilli">Alessandro Casilli</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Chromatography A, 2004</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Analysis of roasted coffee bean volatiles by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry","attachmentId":89344023,"attachmentType":"pdf","work_url":"https://www.academia.edu/84258665/Analysis_of_roasted_coffee_bean_volatiles_by_using_comprehensive_two_dimensional_gas_chromatography_time_of_flight_mass_spectrometry","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/84258665/Analysis_of_roasted_coffee_bean_volatiles_by_using_comprehensive_two_dimensional_gas_chromatography_time_of_flight_mass_spectrometry"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="1" data-entity-id="22243794" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/22243794/Reliable_characterization_of_coffee_bean_aroma_profiles_by_automated_headspace_solid_phase_microextraction_gas_chromatography_mass_spectrometry_with_the_support_of_a_dual_filter_mass_spectra_library">Reliable characterization of coffee bean aroma profiles by automated headspace solid phase microextraction-gas chromatography-mass spectrometry with the support of a dual-filter mass spectra library</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="43616243" href="https://unime.academia.edu/LuigiMondello">Luigi Mondello</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Separation Science, 2005</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Reliable characterization of coffee bean aroma profiles by automated headspace solid phase microextraction-gas chromatography-mass spectrometry with the support of a dual-filter mass spectra library","attachmentId":42894930,"attachmentType":"pdf","work_url":"https://www.academia.edu/22243794/Reliable_characterization_of_coffee_bean_aroma_profiles_by_automated_headspace_solid_phase_microextraction_gas_chromatography_mass_spectrometry_with_the_support_of_a_dual_filter_mass_spectra_library","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/22243794/Reliable_characterization_of_coffee_bean_aroma_profiles_by_automated_headspace_solid_phase_microextraction_gas_chromatography_mass_spectrometry_with_the_support_of_a_dual_filter_mass_spectra_library"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="2" data-entity-id="87128278" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/87128278/Improved_detection_of_key_odourants_in_Arabica_coffee_using_gas_chromatography_olfactometry_in_combination_with_low_energy_electron_ionisation_gas_chromatography_quadrupole_time_of_flight_mass_spectrometry">Improved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="229026875" href="https://independent.academia.edu/benjaminLassabliere">benjamin Lassabliere</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food Chemistry, 2019</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Improved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry","attachmentId":91427649,"attachmentType":"pdf","work_url":"https://www.academia.edu/87128278/Improved_detection_of_key_odourants_in_Arabica_coffee_using_gas_chromatography_olfactometry_in_combination_with_low_energy_electron_ionisation_gas_chromatography_quadrupole_time_of_flight_mass_spectrometry","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/87128278/Improved_detection_of_key_odourants_in_Arabica_coffee_using_gas_chromatography_olfactometry_in_combination_with_low_energy_electron_ionisation_gas_chromatography_quadrupole_time_of_flight_mass_spectrometry"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="3" data-entity-id="102468198" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/102468198/Volatile_Compounds_in_Green_and_Roasted_Arabica_Specialty_Coffee_Discrimination_of_Origins_Post_Harvesting_Processes_and_Roasting_Level">Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="119153067" href="https://independent.academia.edu/MilenaLambri">Milena Lambri</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Foods</p><p class="ds-related-work--abstract ds2-5-body-sm">The aroma of coffee is a complex mixture of more than 1000 compounds. The volatile compounds in green and roasted coffee were analyzed to detect several features related to quality, roasting level, origins, and the presence of specific defects. With respect to specialty coffee, the flavor profile and peculiarities of the aforementioned characteristics are even more relevant knowing the expectations of consumers to find, in a cup of coffee, unicity bestowed by its origin and post-harvesting processes. In this work, which dealt with 46 lots of specialty Arabica coffee, we used HS-SPME/GC–MS to detect the volatile compounds in green coffees together with those in the same coffees roasted at three different levels to identify whether differences in headspace composition were ascribable to the origin, the post-harvesting processes, and the roasting profiles. The main results are related to the discriminant power of the volatile compounds in green coffee, which are impacted by the origins...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level","attachmentId":102730621,"attachmentType":"pdf","work_url":"https://www.academia.edu/102468198/Volatile_Compounds_in_Green_and_Roasted_Arabica_Specialty_Coffee_Discrimination_of_Origins_Post_Harvesting_Processes_and_Roasting_Level","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/102468198/Volatile_Compounds_in_Green_and_Roasted_Arabica_Specialty_Coffee_Discrimination_of_Origins_Post_Harvesting_Processes_and_Roasting_Level"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="4" data-entity-id="22243848" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/22243848/Reliable_characterization_of_coffee_bean_aroma_profiles_by_automated_headspace_solid_phase_microextraction_gas_chromatography_mass_spectrometry_with_the_support_of_a_dual_filter_mass">Reliable characterization of coffee bean aroma profiles by automated headspace solid phase microextraction-gas chromatography-mass spectrometry with the support of a dual-filter mass</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="43616243" href="https://unime.academia.edu/LuigiMondello">Luigi Mondello</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2000</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Reliable characterization of coffee bean aroma profiles by automated headspace solid phase microextraction-gas chromatography-mass spectrometry with the support of a dual-filter mass","attachmentId":42894856,"attachmentType":"pdf","work_url":"https://www.academia.edu/22243848/Reliable_characterization_of_coffee_bean_aroma_profiles_by_automated_headspace_solid_phase_microextraction_gas_chromatography_mass_spectrometry_with_the_support_of_a_dual_filter_mass","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/22243848/Reliable_characterization_of_coffee_bean_aroma_profiles_by_automated_headspace_solid_phase_microextraction_gas_chromatography_mass_spectrometry_with_the_support_of_a_dual_filter_mass"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="5" data-entity-id="37315166" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/37315166/Variability_of_single_bean_coffee_volatile_compounds_of_Arabica_and_robusta_roasted_coffees_analysed_by_SPME_GC_MS">Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="4127950" href="https://nottingham.academia.edu/NicolaCaporaso">Nicola Caporaso</a></div><p class="ds-related-work--abstract ds2-5-body-sm">We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting conditions. Twenty-five batches of Arabica and robusta species were sampled from 13 countries, and 10 single coffee beans randomly selected from each batch were individually roasted in a fluidised-bed roaster at 210 °C for 3 min. High variability (CV = 14.0–53.3%) of 50 volatile compounds in roasted coffee was obtained within batches (10 beans per batch). Phenols and heterocyclic nitrogen compounds generally had higher intra-batch variation, while ketones were the most uniform compounds (CV < 20%). The variation between batches was much higher, with the CV ranging from 15.6 to 179.3%. The highest variation was observed for 2,3-butanediol, 3-ethylpyridine and hexanal. It was also possible to build classification models based on geographical origin, obtaining 99.5% and 90.8% accuracy using LDA or MLR classifiers respectively, and classification between Arabica and robusta beans. These results give further insight into natural variation of coffee aroma and could be used to obtain higher quality and more consistent final products. Our results suggest that coffee volatile concentration is also influenced by other factors than simply the roasting degree, especially green coffee composition, which is in turn influenced by the coffee species, geographical origin, ripening stage and pre-and post-harvest processing.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS","attachmentId":57271661,"attachmentType":"pdf","work_url":"https://www.academia.edu/37315166/Variability_of_single_bean_coffee_volatile_compounds_of_Arabica_and_robusta_roasted_coffees_analysed_by_SPME_GC_MS","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/37315166/Variability_of_single_bean_coffee_volatile_compounds_of_Arabica_and_robusta_roasted_coffees_analysed_by_SPME_GC_MS"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="6" data-entity-id="112494113" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/112494113/Analysis_of_volatile_compounds_of_Espresso_coffee_and_powdered_samples_by_HE_SPME_GC_MS">Analysis of volatile compounds of Espresso coffee and powdered samples by HE-SPME-GC/MS</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="121598907" href="https://independent.academia.edu/adrianafarah1">adriana farah</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2010</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Analysis of volatile compounds of Espresso coffee and powdered samples by HE-SPME-GC/MS","attachmentId":109707759,"attachmentType":"pdf","work_url":"https://www.academia.edu/112494113/Analysis_of_volatile_compounds_of_Espresso_coffee_and_powdered_samples_by_HE_SPME_GC_MS","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/112494113/Analysis_of_volatile_compounds_of_Espresso_coffee_and_powdered_samples_by_HE_SPME_GC_MS"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="7" data-entity-id="5294314" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/5294314/Volatile_Organic_Compounds_in_Brewed_Kenyan_Arabica_Coffee_Genotypes_by_Solid_Phase_Extraction_Gas_Chromatography_Mass_Spectrometry">Volatile Organic Compounds in Brewed Kenyan Arabica Coffee Genotypes by Solid Phase Extraction Gas Chromatography Mass Spectrometry</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="2239949" href="https://jkuat.academia.edu/fredrickmunga">fredrick munga</a></div><p class="ds-related-work--abstract ds2-5-body-sm">Besides its stimulatory effect, coffee is appreciated and/or consumed for its pleasing aroma, which is a key quality index. The objective of this study was to characterize the volatile organic compounds in brewed Kenyan Arabica coffee genotypes. Solid phase Extraction (SPE) technique was used for the extraction of the organic compounds in the brewed coffee, while characterization of the compounds was done by gas chromatography mass spectrometry (GC-MS). Various volatile organic compounds were identified and classified into alcohols, aldehydes, carboxylic acids, furans, ketones, pyrazines and pyrroles. Differences were observed in the chromatographic profiles of the eluents from the seven coffee genotypes evaluated. Compounds such as 2, 6-dimethylpyrazine,5-methyl-1H-pyrole-2-carboxyaldehyde,2-furanmethanolacetate, 4-Ethylcatechol, Methoxy-4-vinylphenol, 2,6-Dihydroxyacetophenone and Ionone, were found to be present in all the coffee genotypes. This study demonstrated the presence of appreciable levels of volatile organic compounds in the coffee brew of the genotypes studied with variations in the types and concentrations being observed among the genotypes.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Volatile Organic Compounds in Brewed Kenyan Arabica Coffee Genotypes by Solid Phase Extraction Gas Chromatography Mass Spectrometry","attachmentId":32463915,"attachmentType":"pdf","work_url":"https://www.academia.edu/5294314/Volatile_Organic_Compounds_in_Brewed_Kenyan_Arabica_Coffee_Genotypes_by_Solid_Phase_Extraction_Gas_Chromatography_Mass_Spectrometry","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/5294314/Volatile_Organic_Compounds_in_Brewed_Kenyan_Arabica_Coffee_Genotypes_by_Solid_Phase_Extraction_Gas_Chromatography_Mass_Spectrometry"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="8" data-entity-id="10410560" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/10410560/Insight_into_the_Time_Resolved_Extraction_of_Aroma_Compounds_during_Espresso_Coffee_Preparation_Online_Monitoring_by_PTR_ToF_MS">Insight into the Time-Resolved Extraction of Aroma Compounds during Espresso Coffee Preparation: Online Monitoring by PTR-ToF-MS</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="25586746" href="https://zhaw.academia.edu/ChahanYeretzian">Chahan Yeretzian</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Analytical Chemistry, 2014</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Insight into the Time-Resolved Extraction of Aroma Compounds during Espresso Coffee Preparation: Online Monitoring by PTR-ToF-MS","attachmentId":47400446,"attachmentType":"pdf","work_url":"https://www.academia.edu/10410560/Insight_into_the_Time_Resolved_Extraction_of_Aroma_Compounds_during_Espresso_Coffee_Preparation_Online_Monitoring_by_PTR_ToF_MS","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/10410560/Insight_into_the_Time_Resolved_Extraction_of_Aroma_Compounds_during_Espresso_Coffee_Preparation_Online_Monitoring_by_PTR_ToF_MS"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="9" data-entity-id="22243806" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/22243806/Comprehensive_multidimensional_GC_for_the_characterization_of_roasted_coffee_beans">Comprehensive multidimensional GC for the characterization of roasted coffee beans</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="43616243" href="https://unime.academia.edu/LuigiMondello">Luigi Mondello</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Separation Science, 2004</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Comprehensive multidimensional GC for the characterization of roasted coffee beans","attachmentId":42894936,"attachmentType":"pdf","work_url":"https://www.academia.edu/22243806/Comprehensive_multidimensional_GC_for_the_characterization_of_roasted_coffee_beans","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/22243806/Comprehensive_multidimensional_GC_for_the_characterization_of_roasted_coffee_beans"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div></div></div><div class="ds-sticky-ctas--wrapper js-loswp-sticky-ctas hidden"><div class="ds-sticky-ctas--grid-container"><div class="ds-sticky-ctas--container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--sticky-ctas","attachmentId":93980698,"attachmentType":"pdf","workUrl":null}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--sticky-ctas","attachmentId":93980698,"attachmentType":"pdf","workUrl":null}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div><div class="ds-below-fold--grid-container"><div class="ds-work--container js-loswp-embedded-document"><div class="attachment_preview" data-attachment="Attachment_93980698" style="display: none"><div class="js-scribd-document-container"><div class="scribd--document-loading js-scribd-document-loader" style="display: block;"><img alt="Loading..." src="//a.academia-assets.com/images/loaders/paper-load.gif" /><p>Loading Preview</p></div></div><div style="text-align: center;"><div class="scribd--no-preview-alert js-preview-unavailable"><p>Sorry, preview is currently unavailable. You can download the paper by clicking the button above.</p></div></div></div></div><div class="ds-sidebar--container js-work-sidebar"><div class="ds-related-content--container"><h2 class="ds-related-content--heading">Related papers</h2><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="0" data-entity-id="10410526" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/10410526/Liquid_air_partitioning_of_volatile_compounds_in_coffee_dynamic_measurements_using_proton_transfer_reaction_mass_spectrometry">Liquid–air partitioning of volatile compounds in coffee: dynamic measurements using proton-transfer-reaction mass spectrometry</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="25586746" href="https://zhaw.academia.edu/ChahanYeretzian">Chahan Yeretzian</a></div><p class="ds-related-work--metadata ds2-5-body-xs">International Journal of Mass Spectrometry, 2003</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Liquid–air partitioning of volatile compounds in coffee: dynamic measurements using proton-transfer-reaction mass spectrometry","attachmentId":47400433,"attachmentType":"pdf","work_url":"https://www.academia.edu/10410526/Liquid_air_partitioning_of_volatile_compounds_in_coffee_dynamic_measurements_using_proton_transfer_reaction_mass_spectrometry","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/10410526/Liquid_air_partitioning_of_volatile_compounds_in_coffee_dynamic_measurements_using_proton_transfer_reaction_mass_spectrometry"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="1" data-entity-id="68460227" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/68460227/Mass_spectrometry_screening_of_Arabica_coffee_roasting_A_non_target_and_non_volatile_approach_by_EASI_MS_and_ESI_MS">Mass spectrometry screening of Arabica coffee roasting: A non-target and non-volatile approach by EASI-MS and ESI-MS</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="183434582" href="https://independent.academia.edu/JeaneSantosdaRosa">Jeane Santos da Rosa</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food Research International, 2016</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Mass spectrometry screening of Arabica coffee roasting: A non-target and non-volatile approach by EASI-MS and ESI-MS","attachmentId":78927220,"attachmentType":"pdf","work_url":"https://www.academia.edu/68460227/Mass_spectrometry_screening_of_Arabica_coffee_roasting_A_non_target_and_non_volatile_approach_by_EASI_MS_and_ESI_MS","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/68460227/Mass_spectrometry_screening_of_Arabica_coffee_roasting_A_non_target_and_non_volatile_approach_by_EASI_MS_and_ESI_MS"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="2" data-entity-id="117469580" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/117469580/Extraction_of_Non_Volatile_Chemical_Compounds_in_High_Quality_and_Traditional_Coffee">Extraction of Non-Volatile Chemical Compounds in High-Quality and Traditional Coffee</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="305533214" href="https://independent.academia.edu/GiovannaSp%C3%ADndola">Giovanna Spíndola</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Brazilian Journal of Analytical Chemistry</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Extraction of Non-Volatile Chemical Compounds in High-Quality and Traditional Coffee","attachmentId":113318355,"attachmentType":"pdf","work_url":"https://www.academia.edu/117469580/Extraction_of_Non_Volatile_Chemical_Compounds_in_High_Quality_and_Traditional_Coffee","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/117469580/Extraction_of_Non_Volatile_Chemical_Compounds_in_High_Quality_and_Traditional_Coffee"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="3" data-entity-id="111894362" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/111894362/Discrimination_of_Filter_Coffee_Extraction_Methods_of_a_Medium_Roasted_Specialty_Coffee_Based_on_Volatile_Profiles_and_Sensorial_Traits">Discrimination of Filter Coffee Extraction Methods of a Medium Roasted Specialty Coffee Based on Volatile Profiles and Sensorial Traits</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="161569478" href="https://unicam.academia.edu/LauraAlessandroni">Laura Alessandroni</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Foods</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Discrimination of Filter Coffee Extraction Methods of a Medium Roasted Specialty Coffee Based on Volatile Profiles and Sensorial Traits","attachmentId":109292211,"attachmentType":"pdf","work_url":"https://www.academia.edu/111894362/Discrimination_of_Filter_Coffee_Extraction_Methods_of_a_Medium_Roasted_Specialty_Coffee_Based_on_Volatile_Profiles_and_Sensorial_Traits","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/111894362/Discrimination_of_Filter_Coffee_Extraction_Methods_of_a_Medium_Roasted_Specialty_Coffee_Based_on_Volatile_Profiles_and_Sensorial_Traits"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="4" data-entity-id="64269383" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/64269383/Single_Origin_Coffee_Aroma_From_Optimized_Flavor_Protocols_and_Coffee_Customization_to_Instrumental_Volatile_Characterization_and_Chemometrics">Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="189672586" href="https://independent.academia.edu/MatsakidouAnthia">Anthia Matsakidou</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Molecules</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics","attachmentId":76381348,"attachmentType":"pdf","work_url":"https://www.academia.edu/64269383/Single_Origin_Coffee_Aroma_From_Optimized_Flavor_Protocols_and_Coffee_Customization_to_Instrumental_Volatile_Characterization_and_Chemometrics","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/64269383/Single_Origin_Coffee_Aroma_From_Optimized_Flavor_Protocols_and_Coffee_Customization_to_Instrumental_Volatile_Characterization_and_Chemometrics"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="5" data-entity-id="11867691" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/11867691/Looking_for_Unknown_Molecules_in_Arabica_and_Robusta_Coffee_Brews_by_High_Performance_Liquid_Chromatography_Coupled_to_High_Resolution_Mass_Spectrometry_and_Differentiating_both_Coffee_Species_by_this_Technique">Looking for Unknown Molecules in Arabica and Robusta Coffee Brews by High Performance Liquid Chromatography Coupled to High Resolution Mass Spectrometry and Differentiating both Coffee Species by this Technique</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="8549799" href="https://ufu.academia.edu/FranciscoAquino">Francisco José T Ô R R E S D E Aquino</a></div><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Looking for Unknown Molecules in Arabica and Robusta Coffee Brews by High Performance Liquid Chromatography Coupled to High Resolution Mass Spectrometry and Differentiating both Coffee Species by this Technique","attachmentId":37258119,"attachmentType":"pdf","work_url":"https://www.academia.edu/11867691/Looking_for_Unknown_Molecules_in_Arabica_and_Robusta_Coffee_Brews_by_High_Performance_Liquid_Chromatography_Coupled_to_High_Resolution_Mass_Spectrometry_and_Differentiating_both_Coffee_Species_by_this_Technique","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/11867691/Looking_for_Unknown_Molecules_in_Arabica_and_Robusta_Coffee_Brews_by_High_Performance_Liquid_Chromatography_Coupled_to_High_Resolution_Mass_Spectrometry_and_Differentiating_both_Coffee_Species_by_this_Technique"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="6" data-entity-id="7757810" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/7757810/Optimizing_Headspace_Temperature_and_Time_Sampling_for_Identification_of_Volatile_Compounds_in_Ground_Roasted_Arabica_Coffee">Optimizing Headspace Temperature and Time Sampling for Identification of Volatile Compounds in Ground Roasted Arabica Coffee</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="14247258" href="https://independent.academia.edu/JoseBello2">Jose Bello</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Agricultural and Food Chemistry, 2001</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Optimizing Headspace Temperature and Time Sampling for Identification of Volatile Compounds in Ground Roasted Arabica Coffee","attachmentId":48349927,"attachmentType":"pdf","work_url":"https://www.academia.edu/7757810/Optimizing_Headspace_Temperature_and_Time_Sampling_for_Identification_of_Volatile_Compounds_in_Ground_Roasted_Arabica_Coffee","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/7757810/Optimizing_Headspace_Temperature_and_Time_Sampling_for_Identification_of_Volatile_Compounds_in_Ground_Roasted_Arabica_Coffee"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="7" data-entity-id="75114216" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/75114216/Optimization_of_Adsorption_and_Desorption_Time_in_the_Extraction_of_Volatile_Compounds_in_Brewed_Java_Arabica_Coffee_Using_the_HS_SPME_GC_MS_Technique">Optimization of Adsorption and Desorption Time in the Extraction of Volatile Compounds in Brewed Java Arabica Coffee Using the HS-SPME/GC-MS Technique</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="126092596" href="https://independent.academia.edu/MithaHandojo">Mitha Handojo</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Jurnal Kimia Sains dan Aplikasi</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Optimization of Adsorption and Desorption Time in the Extraction of Volatile Compounds in Brewed Java Arabica Coffee Using the HS-SPME/GC-MS Technique","attachmentId":83014240,"attachmentType":"pdf","work_url":"https://www.academia.edu/75114216/Optimization_of_Adsorption_and_Desorption_Time_in_the_Extraction_of_Volatile_Compounds_in_Brewed_Java_Arabica_Coffee_Using_the_HS_SPME_GC_MS_Technique","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/75114216/Optimization_of_Adsorption_and_Desorption_Time_in_the_Extraction_of_Volatile_Compounds_in_Brewed_Java_Arabica_Coffee_Using_the_HS_SPME_GC_MS_Technique"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="8" data-entity-id="87315069" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/87315069/Characterization_of_Turkish_Style_Boiled_Coffee_Aroma_by_Gas_Chromatography_and_Mass_Spectrometry_and_Descriptive_Analysis_Techniques">Characterization of Turkish-Style Boiled Coffee Aroma by Gas Chromatography and Mass Spectrometry and Descriptive Analysis Techniques</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="105841480" href="https://independent.academia.edu/Ye%C5%9FimElmac%C4%B1">Yeşim Elmacı</a></div><p class="ds-related-work--metadata ds2-5-body-xs">International Journal of Food Properties, 2016</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Characterization of Turkish-Style Boiled Coffee Aroma by Gas Chromatography and Mass Spectrometry and Descriptive Analysis Techniques","attachmentId":91559127,"attachmentType":"pdf","work_url":"https://www.academia.edu/87315069/Characterization_of_Turkish_Style_Boiled_Coffee_Aroma_by_Gas_Chromatography_and_Mass_Spectrometry_and_Descriptive_Analysis_Techniques","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/87315069/Characterization_of_Turkish_Style_Boiled_Coffee_Aroma_by_Gas_Chromatography_and_Mass_Spectrometry_and_Descriptive_Analysis_Techniques"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="9" data-entity-id="75393264" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/75393264/Detection_and_Differentiation_of_Volatile_Compound_Profiles_in_Roasted_Coffee_Arabica_Beans_from_Different_Countries_Using_an_Electronic_Nose_and_GC_MS">Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="154125301" href="https://independent.academia.edu/MaciejCombrzynski">Maciej Combrzynski</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Sensors</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS","attachmentId":83179249,"attachmentType":"pdf","work_url":"https://www.academia.edu/75393264/Detection_and_Differentiation_of_Volatile_Compound_Profiles_in_Roasted_Coffee_Arabica_Beans_from_Different_Countries_Using_an_Electronic_Nose_and_GC_MS","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/75393264/Detection_and_Differentiation_of_Volatile_Compound_Profiles_in_Roasted_Coffee_Arabica_Beans_from_Different_Countries_Using_an_Electronic_Nose_and_GC_MS"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="10" data-entity-id="21933005" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/21933005/Arabica_and_Robusta_Coffees_Identification_of_Major_Polar_Compounds_and_Quantification_of_Blends_by_Direct_Infusion_Electrospray_Ionization_Mass_Spectrometry">Arabica and Robusta Coffees: Identification of Major Polar Compounds and Quantification of Blends by Direct-Infusion Electrospray Ionization–Mass Spectrometry</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="43172968" href="https://independent.academia.edu/AnaHovell">Ana Hovell</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Agricultural and Food Chemistry, 2012</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Arabica and Robusta Coffees: Identification of Major Polar Compounds and Quantification of Blends by Direct-Infusion Electrospray Ionization–Mass Spectrometry","attachmentId":42657918,"attachmentType":"pdf","work_url":"https://www.academia.edu/21933005/Arabica_and_Robusta_Coffees_Identification_of_Major_Polar_Compounds_and_Quantification_of_Blends_by_Direct_Infusion_Electrospray_Ionization_Mass_Spectrometry","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/21933005/Arabica_and_Robusta_Coffees_Identification_of_Major_Polar_Compounds_and_Quantification_of_Blends_by_Direct_Infusion_Electrospray_Ionization_Mass_Spectrometry"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="11" data-entity-id="22905475" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/22905475/Coffee_chemometrics_as_a_new_concept_Untargeted_metabolic_profining_of_coffee">Coffee chemometrics as a new concept: Untargeted metabolic profining of coffee</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="44748545" href="https://independent.academia.edu/CharlesLambot">Charles Lambot</a><span>, </span><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="44597760" href="https://independent.academia.edu/AndreasRytz">Andreas Rytz</a><span>, </span><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="44646733" href="https://independent.academia.edu/ImreBlank">Imre Blank</a></div><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Coffee chemometrics as a new concept: Untargeted metabolic profining of coffee","attachmentId":43446270,"attachmentType":"pdf","work_url":"https://www.academia.edu/22905475/Coffee_chemometrics_as_a_new_concept_Untargeted_metabolic_profining_of_coffee","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/22905475/Coffee_chemometrics_as_a_new_concept_Untargeted_metabolic_profining_of_coffee"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="12" data-entity-id="17188684" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/17188684/Differentiation_of_specialty_coffees_by_proton_transfer_reaction_mass_spectrometry">Differentiation of specialty coffees by proton transfer reaction-mass spectrometry</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="35623825" href="https://fmach.academia.edu/francobiasioli">franco biasioli</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food Research International, 2013</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Differentiation of specialty coffees by proton transfer reaction-mass spectrometry","attachmentId":39381814,"attachmentType":"pdf","work_url":"https://www.academia.edu/17188684/Differentiation_of_specialty_coffees_by_proton_transfer_reaction_mass_spectrometry","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/17188684/Differentiation_of_specialty_coffees_by_proton_transfer_reaction_mass_spectrometry"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="13" data-entity-id="84675480" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/84675480/Characterization_of_Arabica_and_Robusta_Coffees_by_Ion_Mobility_Sum_Spectrum">Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="150235434" href="https://independent.academia.edu/KonieczkaPawe%C5%82">Paweł Konieczka</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Sensors, 2020</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum","attachmentId":89615192,"attachmentType":"pdf","work_url":"https://www.academia.edu/84675480/Characterization_of_Arabica_and_Robusta_Coffees_by_Ion_Mobility_Sum_Spectrum","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/84675480/Characterization_of_Arabica_and_Robusta_Coffees_by_Ion_Mobility_Sum_Spectrum"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="14" data-entity-id="7176384" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/7176384/Green_and_roasted_arabica_coffees_differentiated_by_ripeness_process_and_cup_quality_via_electrospray_ionization_mass_spectrometry_fingerprinting">Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="12417830" href="https://ufrr.academia.edu/ElenildaMoraes">Elenilda Moraes</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of The Brazilian Chemical Society, 2009</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting","attachmentId":48572379,"attachmentType":"pdf","work_url":"https://www.academia.edu/7176384/Green_and_roasted_arabica_coffees_differentiated_by_ripeness_process_and_cup_quality_via_electrospray_ionization_mass_spectrometry_fingerprinting","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/7176384/Green_and_roasted_arabica_coffees_differentiated_by_ripeness_process_and_cup_quality_via_electrospray_ionization_mass_spectrometry_fingerprinting"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="15" data-entity-id="78301671" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/78301671/Analysis_of_coffee_bean_extracts_by_use_of_ultra_performance_liquid_chromatography_coupled_to_quadrupole_time_of_flight_mass_spectrometry">Analysis of coffee bean extracts by use of ultra-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="102825660" href="https://independent.academia.edu/DanielODriscoll1">Daniel O' Driscoll</a></div><p class="ds-related-work--metadata ds2-5-body-xs">MethodsX, 2014</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Analysis of coffee bean extracts by use of ultra-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry","attachmentId":85396679,"attachmentType":"pdf","work_url":"https://www.academia.edu/78301671/Analysis_of_coffee_bean_extracts_by_use_of_ultra_performance_liquid_chromatography_coupled_to_quadrupole_time_of_flight_mass_spectrometry","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/78301671/Analysis_of_coffee_bean_extracts_by_use_of_ultra_performance_liquid_chromatography_coupled_to_quadrupole_time_of_flight_mass_spectrometry"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="16" data-entity-id="10410531" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/10410531/Real_Time_Monitoring_of_4_Vinylguaiacol_Guaiacol_and_Phenol_during_Coffee_Roasting_by_Resonant_Laser_Ionization_Time_of_Flight_Mass_Spectrometry">Real-Time Monitoring of 4-Vinylguaiacol, Guaiacol, and Phenol during Coffee Roasting by Resonant Laser Ionization Time-of-Flight Mass Spectrometry</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="25586746" href="https://zhaw.academia.edu/ChahanYeretzian">Chahan Yeretzian</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Agricultural and Food Chemistry, 2003</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Real-Time Monitoring of 4-Vinylguaiacol, Guaiacol, and Phenol during Coffee Roasting by Resonant Laser Ionization Time-of-Flight Mass Spectrometry","attachmentId":47400403,"attachmentType":"pdf","work_url":"https://www.academia.edu/10410531/Real_Time_Monitoring_of_4_Vinylguaiacol_Guaiacol_and_Phenol_during_Coffee_Roasting_by_Resonant_Laser_Ionization_Time_of_Flight_Mass_Spectrometry","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/10410531/Real_Time_Monitoring_of_4_Vinylguaiacol_Guaiacol_and_Phenol_during_Coffee_Roasting_by_Resonant_Laser_Ionization_Time_of_Flight_Mass_Spectrometry"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div></div><div class="ds-related-content--container"><h2 class="ds-related-content--heading">Related topics</h2><div class="ds-research-interests--pills-container"><a class="js-related-research-interest ds-research-interests--pill" data-entity-id="523" href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a><a class="js-related-research-interest ds-research-interests--pill" data-entity-id="531" href="https://www.academia.edu/Documents/in/Organic_Chemistry">Organic Chemistry</a><a class="js-related-research-interest ds-research-interests--pill" data-entity-id="4656" href="https://www.academia.edu/Documents/in/Chromatography">Chromatography</a><a class="js-related-research-interest ds-research-interests--pill" data-entity-id="5769" href="https://www.academia.edu/Documents/in/Mass_Spectrometry">Mass Spectrometry</a><a class="js-related-research-interest ds-research-interests--pill" data-entity-id="166448" href="https://www.academia.edu/Documents/in/Gas_Chromatography">Gas Chromatography</a><a class="js-related-research-interest ds-research-interests--pill" data-entity-id="328449" href="https://www.academia.edu/Documents/in/Molecules">Molecules</a><a class="js-related-research-interest ds-research-interests--pill" data-entity-id="529560" href="https://www.academia.edu/Documents/in/Gas_Chromatography_mass_Spectrometry">Gas Chromatography/mass Spectrom...</a><a class="js-related-research-interest ds-research-interests--pill" data-entity-id="1686654" href="https://www.academia.edu/Documents/in/Roasting">Roasting</a></div></div></div></div></div><div class="footer--content"><ul class="footer--main-links hide-on-mobile"><li><a href="https://www.academia.edu/about">About</a></li><li><a href="https://www.academia.edu/press">Press</a></li><li><a rel="nofollow" href="https://medium.com/academia">Blog</a></li><li><a href="https://www.academia.edu/documents">Papers</a></li><li><a href="https://www.academia.edu/topics">Topics</a></li><li><a href="https://www.academia.edu/hiring"><svg style="width: 13px; height: 13px; position: relative; bottom: -1px;" aria-hidden="true" focusable="false" data-prefix="fas" data-icon="briefcase" class="svg-inline--fa fa-briefcase fa-w-16" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 512 512"><path fill="currentColor" d="M320 336c0 8.84-7.16 16-16 16h-96c-8.84 0-16-7.16-16-16v-48H0v144c0 25.6 22.4 48 48 48h416c25.6 0 48-22.4 48-48V288H320v48zm144-208h-80V80c0-25.6-22.4-48-48-48H176c-25.6 0-48 22.4-48 48v48H48c-25.6 0-48 22.4-48 48v80h512v-80c0-25.6-22.4-48-48-48zm-144 0H192V96h128v32z"></path></svg> <strong>We're Hiring!</strong></a></li><li><a href="https://support.academia.edu/"><svg style="width: 12px; height: 12px; position: relative; bottom: -1px;" aria-hidden="true" focusable="false" data-prefix="fas" data-icon="question-circle" class="svg-inline--fa fa-question-circle fa-w-16" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 512 512"><path fill="currentColor" d="M504 256c0 136.997-111.043 248-248 248S8 392.997 8 256C8 119.083 119.043 8 256 8s248 111.083 248 248zM262.655 90c-54.497 0-89.255 22.957-116.549 63.758-3.536 5.286-2.353 12.415 2.715 16.258l34.699 26.31c5.205 3.947 12.621 3.008 16.665-2.122 17.864-22.658 30.113-35.797 57.303-35.797 20.429 0 45.698 13.148 45.698 32.958 0 14.976-12.363 22.667-32.534 33.976C247.128 238.528 216 254.941 216 296v4c0 6.627 5.373 12 12 12h56c6.627 0 12-5.373 12-12v-1.333c0-28.462 83.186-29.647 83.186-106.667 0-58.002-60.165-102-116.531-102zM256 338c-25.365 0-46 20.635-46 46 0 25.364 20.635 46 46 46s46-20.636 46-46c0-25.365-20.635-46-46-46z"></path></svg> <strong>Help Center</strong></a></li></ul><ul class="footer--research-interests"><li>Find new research papers in:</li><li><a href="https://www.academia.edu/Documents/in/Physics">Physics</a></li><li><a href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a></li><li><a href="https://www.academia.edu/Documents/in/Biology">Biology</a></li><li><a href="https://www.academia.edu/Documents/in/Health_Sciences">Health Sciences</a></li><li><a href="https://www.academia.edu/Documents/in/Ecology">Ecology</a></li><li><a href="https://www.academia.edu/Documents/in/Earth_Sciences">Earth Sciences</a></li><li><a href="https://www.academia.edu/Documents/in/Cognitive_Science">Cognitive Science</a></li><li><a href="https://www.academia.edu/Documents/in/Mathematics">Mathematics</a></li><li><a href="https://www.academia.edu/Documents/in/Computer_Science">Computer Science</a></li></ul><ul class="footer--legal-links hide-on-mobile"><li><a href="https://www.academia.edu/terms">Terms</a></li><li><a href="https://www.academia.edu/privacy">Privacy</a></li><li><a href="https://www.academia.edu/copyright">Copyright</a></li><li>Academia ©2024</li></ul></div> </body> </html>