Preprint Article Version 1 This version is not peer-reviewed

Identification of volatile compounds and selection of discriminant markers for elephant dung coffee using static headspace gas chromatography–mass spectrometry and chemometrics

Version 1 : Received: 17 July 2018 / Approved: 17 July 2018 / Online: 17 July 2018 (15:02:03 CEST)

A peer-reviewed article of this Preprint also exists.

Thammarat, P.; Kulsing, C.; Wongravee, K.; Leepipatpiboon, N.; Nhujak, T. Identification of Volatile Compounds and Selection of Discriminant Markers for Elephant Dung Coffee Using Static Headspace Gas Chromatography—Mass Spectrometry and Chemometrics. Molecules 2018, 23, 1910. Thammarat, P.; Kulsing, C.; Wongravee, K.; Leepipatpiboon, N.; Nhujak, T. Identification of Volatile Compounds and Selection of Discriminant Markers for Elephant Dung Coffee Using Static Headspace Gas Chromatography—Mass Spectrometry and Chemometrics. Molecules 2018, 23, 1910.

Journal reference: Molecules 2018, 23, 1910
DOI: 10.3390/molecules23081910

Abstract

Elephant dung coffee (Black Ivory Coffee) is a special Thai coffee produced from Arabica coffee cherries consumed by Asian elephants and collected from their feces. In this work, elephant dung coffee and controls were analyzed using static headspace gas chromatography hyphenated with mass spectrometry (SHS GC–MS), and chemometric approaches were applied for multivariate analysis and the selection of marker compounds that are characteristic of the coffee. Seventy-eight volatile compounds belonging to 13 chemical classes were tentatively identified, including 6 alcohols, 5 aldehydes, one carboxylic acid, 3 esters, 17 furans, one furanone, 13 ketones, 2 oxazoles, 4 phenolic compounds, 14 pyrazines, one pyridine, 8 pyrroles and 3 sulfur-containing compounds. Moreover, four potential discriminant markers of elephant dung coffee, including 3-methyl-1-butanol, 2-methyl-1-butanol, 2-furfurylfuran and 3-penten-2-one were established. The proposed method may be useful for elephant dung coffee authentication and quality control.

Subject Areas

elephant dung coffee; volatile compound; discriminant marker; SHS GC–MS; chemometrics; coffee authentication

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