GC-MS Profiling of Aroma Compounds and Microbial Analysis of Philippine Civet Coffee

  • Paulina Angela A. Almerido Chemistry Department, De La Salle University, Taft Avenue, Manila
  • Denzel Lorenz S. Chanco Chemistry Department, De La Salle University, Taft Avenue, Manila
  • Emmanuel V. Garcia Chemistry Department, De La Salle University, Taft Avenue, Manila

Abstract

Please download the paper to view the abstract.

References

American Society for Microbiology Microbe Library. Laboratory Protocols [Internet]. [Place unknown]: American Society of Microbiology; [cited 18 Jul 2011]. Available from: http://www.microbelibrary.org.

Arya M, Rao LJ. An Impression of Coffee Carbohydrates. Crit Rev Food Sci Nutr. 2007; 47:51-67.

Bureau of Food and Drugs. Philippine National Standard [Internet]. [Place unknown]: [Publisher unknown]; 2007 [cited 10 Jul 2011]. Available from: http://www.bfad.gov.ph/cms/pdf/PNS/Re_PNS-BFAD-17-2007.pdf.

Environmental Protection Agency Test Methods for Solid Waste Hazards. SW-846 [Internet]. [Place unknown]: US Environmental Protection Agency; 1980 [cited 18 Jul 2011]. Available from: http://www.epa.gov/solidwaste/hazard/testmethods/sw846/pdfs/9131.pdf

Flament I. Coffee Flavor Chemistry. New York, USA: John Wiley and Sons; 2002.

Goldman E, Green, LH. Practical Handbook of Microbiology. 2nd ed. CRC Press; 2009.

Heyns K, Stute R, Scharmann H. Massenspecktometrische Untersuchungen. XII. Die Massenspektre von Furanen. Tetrahedron. 1966; 22:2223-2235.

Ledl F, Severin T. Thermische Zersetzung von Cystein und Xylose in Tributyrin. Chem Mikrobiol Technol Lebensm. 1973; 2:155-160.

Merritt C, Bazinet M, Sullivan J, Robertson D. Mass spectrometric determination of the volatile components from ground coffee. J Agric Food Chem. 1963; 11:152-155.

Michigan Department of Environmental Quality Water Division. Environmental Health Fact Sheet: Coliform Bacteria and Drinking Water [Internet]. [Place unknown]: [Publisher unknown]; 2004 Oct [cited 20 Jul 2011]. Available from: http://www.ewashtenaw.org/government/departments/environmental_health/wells_septic/well_septic_pdf/eh_coliformfactsheet.pdf.

Motoda D. Formation of aldehydes from amino acids by polyphenol oxidase. J Ferment Technol. 1979; 57:395-399.

Ryan D, Shellie R, Tranchida P, Casilli A, Mondello L, Marriott P. Analysis of roasted coffee bean volatiles by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. J Chromatogr A. 2004; 1054:57-65

Sheldon SA, Russel GF, Shibamoto T. Photochemical and thermal activation of model Maillard reaction systems. In: Fujimaki M, Namiki M, Kato H, editors. Amino-Carbonyl Reactions in Food and Biological Systems. Proceedings of the 3rd International Symposium on the Maillard Reactions. New York: Elsevier; 1986. p.145-154.

Silwar R, Lullmann C. Investigation of aroma formation in robusta coffee during roasting. Café, Cacao, The. 1993; 37:145-151.

Smith R. The determination of caffeine in coffee and in coffee mixtures. 1st Int Coll Chem Coffee (Paris, 20-22.5.1963). Café, Cacao, The, 1963; 3:223-230.

Published
2015-06-10
How to Cite
Almerido, P. A. A., Chanco, D. L. S., & Garcia, E. V. (2015). GC-MS Profiling of Aroma Compounds and Microbial Analysis of Philippine Civet Coffee. KIMIKA, 26(1), 17-26. https://doi.org/10.26534/kimika.v26i1.17-26
Section
Research Articles