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Keywords:

  • enantiomeric composition;
  • linalool;
  • coffee;
  • espresso;
  • multi-dimensional gas chromatography (MDGC);
  • dual column switching (DCS);
  • stir-bar sorptive extraction (SBSE)

Abstract

The enantiomeric distribution of the monoterpene alcohol linalool 3,7-dimethylocta-1,6-dien-3-ol was determined by multi-dimensional gas chromatography (MDGC) and dual-column switching (DCS) GC–MS for the first time in green and roasted coffee, after extraction by simultaneous distillation–extraction (SDE) and stir-bar sorptive extraction (SBSE). The sensory impact of the two enantiomers was evaluated in water and by addition experiments to espresso beverage. Post-harvest treatment of coffee seems to shift the enantiomeric ratio from racemic in washed coffee to an excess of S-(+)-linalool in dry processed coffee. Copyright © 2006 John Wiley & Sons, Ltd.