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VNUHCM Journal of

Science and Technology Development

An official journal of Viet Nam National University Ho Chi Minh City, Viet Nam since 1997

ISSN: 1859-0128
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Engineering and Technology - Research article Open Access Logo

Determination of caffeine content and the volatile compound in some products of roasted and instant coffee in Vietnam

Quyen Phuong Nguyen 1, *
Tuyet Thi Ngoc Nguyen 2
Phung Thi Kim Le 1
Quan Thanh Pham 1

  1. Ho Chi Minh city University of Technology, VNU-HCM
  2. Key Laboratory of Chemical Engineering and Petroleum Processing, HCMUT
Correspondence to: Quyen Phuong Nguyen, Ho Chi Minh city University of Technology, VNU-HCM. Email: pvphuc@vnuhcm.edu.vn.
Volume & Issue: Vol. 18 No. 2 (2015) | Page No.: 85-93 | DOI: 10.32508/stdj.v18i2.1062
Published: 2015-06-30

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Copyright © 2015 by the author(s).

Copyright The Author(s) 2023. This article is published with open access by Vietnam National University, Ho Chi Minh city, Vietnam. This article is distributed under the terms of the Creative Commons Attribution License (CC-BY 4.0) which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited. 

Abstract

The aims of this study was to evaluate the quality of coffee in Vietnam market.Two methods Soxhlet and supercritical fluid extraction (SFE) were used to investigate the content of caffeine in 15 coffee samples; in which, 8 sample of roasted coffee and 7 sample of instant coffee. –The content of caffeine in 15 samples was different, and dependent on the object of the manufactures; caffeine is in charge of contribution of bitter and alert for customers. The content of caffeine was about 0.3% - 1.79% for the roasted coffee and 0.32% - 0.88% for the instant coffee. This study was also found out the method to extract the volatile compounds by using SDE and SPME. The major volatile compounds were pyrazine, furan, pyrrole, and pyridine. The number of the volatile compounds was 45 and 49 for SDE and SPME, respectively.

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