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Arabica Coffee Extraction Optimization using HS-SPME/GC-MS - Journal of Science & Applied Chemistry



Arabica coffee is commonly used to improve the taste and aroma of coffee products and Indonesia Java Arabica is well known for its characteristic thin aroma of spices.


For coffee products, the aroma is very important and one of the best sampling methods in extracting and concentrating volatile compounds without using a solvent is with Headspace Solid Phase Micro Extraction (HS-SPME).


The extraction method using the SPME includes compound absorption/adsorption and compound release (desorption) on SPME fiber adsorbents. The adsorption and desorption processes are essential so the length of time for both processes would significantly impact the concentration and number of compounds that will be detected by Gas Chromatography-Mass Spectrometry (GC-MS).



PT MITRA AYU Research and Technology Team has successfully optimized the absorption and desorption time in extracting the volatile compounds from brewed Arabica Coffee using HS-SPME/GC-MS method. The adsorption time was optimized for 20 to 60 minutes with 5 minutes desorption time and the desorption time was optimized from 5 to 45 minutes with a 20 minutes of adsorption time. [1]


From the study, it was found that the optimal adsorption time was 50 minutes. With this method, the 5 compounds with the most significant area were 2-furfural (29%), 2-acetyl furan (3%), 2-furfuryl acetate (6%), 5-methyl furfural (12%), and 2-furfuryl alcohol (14%) [1]. In regards to the most optimal desorption time, it was found to be 5 minutes with 12 compounds detected, such as Furfuryl formate (2%), pyridine (12%), and 2-furfuryl alcohol (14%), and many others [1]


Adsorption and desorption time is crucial in analyzing volatile compounds from coffee using the HS-SPME/GC-MS technique.


Please see journal below for more details on the study:


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