Analysis of non-volatile compounds present in civet and non-civet coffee beans using principal component analysis method

• Main Authors: Bello, Jaime Lorenzo C., Caasi, Jed Adriel S.
• Format: text
• Language: English
• Published: Animo Repository 2016
• Subjects: Lima bean; Beans
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/8174
• Institution: De La Salle University

Principal component analysis of liquid chromatography-mass spectroscopy runs of acetonitrile extracts of roasted civet and non-Civet coffee beans indicated possible compounds that may be markers that differentiate the two. The compounds that were found have the following m/z data: m10 (225.18 m/z) for civet samples, and M1 (97.03 m/z), M2 (116.97), and M5 (139.01m/z) for non-Civet samples. The coffee beans samples were all acquired from Alfonso, Cavite or natively known as Kape Luwak is known for its distinct taste and aroma. This distinctiveness contributes to its cost. Civet coffee is also noted for its more expensive cost compared to other coffee species sold widely in the market such as Arabica and Robusta. The study aims to analyse the non-volatile compounds present in Civet coffee and non-civet coffee (Robusta) using Principal Component Analysis. It is limited to untargeted analysis of of variance between Civet coffee beans and non-Civet coffee beans. The methodology consists of simple techniques in chemistry laboratory to prepare and analyze the coffee bean samples. The coffee beans were roasted and extracted with acetonitrile. Extracts then diluted are to be analyzed using Liquid Chromatography-Mass Spectrometry then the results are obtained. The results obtained were differentiated by tallying compounds that are specific to Civet and to non-Civet and compounds that are common to both. The results were also analyzed using the Principal Component Analysis method to further isolate the compound specificity though a graph.