Abstract
Effect of temperature of a headspace trapping apparatus on the aroma components of a coffee brew was investigated. When the coffee brew was incubated at 75°C, and the enviromental temperature of the trapping column was 40°C, the enviromental temperature above a water bath significantly influenced the amounts of the trapped aroma components and internal standard substance (panisaldehyde). Theenviromental temperature had to be kept at 40±0.3°C in order to maintain the variation of internal standard peak area below 5%.
