For the first time the volatile fraction of coffee silverskin has been studied focusing on odor-active compounds detected by gas chromatography-olfactometry/flame ionization detector (GC-O/FID) system. Two approaches, namely headspace (HS) analysis by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and odor-active compounds analysis by gas chromatography-olfactometry/flame ionization detector (GC-O/FID), have been employed to fully characterize the aroma profile of this by-product. This work also provided an entire characterization of the bioactive compounds present in coffee silverskin, including alkaloids, chlorogenic acids, phenolic acids, flavonoids, and secoiridoids, by using different extraction procedures and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) system. Coffee silverskin was shown to be a good source of caffeine and chlorogenic acids but also of phenolic acids and flavonoids. In addition, the fatty acid composition of the coffee silverskin was established by GC-FID system. The results from this research could contribute to the development of innovative applications and reuses of coffee silverskin, an interesting resource with a high potential to be tapped by the food and nutraceutical sector, and possibly also in the cosmetics and perfumery.

中文翻译：

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咖啡银皮中气味活性化合物、多酚和脂肪酸的表征

首次对咖啡银皮的挥发性部分进行了研究，重点是通过气相色谱-嗅觉测定法/火焰电离检测器 (GC-O/FID) 系统检测到的气味活性化合物。两种方法，即固相微萃取-气相色谱-质谱 (SPME-GC-MS) 顶空 (HS) 分析和气相色谱-嗅觉/火焰电离检测器 (GC-O/FID) 分析气味活性化合物，已被用来充分表征这种副产品的香气特征。这项工作还通过使用不同的提取程序和高效液相色谱 - 串联质谱 (HPLC-MS/MS) 对咖啡银皮中存在的生物活性化合物进行了完整表征，包括生物碱、绿原酸、酚酸、黄酮类化合物和类环烯醚醚酮） 系统。咖啡银皮被证明是咖啡因和绿原酸以及酚酸和类黄酮的良好来源。此外，咖啡银皮的脂肪酸组成是通过GC-FID系统建立的。这项研究的结果可能有助于咖啡银皮的创新应用和再利用的开发，这是一种有趣的资源，具有很高的潜力被食品和保健品行业利用，也可能在化妆品和香水行业中得到利用。