GC/MS investigations of the constituents in a diethyl ether extract of an acidified roast coffee infusion

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Abstract
A roast coffee infusion (nicaragua arabica) was acidified (pH 1,5) with hydrochloric acid and extracted with diethyl ether in a perforator. After evaporation of the solvent the residue was treated with N‐methyl‐N‐trimethylsilyl trifluoroacetamide and analyzed by glass capillary GC/MS. The main components were identified by their electron impact and isobutane chemical ionization mass spectra. 1,2,4‐trihydroxy benzene, 1‐ethyl‐3, 4‐dihydroxy benzene and 2,3‐dihydroxy toluene were identified as new constituents of roast coffee with possible emetic properties.

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