Mass Spectrometry Based Method Development for Monitoring Degradation of Coffee Beans and Mechanistic Exploration into Methylation Enhancement of Phospholipids Using Diazomethane

It appears your Web browser is not configured to display PDF files. Download adobe Acrobat or click here to download the PDF file.

Click here to download the PDF file.


McFarlan, John Earl




Mass spectrometry is a powerful analytical tool with endless potential for developing new scientific methods and making new discoveries in science. In part I of this work, headspace GCMS was used to monitor and identify volatile chemicals, attributing to the unique flavours in roasted coffee, which diminished as the coffee beans aged. These flavour components were shown to vary in relative abundance randomly over time and the extent to which they varied was seemingly random as well. Though strong conclusions could not be made, comparing the change in peak area over a period of months appears to be an optimistic method to use in order to evaluate the coffee's quality with measurable accuracy. In part II of this work, nanoESI mass spectrometry was used to show mechanistically how diazomethane methylates phospholipids. The methylation of sphingomyelin and phosphatidylethanolamine were shown to undergo complete conversion in different solvent mixtures.


Analytical Chemistry




Carleton University

Thesis Degree Name: 

Master of Science: 

Thesis Degree Level: 


Thesis Degree Discipline: 


Parent Collection: 

Theses and Dissertations

Items in CURVE are protected by copyright, with all rights reserved, unless otherwise indicated. They are made available with permission from the author(s).