Characterization of aroma compounds present in an industrial recovery concentrate of coffee flavour

Zapata, Julián; Londoño, Viviana; Naranjo, Mauricio; Osório, Jorge; López, Carlos Mario Jaramillo; Quintero, Mónica

doi:10.1080/19476337.2017.1406995

Cited by 34 publications

(23 citation statements)

References 11 publications

(12 reference statements)

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“…In addition, studies have proposed five different mechanisms for the formation of furans, namely: 1 The pyrroles and furanones are generated from sugar fragmentation of deoxyosones followed by reductions [23]. Pyrroles and furanones are classes of aroma-active compounds that have been reported extensively in coffee [24] but only few numbers of these compounds have been reported in potatoes. For instance, Oruma-Concha et al [18] identified 2-methyl-1H-pyrrole and 2-methyl-3(2H)furanone in baked potato.…”

Section: Resultsmentioning

confidence: 99%

Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)

Lasekan

Teoh

2019

Preprint

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Background The aroma chemistry and the contribution of the aroma compounds to the anti-oxidative properties of roasted yam have yet to be characterized. The growing popularity of roasted yam in regions where they are being consumed calls for a concerted effort to elucidate their aroma chemistry as well as their anti-oxidative properties. Results The aroma compounds in roasted white yam (Dioscorea rotundata) were isolated and identified using static headspace-gas chromatography-mass spectrometry (SH-GC-MS) and gas chromatography-olfactometry (GC-O). In addition, the anti-oxidative activities of the most abundant volatile heterocyclic compounds (2 pyrroles, 4 furans and 3 pyrazines) were evaluated on their inhibitory effect towards the oxidation of hexanal for a period of 30 days. Twenty-nine aroma-active compounds with a flavour dilution (FD) factor range of 2-256 and an array of odor notes were obtained. Among them, the highest odor activities (FD ≥ 128) factors were determined for 2-acetyl furan and 2-acetylpyrrole. Other compounds with significant FD factors ≥ 32 were; 2-methylpyrazine, ethyl furfural, and 5-hydroxy methyl furfural. Conclusion Results of the anti-oxidative activity showed that the pyrroles exhibited the greatest antioxidant activity among all the tested heterocyclic compounds. This was followed by the furans and the pyrazines which had the least antioxidant activity.

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Section: Resultsmentioning

confidence: 99%

Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)

Lasekan

Teoh

2019

Preprint

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“…The main advantages of this method are simplicity and repeatability, and the sensitivity between the assessors can also be evaluated (Brattoli et al, 2013). However, this method is not based on real intensity (Van Ruth, 2001) and correlation between (Zapata et al, 2018) 2 Cereal coffee brew AEDA 30 aroma active compounds characterized (Majcher et al, 2013) 3 Roasted Brazilian Arabica coffee AEDA 34 aroma active compounds characterized (Miyazato, Nakamura, Hashimoto, & Hayashi, 2013) 4 Coffee brew CHARM 18 aroma active compounds characterized (Deibler, Acree, & Lavin, 1998) 5 Black currant (Ribes nigrum L.) SNIF 59 aroma active compounds characterized (Varming, Petersen, & Poll, 2004) 6 Cashew apple (Anacardium occidentale L.) juice OSME 53 aroma active compounds characterized (Garruti, Franco, & da Silva, 2003) Abbreviations: MF, modified frequency; AEDA, aroma extract dilution analysis; CHARM, combined hedonic aroma response method; SNIF, surface of nasal impact frequency; OSME, the Greek word for odor.…”

Section: Detection Frequency Methodsmentioning

confidence: 99%

“…Aroma and taste are prominent coffee quality attributes with respect to consumer acceptance (Bhumiratana, Adhikari, & Chambers, 2011;Sunarharum, Williams, & Smyth, 2014). As such, considerable investigation of coffee chemistry has been performed to identify important flavor compounds, whereas extensive sensory studies have been carried out to understand sensory attributes that drive consumer liking (Bressanello, Liberto, & Cordero, 2017;Caporaso, Whitworth, Cui, & Fisk, 2018;Chambers, Sanchez, & Phan, 2016;Dryahina, Smith, & Španěl, 2018;Jervis, Lopetcharat, & Drake, 2012;Palczak, Blumenthal, Rogeaux, & Delarue, 2019;Stokes, O'Sullivan, & Kerry, 2017;Toledo, Hantao, & Ho, 2014;Varela, Beltrán, & Fiszman, 2014;Zapata, Londoño, & Naranjo, 2018). Demand for high-quality and specialty coffee is increasing (Bhumiratana et al, 2011;Dong, Hu, & Chu, 2017), therefore it is important to understand key coffee quality attributes.…”

Section: Introductionmentioning

confidence: 99%

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Mahmud

Shellie

Keast

2020

Comp Rev Food Sci Food Safe

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Sensory analysis is a key method to assess flavor quality and to characterize consumer preference and acceptance, whereas instrumental analysis helps to identify flavor compounds. The combination of sensory analysis and instrumental analysis provides a platform for revealing key flavor compounds associated with consumer liking. This review discusses sensory evaluation, aroma analysis, and separation techniques using coffee as a central theme where possible to explore the aforementioned techniques. Emerging statistical methodologies are discussed along with their role in tying together discrete studies to reveal important flavor compounds that are either positively or negatively associated with consumer liking. Coffee is very widely studied, a fact that may be partially ascribed to its immense popularity in modern society. To this end, more than 100 sensory lexicons have been developed and implemented to describe specific coffee characteristics and around 1,000 volatile compounds have been identified in coffee. As a remarkably complex sample coffee has provided substantial impetus for adoption of new analytical approaches such as multidimensional separation technologies. This review describes common and emerging analytical techniques that have been employed for coffee analysis, with a particular emphasis placed on those associated with determination of volatile compounds. A comprehensive list of volatile compounds reported in coffee from 1959–2014 is included herein.

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“…These compounds are formed from the degradation of amino acids when the process of roasting [32]. This pyrrole class compound contributes to the aroma of nutty, sweet and burnt [34].…”

Section: Volatile Compound Robusta Coffeementioning

confidence: 99%

Fermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffee

Afriliana¹,

Harada²,

Khotijah³

et al. 2018

Proceedings of the International Conference on Food, Agriculture and Natural Resources (FANRes 2018)

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Coffee beans produced by Indonesian farmers are known as "asalan" (unfermented) coffee and has a bad taste. The aims of this research to increase quality of Robusta coffee bean with fermentation using kefir starter. It is one of processing methods of coffee by soaking the coffee beans and then adding starter kefir 1 : 2 : 3% and lactose 1 : 3%. Fermentation time is 12 hours with temperature 28 0 C. Based on data of total calculation of Lactic Acid Bacteria (LAB), it was known that all coffee samples had increased. Scores of pH coffee beans were 5.7; 5.6; 5.5; 5.4. The final scores of cuptest of coffee were respectively 81.08; 81.83; 77.33; 78; 80.25; 80.50; 78.33; 79.67. Total flavor components of Robusta coffee were 73 components for control/unfermented, A1B2 sample of 82 components, and A2B1 sample of 66 components. Fermentation process of Robusta coffee beans with kefir and lactose has a real effect on the quality of coffee produced. There were 4 coffee samples which received specialty coffee, sample A1B1 with score of 81.08, sample A1B2 with score of 81.83, sample A3B1 with score of 80.25, and sample A3B2 with score of 80.50.

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Characterization of aroma compounds present in an industrial recovery concentrate of coffee flavour

Cited by 34 publications

References 11 publications

Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)

Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Fermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffee

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