Characterization of the volatile organic compounds produced from green coffee in different years by gas chromatography ion mobility spectrometry

Min, Chen; Mai, Biyi; Jianneng, Lu; Li, Yimin; Liu, Yijun; Cheng, Long

doi:10.1039/d2ra01843h

Cited by 8 publications

(8 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…discovered 81 volatile compounds in 31 green Arabica samples from Ethiopia’s Gedeo and Jimma regions . isolated 29 volatile compounds from 40 different coffee samples from Brazil . identified 38 volatile compounds in green coffee samples collected at different harvesting years .…”

Section: Resultsmentioning

confidence: 99%

“…Despite the fact that only a small number of volatile compounds are responsible for the perceived aroma of coffee, more than 350 volatile compounds have been identified in green coffee, and over 1000 in roasted coffee to date. ,, The main reason for the variation in the number and type of volatiles in coffee beans is attributed to differences in coffee genetics, growing environment variables, such as climatic factors, postharvest processing conditions, storage conditions, and roasting and brewing methods. Collectively, these factors contribute to altering the number and type of volatile fractions in the bean. , …”

Section: Resultsmentioning

confidence: 99%

“…Collectively, these factors contribute to altering the number and type of volatile fractions in the bean. 66,71 In addition, the volatile compounds found in our coffee samples are classified as aldehydes (39%), terpenes (26%), alcohols (17.3%), ketones (4.4%), acids (4.4%), esters (4.4%), and thiazole (4.4%) (Figure 7). Similarly, 7 observed a group of alcohols, aldehydes, ketones, esters, hydrocarbons, pyrroles, furans, and other compounds in green Arabica beans.…”

Section: Interpretation and Discussion Of Classificationsmentioning

confidence: 99%

“…65 isolated 29 volatile compounds from 40 different coffee samples from Brazil. 66 identified 38 volatile compounds in green coffee samples collected at different harvesting years. 67 also detected 51 compounds in 46 Arabica green coffee samples from Brazil, Burundi, Colombia, Costa Rica, Democratic Republic of Congo, Dominican Republic, El Salvador, Ethiopia, Guatemala, Haiti, Honduras, India, Indonesia, Kenya, Peru, Republic of Panama, Rwanda, and Uganda.…”

Section: Interpretation and Discussion Of Classificationsmentioning

confidence: 99%

See 3 more Smart Citations

Utilizing HS-SPME-GC-MS for Regional Classification of Ethiopian Green Coffee Beans: An In-Depth Analysis of Volatile Compounds

Urugo,

Tola,

Kebede

et al. 2024

ACS Food Sci. Technol.

View full text Add to dashboard Cite

This study is intended to fingerprint the volatile aroma compounds of green Arabica coffee beans from different regions of Ethiopia by using headspace solid-phase microextraction coupled with gas chromatography and mass spectroscopy (HS-SPME-GC-MS) and a chemometrics approach. Green Arabica coffee samples from various regions of the country were successfully differentiated based on their volatile fractions and agroecological characteristics. A total of 23 volatiles were identified, including aldehydes (39%), terpenes (26%), alcohols (17.3%), ketones (4.4%), acids (4.4%), esters (4.4%), and thiazole (4.4%). Supervised partial least-squares discriminant analysis effectively distinguished the coffees, identifying major volatile metabolites contributing to sample discrimination. Variations in volatile compounds were attributed to differences in the coffee-growing altitude, annual rainfall, and daily average temperatures. This study has the advantage of being able to differentiate Ethiopian green Arabica coffee beans from different regions of the country using volatile metabolite profiles, which are highly related to their quality, and this could possibly be used as an intellectual property tool to protect and authenticate the Ethiopian green bean. Moreover, we suggest potential applications for distinguishing them from similar products. In conclusion, combining HS-SPME-GC-MS-based volatile compound analysis with a chemometrics approach offers a valuable tool for discerning the geographical origins of Ethiopian Arabica beans.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Interpretation and Discussion Of Classificationsmentioning

confidence: 99%

Section: Interpretation and Discussion Of Classificationsmentioning

confidence: 99%

See 2 more Smart Citations

Utilizing HS-SPME-GC-MS for Regional Classification of Ethiopian Green Coffee Beans: An In-Depth Analysis of Volatile Compounds

Urugo,

Tola,

Kebede

et al. 2024

ACS Food Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) is of interest because it combines the high sensitivity of gas chromatography with the fast response time of ion mobility spectrometry. HS-GC-IMS has been applied to the monitoring of food processing and the assessment of aroma changes during food storage ( 21 ). Yet limited research exists on the effects of different drying methods on the flavor of Chinese dried noodles.…”

Section: Introductionmentioning

confidence: 99%

Flavor properties of Chinese noodles processed by dielectric drying

Lin

Ren

Li³

et al. 2022

Front. Nutr.

View full text Add to dashboard Cite

Volatile organic compounds (VOCs) significantly impact food flavor. In this work, Electron nose (E-nose), head space solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and head space-gas chromatography-ion mobility spectrometry (HS-GC-IMS) techniques were applied to analyze different drying effects: microwave, hot air, and radio frequency on the aroma of Chinese noodles. E-nose analysis suggests that aromatic differences are mainly from broad range-methane. HS-SPME-GC-MS and HS-GC-IMS identified 47 and 26 VOCs in the fresh and dried noodles, respectively. The VOCs in the dried noodles were mainly aldehydes, alcohols, and esters. Drying significantly reduced the types of VOCs in Chinese dried noodles. Microwave dried noodles exhibited the strongest aroma after the shortest time of treatment, suggesting microwave drying may be the best drying method for noodles. Using aromatic analysis, this paper provides useful information for understanding the flavor of flour products and offers new ideas for drying noodles.

show abstract

Research on the brewing technology of Dangshen Huangjiu with low biogenic amines and high functional factors

Gao,

Wang,

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BackgroundBiogenic amines (BA) are hazardous components in Huangjiu (HJ). To ensure the quality of Dangshen Huangjiu, an orthogonal experiment L9 (33) was proposed to optimize the process by the main brewing factors (pre‐fermentation temperature, pre‐(post‐) fermentation time) that may affect BA and functional factors in Dangshen Huangjiu. Dangshen Huangjiu (DSHJ) was produced with low BA and high functional factors. Gas chromatography‐ion mobility spectrometry combined with a multivariate statistical method (GC‐IMS‐MSM) was used to analyze the volatile components in the DSHJ brewing process of DSHJ.ResultsThe optimum brewing process parameters of DSHJ were as follows: pre‐fermentation temperature 28°C, pre‐fermentation time 9 days, and post‐fermentation time 18 days. The average content of BA in DSHJ was 33.12 mg/L, and the sensory score, total phenol content, and DPPH free radical scavenging rate of DSHJ were significantly higher than HJ. A total of 14 esters, 7 acids, 7 alcohols, 1 ketones, 5 aldehydes, and 1 pyrazine in DSHJ and HJ were identified by GC‐IMS. There were no significant differences (P>0.05) in DSHJ and HJ in the soaking rice and saccharification stage. 11 components, such as ethyl acetate, and 12 components, such as acetic acid, were the different components of HJ and DSHJ in pre‐fermentation and post‐fermentation stages, respectively. In the post‐fermentation stage, the content of 8 components of DSHJ such as ethyl acetate were higher than in HJ.ConclusionThe preparation process parameters of DSHJ optimized by orthogonal experiments can ensure that DSHJ has the advantages of low BA, high total phenol content, and good antioxidant activity. Sensory score and GC‐IMS‐MSM analysis found that DSHJ prepared by the optimal process had the characteristics of good taste and rich aroma.This article is protected by copyright. All rights reserved.

show abstract

Characterization of the volatile organic compounds produced from green coffee in different years by gas chromatography ion mobility spectrometry

Abstract: The effect of storage time on green coffee VOCs was studied by their separation via HS-SPME and identification via GC-MS.

Cited by 8 publications

References 15 publications

Utilizing HS-SPME-GC-MS for Regional Classification of Ethiopian Green Coffee Beans: An In-Depth Analysis of Volatile Compounds

Utilizing HS-SPME-GC-MS for Regional Classification of Ethiopian Green Coffee Beans: An In-Depth Analysis of Volatile Compounds

Flavor properties of Chinese noodles processed by dielectric drying

Research on the brewing technology of Dangshen Huangjiu with low biogenic amines and high functional factors

Contact Info

Product

Resources

About