Chemical composition and sensory profile of the Italian espresso coffee powder and beverage under different roasting conditions

Carcea, Marina; Danesi, Ilaria; Gara, Laura De; Diretto, Gianfranco; Fanali, Chiara; Raffo, Antonio; Sinesio, Fiorella; Posta, Susanna Della; Frusciante, Sarah; Moneta, Elisabetta; Narducci, Valentina; Peparaio, Marina; Civitelli, Eleonora Saggia; Turfani, Valeria

doi:10.1007/s00217-023-04213-0

Cited by 4 publications

(3 citation statements)

References 41 publications

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“…It indicated that the cigars were enriched with flavors from coffee and cocoa formulas. According to previous reports, abundant volatile and non-volatile aroma compounds were found in coffee and cocoa (Carcea et al, 2023;Ullrich et al, 2023). With the extension of aging time, the content of aroma components in coffee and cocoa group showed a decreasing trend and reached the lowest level at 90 days, because aroma components in cigar introduced by coffee and cocoa would be continuously lost during aging process.…”

Section: Aroma Component Analysismentioning

confidence: 78%

Sensory attributes, chemical and microbiological properties of cigars aged with different media

Hu,

Cai,

Jia

et al. 2023

Front. Bioeng. Biotechnol.

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Introduction: Aging is an important process to improve the quality of cigar, but the effect of aging with media on cigar has not been reported.Therefore, this study aimed to prepare different aging media and clarify the influence of media on cigar quality.Methods: Effective media were first screened by sensory evaluation, then the effects of aging media on the chemical composition and microbial community of cigar were investigated.Results: The results showed that: 1) As aging media, coffee formula and cocoa formula could optimize the smoke and aroma characteristics of cigar, and 30 days was the appropriate period for cigar aging. 2) Aging with coffee or cocoa media could increase the content of amino acids, non-volatile organic acids, malic acid and aroma components. Particularly, the content of aroma components increased from 2.48 mg g−1 (W-30) to 3.21 mg g−1 (C-30) and 3.70 mg g−1 (K-30), respectively. 3) Aging with coffee can improve the diversity of bacteria and fungi on the cigar surface and change the succession rule of bacterial community. In contrast, aging with cocoa had no significant effect on microbial diversity of cigar.Discussion: In this study, the influence of aging media on cigar quality was analyzed multidimensionally for the first time, which provided a reference for the development of new aging media and technologies to improve cigar quality.

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Section: Aroma Component Analysismentioning

confidence: 78%

Sensory attributes, chemical and microbiological properties of cigars aged with different media

Hu,

Cai,

Jia

et al. 2023

Front. Bioeng. Biotechnol.

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“…Funding: This research was funded in part by High Level Innovation Team and Distinguished Scholar Project of Guangxi Universities and Colleges, 2020 [6].…”

Section: Data Availability Statementmentioning

confidence: 99%

“…The coffee flavor is affected by the processing technology (baking temperature and time), storage conditions, grinding and brewing process, etc. [ 5 , 6 , 7 ]. The typical attractive flavor of roasted coffee beans is mainly generated by the Maillard reaction, Strecker degradation, caramelization, and pyrolysis reactions during the high-temperature roasting process [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Application of GC–TOF/MS and GC×GC–TOF/MS to Discriminate Coffee Products in Three States (Bean, Powder, and Brew)

Fang,

Chen,

Gao

et al. 2023

Foods

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The volatiles in coffee play an important part in the overall flavor profile. In this study, GC–TOF/MS and GC×GC–TOF/MS were used to detect the volatile organic compounds (VOCs) in coffee samples of three different brands at three states (bean, powder, and brew). The differences between the two methods in characterizing VOCs were analyzed using the Venn diagram and PCA (principal component analysis). The important aroma-contributing compounds were further compared and analyzed. The results of the venn diagrams of different coffee samples showed that most VOCs existed in 2–3 kinds of coffee. The PCA of VOCs in different coffee samples showed that the VOCs detected by GC–TOF/MS could distinguish the coffee samples in the different states. GC×GC–TOF/MS was suitable for the further identification and differentiation of the different brands of coffee samples. In addition, pyridine, pyrrole, alcohols, and phenols greatly contributed to distinguishing coffee in three states, and alcohols greatly contributed to distinguishing the three brands of coffee.

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Stochastic Dynamics Mass Spectrometry of Caffeine Metabolites

Ivanova

2024

SSRN Journal

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Chemical composition and sensory profile of the Italian espresso coffee powder and beverage under different roasting conditions

Cited by 4 publications

References 41 publications

Sensory attributes, chemical and microbiological properties of cigars aged with different media

Sensory attributes, chemical and microbiological properties of cigars aged with different media

Application of GC–TOF/MS and GC×GC–TOF/MS to Discriminate Coffee Products in Three States (Bean, Powder, and Brew)

Stochastic Dynamics Mass Spectrometry of Caffeine Metabolites

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