Chemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans

Wang, Yanbing; Wang, Xiaoyuan; Hu, Guilin; Hong, Defu; Bai, Xuehui; Guo, Tieying; Zhou, Hua; Li, Jinhong; Qiu, Ming‐Hua

doi:10.1016/j.foodres.2021.110544

Cited by 29 publications

(19 citation statements)

References 53 publications

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“…It has been detected that compounds that have an obvious impact on coffee aroma, and possess higher concentrations in the arabica species, are 4,5‐dimethyl‐3‐hydroxy‐2(5 H )‐furanone (sotolon), 5‐ethyl‐3‐hydroxy‐4‐methyl‐2(5 H )‐furanone, 2,5‐dimethyl‐4‐hydroxy‐3(2 H )‐furanone (furaneol) and 2,3‐pentanedione; these compounds mainly confer spicy, sweet‐caramel and oil‐buttery notes. Besides, furan, methanol and acetic acid were found in higher amounts in arabica coffee than robusta 19‐21 . However, a higher concentration of phenols and pyrazines such as 4‐ethylguaiacol, 2‐methoxyphenol, 4‐vinylguaiacol, 3‐ethyl‐2,5‐dimethylpyrazine and 2‐ethyl‐5‐methylpyrazine, which are responsible for negative earthy, smokey, nutty, spicy and roasted notes, were found to exist widely in roasted robusta coffee 14 .…”

Section: Planting Factorsmentioning

confidence: 99%

“…Besides, furan, methanol and acetic acid were found in higher amounts in arabica coffee than robusta. [19][20][21] However, a higher concentration of phenols and pyrazines such as 4-ethylguaiacol, 2-methoxyphenol, 4-vinylguaiacol, 3-ethyl-2,-5-dimethylpyrazine and 2-ethyl-5-methylpyrazine, which are responsible for negative earthy, smokey, nutty, spicy and roasted notes, were found to exist widely in roasted robusta coffee. 14 Perhaps because of these negative notes, it is widely believed that the higher content of the robusta coffee in a blend, the lower is the beverage quality.…”

Section: Planting Factors Speciesmentioning

confidence: 99%

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Review on factors affecting coffee volatiles: from seed to cup

Wang

et al. 2021

J Sci Food Agric

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The objective of this review is to evaluate the influence of six factors on coffee volatiles. At present, the poor aroma from robusta or low‐quality arabica coffee can be significantly improved by advanced technology, and this subject will continue to be further studied. On the other hand, inoculating various starter cultures in green coffee beans has become a popular research direction for promoting coffee aroma and flavor. Several surveys have indicated that shade and altitude can affect the content of coffee aroma precursors and volatile organic compounds (VOCs), which remain to be fully elucidated. The emergence of the new roasting process has greatly enriched the aroma composition of coffee. Cold‐brew coffee is one of the most popular trends in coffee extraction currently, and its influence on coffee aroma is worthy of in‐depth and detailed study. Omics technology will be one of the most important means to analyze coffee aroma components and their quality formation mechanism. A better understanding of the effect of each parameter on VOCs would assist coffee researchers and producers in the optimal selection of post‐harvest parameters that favor the continuous production of flavorful and top‐class coffee beans and beverages. © 2021 Society of Chemical Industry.

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Section: Planting Factorsmentioning

confidence: 99%

Section: Planting Factors Speciesmentioning

confidence: 99%

Review on factors affecting coffee volatiles: from seed to cup

Wang

et al. 2021

J Sci Food Agric

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“…While, about 20 compounds (e.g. formic acid, fumaric acid, quinic acid, caffeine, sugar, trigonelline, and lipids) were observed in the 1 H NMR spectra of coffees beans produced in Portugal, Timer-Leste, Kenyan, Colombia, and Brazil in the coffees (Wang et al 2021).…”

Section: Discussionmentioning

confidence: 99%

Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation

Oliveira

Luz

Castro

et al. 2021

Eur Food Res Technol

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Edaphoclimatic conditions, planting altitudes, soil, the microbiome of plants and fruits, genotypes, and postharvest processing are variables that contribute to the chemical and sensory quality of the coffee. Thus, the objective of this study was to evaluate the impacts of planting altitude and fermentation of fruits on the chemical and sensory quality of the coffee using nuclear magnetic resonance (NMR) and linear discriminant analysis (LDA). Cherry coffees were harvested in 8 points of altitudes between 826 and 1078.08 meters. A completely randomized design with 8 planting altitudes, 5 fermentation processes, and 5 repetitions was performed. Lipids, trigonelline, citrate, and malate were the compounds that most contribute to the chemical discrimination of coffee in the altitudes below 969 m. While, in the high altitudes (> 1000 m), this discrimination was due to the HMF, quinic acid, caffeine, and formic acid and the global notes of coffee drink were higher than 80 points. In fermented coffee, the LDA of the chemical data indicates the formation of ve clusters, showing how the compounds can suffer changes depending on the form of processing used in coffee. The best score was observed in samples of 1078.08 m and dry fermentation and only in 969 m was observed signi cant difference between spontaneous fermentation and induced fermentation. Thus, coffee sensory scores were dependent on planting and fermentation methods and NMR and LDA techniques proved to be important in chemical and sensory discrimination of coffees.

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“…Mainly because water is the main building ingredient of many food materials, the MRI technique has a wide range of applications. e study of specific aspects of fruit quality such as at different quality stages has also found uses in magnetic Pineapple waste extracts 1 H NMR Successfully investigated metabolite profile of pineapple peel, crown and core extracted from different ethanolic ratios Also identified toxic compounds and co-relation between plant metabolomics and their bioactivity [48] Short cake biscuits NMR-low field Indicated a reduction in dynamics of water molecules bound to polymer matrix Rheological characteristics such as reduction in hardness of cookies was analysed by NMR imaging [49] Arabidopsis thaliana NMR-MS Identified unknown metabolite accurately such as glucosinolates and glucoraphanin [50] Guava leaf extract 1 H NMR + principle component analyses High degree of variation detected by PCA analyses of 1 H NMR spectra Signals detected aliphatic and aromatic regions suggesting both primary and secondary metabolties such as quercitin, ferullic acid, and gallic acid [51] Coffee arabica roasted beans 1 H NMR and static headspace gas chromatography (SHGH)-MS Detected 20 water-soluble compounds and 43 volatile compounds such as n-methyl pyridiniun, formic acid, caffeine, choline, propionic acid, 2-furyl methanol [52] Corylus avellana leaves (hazelnut) resonance imaging. e use of MRI sequences with an optimised acquisition time, often on a second-to-minute scale is also required for dynamic imaging of cereal products in the processing stage, however, that the water transport in rice kernels observed during cooking may differ depending on the sequence duration.…”

Section: Mri For the Profiling Of Different Food Componentsmentioning

confidence: 99%

Profiling of Plant Derived Natural Constituents by Using Magnetic Resonance Techniques

Anand

Sharma

Saini

et al. 2022

Concepts in Magnetic Resonance Part A

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Plants are reservoirs of naturally occurring chemical constituents with a wide range of structural diversity. These biological compounds can be derived from different parts of plants such as leaves, barks, seeds, seed coats, flowers, and roots. A broad array of secondary metabolic compounds is present in the plants such as antibiotics, alkaloids, antimicrobials, food-grade pigments, and phenolics which have been reported to possess numerous health-related benefits, including antioxidant, anti-inflammatory, anticancer, and antiobesity activities. Therefore, the identification and detection of these compounds are of utmost importance in order to utilise their benefits into various fields. Wherein, magnetic resonance techniques, such as NMR (nuclear magnetic resonance), MRI (magnetic resonance imaging), and EPR (electron paramagnetic resonance), being far more reproducible, nondestructive, than other analytical techniques such as liquid chromatography, mass spectroscopy, and high-performance liquid chromatography cover a much wider dynamic range of metabolites with easy sample preparation techniques with high speed and fidelity. Hence, these magnetic resonance techniques have been proven to be extremely useful in plant metabolite profiling and disease metabolomics, along with structural elucidation of bioactive compounds from plant sources. Therefore, the present review focuses on the effectiveness of magnetic resonance for the detection of plant-derived metabolites that may lead to new areas of research in various fields such as drug discovery and development, metabolomics, combinatorial chemistry, and assessing overall food safety and quality.

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Chemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans

Cited by 29 publications

References 53 publications

Review on factors affecting coffee volatiles: from seed to cup

Review on factors affecting coffee volatiles: from seed to cup

Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation

Profiling of Plant Derived Natural Constituents by Using Magnetic Resonance Techniques

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