Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup

Bressanello, Davide; Liberto, Erica; Cordero, Chiara; Pellegrino, Gloria; Ruosi, Manuela Rosanna; Bicchi, Carlo

doi:10.1016/j.foodchem.2016.07.088

Cited by 113 publications

(90 citation statements)

References 25 publications

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“…The neutrality of coffees is desirable for the blends and soluble coffee industry (RIBEIRO et al, 2014). However, specialty coffees or differentiated coffees are those that have superior quality (BRESSANELLO et al,2017) or those that have some kind of certificate of sustainable practices (NAVARINI; RIVETTI, 2010), serving different segments of the market.…”

Section: Resultsmentioning

confidence: 99%

CHARACTERIZATION OF BEVERAGE QUALITY IN Coffea canephora Pierre ex A. Froehner

Souza

Rocha

Alves

et al. 2018

C.Sci.

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Differentiation of coffee according to its quality can result in added value. Both the coffee genotype and the environment influence beverage quality. The main species grown in the Amazon region is C. canephora, which includes two distinct botanical varieties: Conilon and Robusta. The aim of this study was to characterize beverage quality in C. canephora and distinguish the Conilon and Robusta botanical varieties and intervarietal hybrids. We evaluated the beverage quality of 130 superior clones from samples of hulled coffee collected in the experimental field of Embrapa Rondônia in the municipality of Ouro Preto do Oeste, RO, Brazil. The beverage was classified according to the Robusta Cupping Protocols, which also considers the nuances of the beverage, described as neutral, fruit-like, exotic, refined, and mild. The final mean values classified the Robusta botanical variety and the intervarietal hybrids as coffees with a premium beverage, and the Conilon botanical variety as usual good quality. The nuances of the Conilon botanical variety were found to be predominantly neutral (78%), as compared to the Robusta botanical variety and the intervarietal hybrids, which exhibited 50% and 44% of their beverages, respectively, with fruit-like, exotic, or mild nuances. The genetic parameters indicate that the genetic component was more important than the environmental in expression of coffee quality attributes. Genetic variability was observed in the population evaluated, except for the Uniform Cup and Clean Cup beverage attributes. Termos para indexação: Cafés especiais, melhoramento de plantas, parâmetros genéticos, conilon, robusta.

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Section: Resultsmentioning

confidence: 99%

CHARACTERIZATION OF BEVERAGE QUALITY IN Coffea canephora Pierre ex A. Froehner

Souza

Rocha

Alves

et al. 2018

C.Sci.

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“…Considerable amounts of α-terpinyl acetate have been reported in other aromatic and medicinal species (Laurel, Vitex pseudo-negundo, and Myrtus communis). The number of volatile components obtained was markedly different in water (21), methanol (18), ethanol (12), acetic acid (14), ethyl acetate (20), chloroform (17), and benzene (15). High contents of eucalyptol, terpinen-4ol, and linalyl acetate were found in the methanol, ethanol, acetic acid, ethyl acetate, chloroform, and benzene extracts.…”

Section: Characteristic Analysis Of Volatile Components In Extractsmentioning

confidence: 98%

“…[10] The volatile components in the seven extracts from Z. bungeanum pericarps are presented in Table 1 [20,21] Flowers and fruits can be classified according to different categories and contents of volatile components. [10] The volatile components in the seven extracts from Z. bungeanum pericarps are presented in Table 1 [20,21] Flowers and fruits can be classified according to different categories and contents of volatile components.…”

Section: Characteristic Analysis Of Volatile Components In Extractsmentioning

confidence: 99%

Sensory Characteristics and Antioxidant Activity of Zanthoxylum bungeanumMaxim. Pericarps

Wang

et al. 2019

Chemistry & Biodiversity

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In this study, Zanthoxylum bungeanum extracts were prepared using seven solvents: de-ionized water, methanol, ethanol, acetic acid, ethyl acetate, chloroform, and benzene. The volatile compositions in the extracts were qualitatively analyzed using headspace solid-phase microextraction coupled with gas chromatography mass spectrometry detection, and the alkylamide composition was determined using high-performance liquid chromatography. The extract compositions differed with respect to the solvents. A total of 49 volatile components belonging to four groups - terpenoids, alcohols, esters, and ketones -were identified in the extracts. The Z. bungeanum extracts were either ester or terpenoid type, dominated by linalyl acetate. Multivariate analysis divided the extracts into three distinct groups based on principal component analysis and hierarchical clustering analysis. Water, methanol, and ethanol with strongly polarity, could be applied in the food and pharmaceutical industries. This article is protected by copyright. All rights reserved.

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“…The coffee aroma was found to contain various classes of chemical compounds (ketones, tyrosines, furans, phenols, pyrroles, etc.). Bressanello et al (2017) correlated the chemical composition of the coffee volatile fraction to its sensory properties. The chemical information concerning coffee aroma and flavor obtained with HS-SPEM of the ground coffee and in-solution Table 8.…”

Section: Composition Of Volatile Components In Coffeementioning

confidence: 99%

Chromatographic Methods for Coffee Analysis: A Review

Yashin¹,

Yashin²,

Xia³

et al. 2017

JFR

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Coffee has been one of the most commercialized food products and most widely researched beverage in the world for decades. It is considered a functional food, primarily due to its high content of compounds that exert antioxidant and other beneficial biological properties. This review summarized the data from analysis of coffee components, both volatile constituents and non-volatile high-molecular weight compounds performed by various chromatographic methods. A list of compounds identified by gas chromatography with mass spectrometry which define the aroma of coffee is provided. Publications on the measurement of methylxanthines (caffeine, theobromine, and theophylline), chlorogenic acids, diterpenes, sugars, amino acids, gamma-aminobutyric acid, dibasic acids, anions, and other compounds by HPLC and UHPLC-MS are reviewed. An overview of publications on the determination of organic contamination in coffee (PAHs, acrylamides, mycotoxins, etc.) and ways to reduce contamination through production technology and brewing methods are presented. Finally, an overview of the literature on authentication assessment for different grades of coffee grown in different regions is provided.

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Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup

Cited by 113 publications

References 25 publications

CHARACTERIZATION OF BEVERAGE QUALITY IN Coffea canephora Pierre ex A. Froehner

CHARACTERIZATION OF BEVERAGE QUALITY IN Coffea canephora Pierre ex A. Froehner

Sensory Characteristics and Antioxidant Activity of Zanthoxylum bungeanumMaxim. Pericarps

Chromatographic Methods for Coffee Analysis: A Review

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