Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

Dong, Wenjiang; Hu, Rongsuo; Long, Yuzhou; Li, Hehe; Zhang, Yanjun; Zhu, Kexue; Zhong, Chen

doi:10.1016/j.foodchem.2018.08.068

Cited by 233 publications

(135 citation statements)

References 25 publications

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“…PCA maps can provide multidimensional comparisons of volatiles from different samples . The degree of difference can be judged by the distance between the PCA factor scores of the samples.…”

Section: Resultsmentioning

confidence: 99%

Effect of static‐state fermentation on volatile composition in rapeseed meal

et al. 2020

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BACKGROUND Fermented rapeseed meal has been used as an alternative protein source for animal feed, but the volatile compounds and how their contents change during fermentation have not been reported. To clarify the effect of static‐state fermentation on its aroma, the volatile compounds of rapeseed meal during different stages of fermentation were analyzed using an electronic nose system and headspace solid‐phase microextraction‐gas chromatography–mass spectrometry. RESULTS The results suggested that the volatile compounds in the raw rapeseed meal, mostly hydrocarbons and some aldehydes, were lost. The levels of the volatile compounds resulting from microbial metabolism, especially pyrazines, greatly increased during fermentation. Nonanal was the dominant volatile measured in the headspace of raw rapeseed meal. However, the volatile compounds found at high concentrations in rapeseed meal after 5 days of fermentation were tetramethylpyrazine, followed by butanoic acid, benzenepropanenitrile, 2‐methylbutanoic acid, trimethylamine, 2,3,5‐trimethyl‐6‐ethylpyrazine, and 2,3,5‐trimethylpyrazine. CONCLUSION The fermentation process could significantly change the composition and content of volatile compounds in rapeseed meal. The results may provide reference data for studies on the choice of fermentation period and formation mechanism of flavor substances in fermented rapeseed meal. © 2020 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Effect of static‐state fermentation on volatile composition in rapeseed meal

et al. 2020

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“…However, it was possible to observe that some compounds, such as furfuryl methyl disulfide, were detected only in Mundo Novo control samples, and the same compound was detected in all inoculated and not inoculated Catuaí samples. Coffee flavor has been reviewed by various researchers in recent years, and studies have identified many compounds in the volatile fraction of coffee, including ketones, aldehydes, furans, pyrroles, pyridines, pyrazines, phenols, alcohols, esters, hydrocarbons, oxazoles, carboxylic acids, lactones, terpenes, amines, and sulfur . The important compounds 2‐furanmethanol propanoate and 2‐ethyl‐3,5‐dimethylpyrazine were identified only in inoculated treatments.…”

Section: Resultsmentioning

confidence: 99%

“…Volatile compounds are associated with the flavor and consequent acceptance of the beverage. Studies have shown that green coffee gas has fewer volatile compounds compared with roasted grains . Differences in the compound profiles of coffee beans are caused by several factors, such as the extraction method of volatile compounds, equipment used for analysis, coffee variety, processing method, and postharvest management …”

Section: Introductionmentioning

confidence: 99%

Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality

et al. 2019

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BACKGROUND The aim of this study was to evaluate the performance of yeasts Saccharomyces cerevisiae CCMA 0200 and Torulaspora delbrueckii CCMA 0684 in Mundo Novo and Catuaí varieties processed by the wet method and the impact on sensory quality and compounds profile. The microbiota was evaluated by surface plating, and the compounds were evaluated by high‐performance liquid chromatography and gas chromatography–mass spectrometry. Sensorial analysis was performed using the cupping test (Specialty Coffee Association). RESULTS T. delbrueckii CCMA 0684 was better adapted to the process and remained for up to 72 h of drying. Eighteen volatile compounds were detected in green coffee and 75 in roasted coffee. 2‐Furanmethanol propanoate and 2‐ethyl‐3,5‐dimethylpyrazine were identified only in the inoculated treatments, and these are important contributors to the coffee aroma. All treatments received scores greater than 80 in the sensory analysis. CONCLUSION T. delbrueckii CCMA 0684 presented better results in relation to the sensorial analysis and is preferable for the varieties and processing method studied. The use of starter cultures is a viable method with which to obtain high‐quality coffees with a distinct flavor and thus add to value to the product. © 2019 Society of Chemical Industry

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“…As described previously (Dong et al, ), 2 g of back muscles from the two fish samples were collected and homogenized with 2 ml 0.18 g/ml NaCl solution. The mixture was weighed accurately in a 5‐ml electronic nose automatic sampling bottle.…”

Section: Methodsmentioning

confidence: 99%

Volatile components of American silver carp analyzed by electronic nose and MMSE‐GC‐MS‐O

Liu

Bao

2019

J Food Biochem

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We evaluated the characteristic odor substances in Asian carp meat, which are prevalent in the Great Lakes, to provide a foundation for resource utilization and removing its fishy smell. Three Mono Trap RCC18 adsorbents were used to extract samples. Volatile components were analyzed by gas phase‐olfaction‐mass spectrometry. The main odor‐active substances were identified by aroma extraction dilution analysis. The overall odor profile was analyzed by electronic nose. Overall sensory evaluation showed that metallic and grassy in Chinese carp were heavier than those in American. Trimethylamine, ketones, aldehydes, and alcohols were the main odor components in the two species. Flavor dilution factors indicated that hexanal (grassy), 1‐octen‐3‐ol (mushroom‐like), and 2,3‐pentanedione (milky) were important. Trimethylamine, 1‐pentene‐3‐ol, 2,3‐pentanedione, pentanal, 3‐methyl‐1‐butanol, hexanal, 1‐Hexanol, heptanal, 1‐heptanol, 1‐octen‐3‐ol, octanal, 2,3‐pentanedione. D‐limonene, nonanal, decanal, and naphthalene were the main flavor substances. The contents and intensities of volatile substances are generally higher in American than in Chinese silver carp. Practical applications The large numbers of American silver carp are problematic in the Great Lakes. Pollution of the water environment may cause contamination in the fish body and the smell of freshwater fish is heavy and unacceptable. This study focuses on the odor of American silver carp to provide a foundation for later deodorization to increase utilization of the American silver carp.

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Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

Cited by 233 publications

References 25 publications

Effect of static‐state fermentation on volatile composition in rapeseed meal

Effect of static‐state fermentation on volatile composition in rapeseed meal

Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality

Volatile components of American silver carp analyzed by electronic nose and MMSE‐GC‐MS‐O

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