Componentes voláteis do café torrado. Parte I: compostos heterocíclicos

María, Carlos; Moreira, Ricardo Felipe Alves; Trugo, L.C.

doi:10.1590/s0100-40421999000200013

Cited by 41 publications

(55 citation statements)

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Section: Ripenessmentioning

confidence: 99%

“…The main volatile precursors identified in coffees are trigonelline, aminoacids, sugars, chlorogenic acids, lipids and carotenoids. 25 Green Arabica coffees (immature, ripe and overripe) are differentiated via ESI(-)-MS by ions related to deprotonated fatty acids (m/z 255, 279, 283 from palmitic, linoleic acid and stearic acids) and to the monomers, dimers and trimers of chlorogenic acids (m/z 353, 557 and 695).Another relevant group in ripeness discrimination is observed between m/z 500 and 600. The concentration of chlorogenic acid oligomers are known to decrease along ripeness, which reflects in the better quality of the beverage obtained with ripe cherry beans.…”

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Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting

Carolina¹,

Amorim²,

Pinto³

et al. 2009

J. Braz. Chem. Soc.

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A habilidade da técnica de espectrometria de massas com infusão direta e ionização por eletronebulização (IES-EM), nos modos de íons positivos e negativos, foi avaliada na diferenciação de cafés Arábica verdes e torrados e com diferentes estágios de amadurecimento (verde, maduro e passado), processo pós-colheita (seco, úmido e semi-úmido) e cafés classificados por prova de xícara. No modo negativo, a análise dos cafés verdes mostrou que os íons correspondentes aos ácidos graxos e ácidos clorogênicos desprotonados são os mais importantes para a discriminação da maturidade. No modo positivo, a maturidade é diferenciada através de íons correspondentes a cafeína, ácidos clorogênicos protonados e adutos de K + de ácidos graxos. Na diferenciação da pós-colheita, em ambos os modos de ionização, são mais importantes os íons correspondentes aos ácidos graxos, ácidos clorogênicos, açúcares e ácidos carboxílicos formados da fermentação. Cafés Arábica torrados também são discriminados com eficiência. No modo negativo, são importantes os íons correspondentes aos ácidos clorogênicos e ácidos orgânicos de cadeia curta, derivados de açúcares. No modo positivo, a discriminação é realizada por íons de baixa m/z tais como piridina e alquil piridinas protonadas, formadas através da degradação da trigonelina. Ambos os IES(+)-EM e IES(-)-EM são capazes de discriminar diferentes cafés Arábica torrados classificados por prova de xícara e os íons que permitem esta diferenciação são os mesmos descritos para a maturidade e processos pós-colheita.Direct infusion electrospray ionization mass spectrometry in both the negative ESI(-)-MS and positive ESI(+)-MS ion modes are investigated to differentiate green and roasted Arabica coffees with different stages of ripeness (green, ripe and overripe), post-harvesting process (dry, wet and semi-wet) and coffees with different cup qualities. In the ESI(-)-MS of green coffees, ions from deprotonated fatty acids and chlorogenic acids are the most important for ripeness discrimination. In the ESI(+)-MS, maturity is differentiated by ions from protonated caffeine, chlorogenic acids and K + adducts of fatty acids. To differentiate between post-harvesting process in both ionization modes, ions from fatty acids, chlorogenic acids, sugars and carboxylic acids generated in the fermentation process are the most representative. Roasted Arabica coffees are also well discriminated: in the ESI(-)-MS, ions from chlorogenic acids and short-chain organic acids derived from sugars are important. In the ESI(+)-MS, discrimination are mainly performed by low m/z ions such as protonated pyridine and alkylpiridines formed via trigonelline degradation. Both ESI(+)-MS and ESI(-)-MS are able to differentiate cup quality for Arabica roasted coffees and the ions used to perform discrimination are the same ones described in ripeness and post-harvesting processes.Keywords: Arabica coffee, ripeness, post-harvest, cup quality, ESI-MS fingerprinting IntroductionCoffee is the most popular beverage in the world and a commodity of ext...

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Section: Ripenessmentioning

confidence: 99%

mentioning

confidence: 99%

Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting

Carolina¹,

Amorim²,

Pinto³

et al. 2009

J. Braz. Chem. Soc.

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“…The highest caffeine contents have been reported for robusta coffee and coffees with small proportions of defective grains. 6,11,13,14,[17][18][19][20][21] The roasting process promotes the degradation of trigonelline and chlorogenic acid (CGA), 19,22 causing variation in their concentrations depending on the presence and on the type of defective beans present. 20,23 Higher levels of trigonelline and nicotinic acid (product of the trigonelline degradation) have been reported for roasted arabica coffee, and higher levels of CGAs have been reported for roasted robusta coffee.…”

Section: Introductionmentioning

confidence: 99%

Discrimination of commercial roasted and ground coffees according to chemical composition

Souza¹,

Benassi²

2012

J. Braz. Chem. Soc.

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Cafés torrados e moídos comerciais (38 amostras) e cafés com espécie conhecida (arábica e robusta) foram caracterizados por análise de componentes principais, utilizando-se como variáveis, ácido nicotínico, trigonelina, ácido 5-o-cafeoilquínico (5-CQA), cafeína, caveol e cafestol, potencialmente indicadoras das espécies. O estudo objetivou avaliar a importância desses parâmetros na discriminação entre cafés. Ácido nicotínico foi eficiente na caracterização da torra. Trigonelina e 5-CQA destacaram-se pela variabilidade, tanto entre as amostras puras, como nos cafés comerciais. O maior potencial de discriminação entre as espécies foi atribuído aos parâmetros termoestáveis (cafeína, caveol e cafestol). No geral, maiores teores de cafeína e menores de diterpenos (caveol e cafestol) foram relacionados a proporções de robusta mais elevadas no produto, constatando-se uma tendência de diminuição na razão caveol/cafestol e aumento na razão cafeína/caveol. Esses dois novos parâmetros (razões caveol/cafestol e cafeína/caveol) foram propostos como ferramentas para avaliação da adição de robusta em cafés comerciais.Roasted and ground 38 commercial coffees and coffees of known species (arabica, robusta) were characterized by principal component analysis using as variables nicotinic acid, trigonelline, 5-o-caffeoylquinic acid (5-CQA), caffeine, kahweol and cafestol, which are potentially indicative of species. The objective of the study was to assess the relevance of such parameters in coffee discrimination. Nicotinic acid allowed the characterization of roasting degree. Trigonelline and 5-CQA presented variability among arabica and robusta coffees as well as among commercial ones. Thermostable parameters (caffeine, kahweol and cafestol) had high discriminative potential between the species. In general, high levels of caffeine and low levels of diterpenes (kahweol and cafestol) were related with higher proportions of robusta in the products, which were observed by the decreasing kahweol/cafestol ratio and increasing caffeine/kahweol ratio. The use of these new parameters (kahweol/cafestol and caffeine/kahweol ratios) was suggested as tools for assessing the addition of robusta in commercial coffees.Keywords: arabica, robusta, pca, kahweol/cafestol, caffeine/kahweol IntroductionCoffee is one of the main food commodities in the worldwide economy, and it is the most consumed beverage after tea. 1 Brazil is the world leader in the production and exportation of coffee 2 because Brazil is a heavy producer of both Coffea arabica (arabica) and Coffea canephora (robusta) species. 3 Arabica and robusta coffees differ considerably in price, sensorial quality and acceptance. 2,4 In general, arabica coffee has a higher concentration of carbohydrates, lipids and trigonelline in the green and roasted products, providing a superior sensorial cup quality, and robusta coffee has high levels of caffeine. [5][6][7][8] Conversely, robusta coffee is widely accepted in market due to its low cost, and it is considerably used in blends with arabica....

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“…Com sua degradação térmica, há formação de pirróis e piridinas, que são de relevante importância para o aroma do café. Além disso, durante a torração, se converte em vitamina do complexo B (niacina), o que faz do café um dos únicos alimentos que aumenta seu valor nutricional após o processamento térmico (De Maria et al, 1999;Casal et al, 2000).…”

Section: Introductionunclassified

Compostos bioativos em café integral e descafeinado e qualidade sensorial da bebida

Abrahão

Pereira

Lima

et al. 2008

Pesq. agropec. bras.

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Resumo -O objetivo deste estudo foi determinar a qualidade sensorial de café (Coffea arabica) descafeinado e integral, os níveis de compostos bioativos, antes e após a torração, e a estabilidade destes após a extração da bebida. A análise sensorial foi realizada por meio do método oficial brasileiro de classificação do café. As análises de cafeína, trigonelina e ácido clorogênico foram realizadas por cromatografia líquida de alta eficiência. O delineamento experimental foi o inteiramente ao acaso, em parcelas subdivididas com quatro tipos de café, cinco tempos de análise e três repetições. Na análise sensorial, foi observado que as características sensoriais, presentes na amostra integral, foram perdidas após o processo de descafeinação. Na variável concentração de trigonelina, não houve diferença significativa entre as amostras integrais e descafeinadas. As concentrações para as amostras de café descafeinado verde e integral torrado não foram alteradas após 4 horas de extração. Houve redução significativa na concentração do ácido clorogênico após a torração, após o processo de descafeinação, e com o decorrer do tempo de extração. Quanto à cafeína, não houve diferença significativa após a torração e nem com o passar do tempo após a extração. A descafeinação e a torração afetaram a qualidade sensorial do café e alteraram a concentração dos compostos bioativos.Termos para indexação: Coffea arabica, ácido clorogênico, cafeína, trigonelina. Bioactive compounds in whole and decaffeinated coffee and sensorial quality of the beverageAbstract -The aims of this study were to determine the sensorial quality of both decaffeinated and whole coffee (Coffea arabica), the levels of bioactive compounds, before and after toasting, and bioactive compound stability after beverage extraction. The sensorial analysis was accomplished according to the official Brazilian method for coffee classification. The analyses of caffeine, trigonelline and chlorogenic acid were performed by high performance liquid chromatography. The experimental design was completely randomized with split plot using four types of coffee, five times of analyses and three replicates for each treatment. In the sensorial analysis, it was observed that the sensorial characteristics present in the whole sample were lost after the decaffeination process. For trigonelline, no significant differences were found among the whole and decaffeinated samples. For the samples of toasted whole and green decaffeinated coffee, trigonelline did not vary until 4 hours after the extraction. There was a significant reduction in the concentration of chlorogenic acid after toasting, after the decaffeination process, and over the extraction time. For caffeine, there were no significant differences after toasting or even with the time after extraction. Decaffeination and toasting processes affected the sensorial quality of coffee and altered the concentration of bioactive compounds.Index terms: Coffea arabica, chlorogenic acid, caffeine, trigonelline. IntroduçãoO café é uma bebida de gra...

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Componentes voláteis do café torrado. Parte I: compostos heterocíclicos

Cited by 41 publications

References 0 publications

Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting

Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting

Discrimination of commercial roasted and ground coffees according to chemical composition

Compostos bioativos em café integral e descafeinado e qualidade sensorial da bebida

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