Composição volátil dos defeitos intrínsecos do café por CG/EM-headspace

Bandeira, Raquel D C C; Toci, Aline Theodoro; Trugo, L.C.; Farah, Adriana

doi:10.1590/s0100-40422009000200008

Cited by 26 publications

(16 citation statements)

References 10 publications

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“…The compounds suggested as possible markers for defective seeds were benzene acetic acid (methyl ester), 2‐isoamyl‐6‐methylpyrazine, 1H‐pyrrole, 4‐methylthiazole, and 1,5‐dimethyl‐2‐pyrrolecarbonitrile, demonstrating that the presence of these compounds in the volatile fraction could be used to distinguish between healthy and defective coffee seeds. Following research conducted in Brazil, several papers were published concerning the identification of volatile markers of defective seeds (Toci and Farah , ; Bandeira and others ). In these studies, it was found that defective seeds contained a greater range and higher concentrations of volatile compounds compared to healthy seeds.…”

Section: Defective Seeds and Types Of Beveragesmentioning

confidence: 99%

“…The compounds γ‐butyrolactone, hexanoic acid, β‐linalool, and 2‐butyl‐3,5‐dimethylpyrazine were identified as markers for defective seeds in general (Toci and Farah , ). Among the different defects, black defect was associated with the specific marker compounds 3‐ethyl‐2‐methyl‐1,3‐hexadiene, 2‐methylpyrazine, 2‐furylmethanol acetate, and 2‐pentylfuran (Bandeira and others ; Toci and Farah ). Additional compounds suggested as low‐quality indicators were 2,3,5,6‐tetramethylpyrazine, 2,3‐butanediol, 4‐ethylguaiacol*, β‐linalool, 2,3‐dimethylbutyl butanoate, 2‐phenylethyl acetate, 2,3‐butanedione*, hexanedioic acid, guaiacol*, 2,3‐dihydro‐2‐methyl‐1H‐benzopyrrole, 3‐methylpiperidine, 2‐pentylpiperidine, 3‐octen‐2‐one, 2‐octenal, 2‐pentylfuran, and 2‐butyl‐3‐methylpyrazine (Toci and Farah ).…”

Section: Defective Seeds and Types Of Beveragesmentioning

confidence: 99%

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Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

Toledo

Pezza

et al. 2016

Comp Rev Food Sci Food Safe

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178

180

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This paper provides, for the first time, an overview of different aspects related to the quality of coffee beans and their volatile fractions: species/cultivars, geographic origins, bean defects, and types of beverages, processing, roasting, and storage. In other words, it concerns the complex relation between the quality of coffee seeds and their volatile components. It is an overview of 48 articles and considering 6 different aspects related to the quality of coffee and its aromatic fraction. The greatest numbers of published papers concerned "species and cultivars" and "defective seeds," both with 11 articles cited, followed by "storage" with 10 articles. Many aspects still require greater clarification, including the effects of geographical origin, processing, and roasting. Other issues that are better understood include the effects of species type, defective seeds, and storage conditions. Another topic that has received very little attention is the question of the existence of many different coffee cultivars within each species, which we believe should be further investigated, given that this can significantly affect the quality of the final beverage. Meanwhile, with the growing technological development in the areas of science and agriculture, there are many other aspects to be studied (or revisited), and the field of the aromatic quality of coffee provides ample opportunity for scientific investigation.

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Section: Defective Seeds and Types Of Beveragesmentioning

confidence: 99%

Section: Defective Seeds and Types Of Beveragesmentioning

confidence: 99%

Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

Toledo

Pezza

et al. 2016

Comp Rev Food Sci Food Safe

Self Cite

178

180

View full text Add to dashboard Cite

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“…This also suggests that early hulling did not favor the production of coffee with these defects because the early-hulled coffee presented equal or lower values of electrical conductivity and potassium leaching than later-hulled coffee (Table 2). According to Bandeira et al (2009), green and green black coffee beans contain chemical compounds that are not found in higher quality coffees, which may be associated with the lower quality of the product. They also exhibited lower quality, undesirable acidity and oxidation .…”

Section: Resultsmentioning

confidence: 99%

Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling

Partelli

Partelli²,

Partelli³

et al. 2014

Sem. Ci. Agr.

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The time spent in coffee drying is quite important for keeping the product quality and therefore choosing the appropriate method to be used. This study was performed to quantify the decrease in drying time as a result of early hulling of conilon coffee (Coffea canephora) dried on a concrete terrace in a greenhouse, as well as to determine the quality of the dried coffee. The coffee was harvested at more than 80% ripe fruits and immediately placed on concrete terraces in greenhouses for drying. The parcels were hulled when 22%, 19%, 16% and 13% (wb) moisture levels were reached. Then, the parcels hulled at 22%, 19% and 16% moisture were returned to the greenhouse until they reached the desired moisture level of 13% (wb). The time spent on drying was quantified, and coffee quality was assessed through sensory, chemical and physiological analyses. This procedure was performed in four distinct periods during the harvest, and four repetitions were performed in blocks. The F (ANOVA) and Tukey (at 5% of probability) tests were performed to compare the evaluated characteristics among groups. The coffee hulled at 22% (wb) moisture content presented a considerably shorter drying time (6 days shorter) than the coffee hulled at 13% (wb) moisture content. The early hulling of conilon coffee did not affect the final quality. Thus, early hulling is a practical and significantly favorable technique for coffee farmers because it decreases drying time and improves the use of terrace space without diminishing coffee quality. Key words: Coffea canephora, robusta, drying, electrical conductivity, reducing sugars ResumoO tempo despendido na secagem é fundamental para manter a qualidade do produto e escolher o procedimento de secagem a ser adotado. Esse trabalho teve como objetivo quantificar a redução do tempo de secagem com beneficiamento prévio do café conilon (Coffea canephora) em terreiro de estufa, bem como avaliar a qualidade dos grãos secos. O café conilon foi colhido com mais de 80% de frutos maduros e colocados, simultaneamente, em terreiros de estufas. Assim, as parcelas foram beneficiadas no momento em que atingiram 22%, 19%, 16% e 13% de umidade (bu). As parcelas com 22%, 19% e 16% (bu), foram levadas de volta ao terreiro até que atingissem o nível de umidade ideal de 13% (bu). O tempo de secagem foi quantificado e a qualidade do produto avaliada através análise sensorial, química e fisiológica. O trabalho foi realizado em blocos ao acaso, com quatro repetições, e 1 Engº Agrº, Dr. Prof., Deptº de Ciências Agrárias e Biológicas, Universidade Federal do Espírito Santo, UFES, São Mateus, ES.Brasil. E-mail: partelli@yahoo. os resultados submetidos ao teste F (ANOVA) e teste de média (Tukey a 5% de probabilidade). Houve diminuição de 6 dias na secagem do café beneficiado a 22% de umidade, comparado ao café beneficiado a 13%. O beneficiamento prévio do café conilon não afetou a qualidade final. Assim, conclui-se que o beneficiamento prévio do café com 22% (bu), com posterior secagem até atingir 13% é uma prática que fav...

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“…Trabalhos recentes relatam a sua utilização na discriminação de amostras de café torrado obtidas de frutos de diferentes estádios de maturação e tipos de processamentos pós-colheita através de sua composição volátil, 34 e a avaliação da composição volátil dos defeitos intrínsecos do café (preto, verde e ardido) para identificação de marcadores dos defeitos em relação aos grãos sadios. 35 A avaliação conjunta dos gráficos de escores (Figura 4) e pesos (Figura 5) mostra que os sinais da região entre 2800 e 3000 cm -1 e 1750 cm -1 foram os principais responsáveis pela discriminação das amostras de café com 0% de casca, uma vez que as informações sobre essas bandas e as amostras de café puro encontram-se em áreas equivalentes nos dois gráficos, ou seja, valores positivos em CP1 e CP2. Isso confirma a análise visual dos espectros da amostra de café sem adulterante e da casca pura após a torração (Figura 2), onde é verificada a presença dessas bandas apenas no espectro do café não adulterado.…”

Section: Resultados E Discussão Análises Por Espectroscopia No Infravunclassified

Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café

Tavares¹,

Pereira²,

Nunes³

et al. 2012

Quím. Nova

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Recebido em 23/9/11; aceito em 18/1/12; publicado na web em 30/4/12 MID-INFRARED SPECTROSCOPY AND SENSORY ANALYSIS APPLIED TO DETECTION OF ADULTERATION IN ROASTED COFFEE BY ADDITION OF COFFEE HUSKS.Mid-infrared spectroscopy and chemometrics were used to identify adulteration in roasted and ground coffee by addition of coffee husks. Consumers' sensory perception of the adulteration was evaluated by a triangular test of the coffee beverages. Samples containing above 0.5% of coffee husks from pure coffees were discriminated by principal component analysis of the infrared spectra. A partial least-squares regression estimated the husk content in samples and presented a root-mean-square error for prediction of 2.0%. The triangular test indicated that were than 10% of coffee husks are required to cause alterations in consumer perception about adulterated beverages.Keywords: coffee; adulteration; chemometrics. INTRODUÇÃOFraudes em produtos alimentícios são relatadas há vários anos, ocorrendo principalmente nos produtos com alto valor agregado e com características físicas que favoreçam as adulterações.1-3 Para o café é considerada como fraude a mistura, intencional ou não, de outros produtos, geralmente de custo inferior e que comprometa sua qualidade. 4O Brasil é o maior produtor e exportador de café e seu crescimento no mercado está associado à melhoria da qualidade do produto. A Instrução Normativa nº 16, de 24/5/2010, do Ministério da Agricultura, Pecuária e Abastecimento (MAPA) visa a garantia da qualidade para o café torrado e moído, e estabelece como 1% o percentual máximo permitido em conjunto de impurezas (cascas e paus), sedimento (pedras, torrões e areia) e matérias estranhas (milho, centeio, açúcar, cevada, sementes de açaí, entre outras). 5Dentre as técnicas analíticas estudadas para emprego na identificação das adulterações em café torrado e moído destacam-se as análises cromatográficas, a microscopia e a espectroscopia no infravermelho.3,6,7 O processo convencional mais utilizado pelos laboratórios credenciados pela Associação Brasileira da Indústria do Café (ABIC) para identificação de adulterações em café torrado e moído consiste na análise de lâminas microscópicas preparadas com reagentes químicos, sendo a quantificação das impurezas baseada na comparação do percentual do extrato aquoso da amostra que está sendo analisada, com o extrato aquoso do café puro, 8 e algumas análises físico-químicas tais como teor de umidade, resíduo mineral fixo, extrato etéreo e cafeína.Em geral os métodos analíticos utilizados na identificação de amostras de café adulteradas são demorados, subjetivos e apresentam resultados muitas vezes discordantes. 9A técnica de espectroscopia na região do infravermelho próximo e médio tem sido utilizada como ferramenta analítica rápida e precisa na determinação de diversos constituintes em alimentos 7,10 e no seu controle de qualidade.11-16 Esta técnica tem sido utilizada na detecção de adulteração em mel, leite, azeite e produtos cárneos. [17][18][19][20] Outros autores detectaram a p...

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Composição volátil dos defeitos intrínsecos do café por CG/EM-headspace

Cited by 26 publications

References 10 publications

Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling

Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café

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