Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean

Liu, Chujiao; Yang, Ni; Yang, Qian; Ayed, Charfedinne; Linforth, Robert; Fisk, Ian D.

doi:10.1016/j.foodchem.2018.12.080

Cited by 60 publications

(63 citation statements)

References 30 publications

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“…The study also discovered that the amount of pyrazine formation was positively associated with the roasting time of peanut [ 23 ]. In addition to peanut, various pyrazine compounds were identified in roasted coffee bean and, among them, the pyrazine with the ethyl group showed relatively lower threshold compared to other pyrazines [ 12 ]. The literature highlighted that pyrazine complexly interacts with other volatile compounds to develop coffee flavor [ 7 ].…”

Section: Resultsmentioning

confidence: 99%

“…Many studies have investigated different aspects of coffee: antioxidant capacities of coffee bean and coffee residues [ 11 ], enhancing Robusta coffee aroma by modifying flavor precursors in the green coffee bean [ 12 ], chlorogenic acid and caffeine contents in various commercial brewed coffee [ 13 ], physicochemical properties and volatile compounds by roasting conditions of coffee bean [ 6 ], benzopyrene contents by roasting [ 14 ], and fatty acid compositions contained in instant coffee [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts

Lee

Hong

jin-ju

et al. 2020

Foods

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This study investigated nutritional, physicochemical, and sensory characteristics of coffee brewed with conventional and high-oleic peanut extracts. Compared to normal coffee, peanut coffee exhibited more diverse amino acids compositions. In constituent amino acids composition, peanut coffee exhibited increased proportions of glutamic and aspartic acids but decreased phenylalanine. Peanut coffee had higher thiamin, niacin, and sugar contents, improved antioxidant capacity, and lower caffeine contents. In electronic tongue analysis, peanut coffee showed an increased intensity of sweetness and umami taste but decreased bitterness, corresponding to the result of amino acids compositions and caffeine and sugar contents. In volatile compounds analysis using gas chromatography-mass spectrometry (GC/MS) with the sniffing test, peanut coffee had high concentrations of 2-ethyl-3,6-dimethylpyrazine, 2,2′-methylenebis-furan, and furfuryl propionate, which were perceived as peanut and roasted odors in the sniffing test. This study will provide informative data in extending the application of peanut to coffee and developing novel coffee, with added peanut, that is nutritionally beneficial.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts

Lee

Hong

jin-ju

et al. 2020

Foods

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“…Seluruh senyawa tersebut akan menjadi prekusor flavor dalam pembuatan kopi kulit pisang. Reaksi yang dimungkinkan terjadi pada suhu tinggi diatas 150 °C antara lain reaksi Maillard, karamelisasi, oksidasi dan pirolisis (Ludwig et al, 2013;Lee et al, 2017;Liu et al, 2019). Reaksi ini dapat menghasilkan senyawa antioksidan sehingga kopi yang dihasilkan akan mengandung senyawa antioksidan.…”

Section: Pendahuluanunclassified

Pembuatan Kopi dari Kulit Pisang Kepok (Musa paradisiaca Linn) dan Aktivitas Antioksidannya

Mentari

Kholisoh

Hidayat

et al. 2019

JIPHP

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Processing coffee from kepok banana peel is an option in diversifying food preparations and providing non-caffeine coffee. This study aims to study the characteristics of banana peel coffee based on fruit maturity and oven duration. In addition, it also analyzes total phenol and its antioxidant activity. The study design used a factorial randomized design with the first factor of fruit maturity (unripe and ripe) and the second factor of oven length (5, 10, and 15 minutes). Banana skin coffee has a yield ranging from 8.6 to 11.6%. Bulk density ranges from 0.43-0.48g/ml. Water content ranges from 3.9-6.39%. Ash content ranges from 0.92-6.79%. The content of phenol ranges from 0.6 to 2.46 mg PE/g. The coffee phenol content of ripe banana peel is larger than unripe. The longer oven increases the phenol content. IC50 and EC50 decrease with increasing phenol. The antioxidant activity of ripe banana peel coffee is larger than unripe

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“…Carbonyl-amine reactions are responsible for the formation of numerous food flavors during processing (Liu, Yang, Yang, Ayed, Linforth, & Fisk, 2019;Zhao, Wang, Xie, Xiao, Du, Wang, Cheng, & Wang, 2019). Among them, Maillard reaction is recognized as the most important route for the formation of these compounds (Adams & De Kimpe, 2006;Cui, Yu, Xia, Duhoranimana, Huang, & Zhang, 2019;Scalone, Lamichhane, Cucu, De Kimpe, & De Meulenaer, 2019).…”

Section: Introductionmentioning

confidence: 99%

Oligomerization of reactive carbonyls in the presence of ammonia-producing compounds: A route for the production of pyridines in foods

2020

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The reactions of different lipid-derived reactive carbonyls with ammonia-producing compounds were studied to investigate the formation of pyridines in foods. 2-Alkyl, 3alkyl-, and 2,5-dialkylpyiridines were produced by oligomerization of short-chain aldehydes in the presence of ammonia. Thus, acetaldehyde/crotonaldehyde mixtures and 2,4-alkadienals were the main responsible for the formation of 2-alkylpyridines; acrolein or 2,4-alkadienals were needed for the formation of 3-alkylpyridines; and 2alkenals were responsible for the formation of 2,5-dialkylpyridines. On the contrary, 2,6-dialkylpyridines were produced by cyclization of unsaturated ketones. Reactions pathways for formation of these pyridines are proposed, and confirmed by isotopic labelling experiments. Aldehydes and ketones required for their formation are produced in the course of lipid oxidation. Therefore, pyridine formation seems to be an additional consequence of the lipid oxidation pathway. This new knowledge can employed for the optimization of reactions to achieve the desired targeted flavor generation during food processing.

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Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean

Cited by 60 publications

References 30 publications

Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts

Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts

Pembuatan Kopi dari Kulit Pisang Kepok (Musa paradisiaca Linn) dan Aktivitas Antioksidannya

Oligomerization of reactive carbonyls in the presence of ammonia-producing compounds: A route for the production of pyridines in foods

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