Fingerprint developing of coffee flavor by gas chromatography–mass spectrometry and combined chemometrics methods

Huang, Lan-Fang; Wu, Mingjian; Zhong, Kangping; Xiao-guang, Sun; Liang, Yi‐Zeng; Dai, Yongnian; Huang, Kang; Guo, Fang-Qiu

doi:10.1016/j.aca.2007.02.013

Cited by 54 publications

(32 citation statements)

References 26 publications

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“…Other studies have been successfully applied to analyze and authenticate other food products. For example, coffee has been studied to detect dichloromethane, methylimidazole, adulterations of ground roasted coffee with roasted barley; other properties of coffee as fingerprint of coffee flavor and discrimination among several varieties has been done with the help of chemometric analysis (Casal et al, 2002;Hovell et al, 2010;Huang et al, 2007;Oliveira et al, 2009;Russo et al, 1989). Detection of pesticides, vitamins, sugars and organic acids on vegetables, fruits and fruit juices has been reported (Barden et al, 1997;Gonzalez et al, 2008;Pereira et al, 2006;Sanz & Martinez Castro, 2004;Wegener & Lopez Sanchez, 2010;Xiao et al, 2006;Yang et al, 2011).…”

Section: Gas Chromatographymentioning

confidence: 99%

Procedures of Food Quality Control: Analysis Methods, Sampling and Sample Pretreatment

Ornelas‐Soto¹,

Barbosa-Garcı́a²,

López-de-Alba³

2011

Quality Control of Herbal Medicines and Related Areas

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Section: Gas Chromatographymentioning

confidence: 99%

Procedures of Food Quality Control: Analysis Methods, Sampling and Sample Pretreatment

Ornelas‐Soto¹,

Barbosa-Garcı́a²,

López-de-Alba³

2011

Quality Control of Herbal Medicines and Related Areas

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“…Coffee is one of the most consumed beverages in the world, and remarkably, the primary industrial method of quality control for coffee remains the use of human smell and taste, in spite of the inherent nonquantitative and often subjective limitations that such “organoleptic” analysis implies 36. The volatiles that make up the aroma of any coffee, of course, play an important role in sensory analyses and can be considered a “fingerprint” of the product 37,38. While considerable efforts have been made to chemically characterize the aroma-related substances in coffee,37-43 reliable discrimination among different coffees remains a difficult task still under very active investigation 44-47.…”

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confidence: 99%

Discrimination of Complex Mixtures by a Colorimetric Sensor Array: Coffee Aromas

2010

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The analysis of complex mixtures presents a difficult challenge even for modern analytical techniques, and the ability to discriminate among closely similar such mixtures often remains problematic. Coffee provides a readily available archetype of such highly multicomponent systems. The use of a low-cost, sensitive colorimetric sensor array for the detection and identification of coffee aromas is reported. The color changes of the sensor array were used as a digital representation of the array response and analyzed with standard statistical methods, including principal component analysis (PCA) and hierarchical clustering analysis (HCA). PCA revealed that the sensor array has exceptionally high dimensionality with 18 dimensions required to define 90% of the total variance. In quintuplicate runs of 10 commercial coffees and controls, no confusions or errors in classification by HCA were observed in 55 trials. In addition, the effects of temperature and time in the roasting of green coffee beans were readily observed and distinguishable with a resolution better than 10 °C and 5 min, respectively. Colorimetric sensor arrays demonstrate excellent potential for complex systems analysis in real-world applications and provide a novel method for discrimination among closely similar complex mixtures.The evaluation and discrimination of complex mixtures remains an important challenge to chemical analysis. The most common strategy for analysis of mixtures is a complete component-by-component approach, i.e., fractionation of the mixture and characterization of the individual components. This generally implies the use of hyphenated techniques, i.e., the sequential combination of a separation technique (e.g., a chromatography) with single or multiple spectroscopic techniques (e.g., mass spectrometry). 1,2 While gas chromatography/ mass spectrometry (GC/MS) is the most popular of all hyphenated techniques, it often proves cumbersome for accurate discrimination among similar complex mixtures. 2,3 Moreover, even for high-performance separation techniques, the number of compounds that can be differentiated is disappointingly small relative to the extremely large number of components in truly complex mixtures. 3,4 For complex mixtures with hundreds of components, there are often multiple analytical goals: in addition to the occasional requirement for a full component-by-component analysis, more common needs involve comparisons against a standard, discrimination of subtle differences © 2010 American Chemical Society * Corresponding author. Tel: 1-217-333-2794. Fax: 1-217-333-2685. ksuslick@uiuc.edu. In recent years, we have developed a rather different approach using a colorimetric sensor array. The design of such an array 17-24 is based on strong dye-analyte interactions, which is quite different from other electronic nose technologies that generally rely on weak, nonspecific intermolecular interactions. Optical arrays have also found other applications for sensing in aqueous solutions of anions, organic compounds, amino aci...

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“…They are the main factors responsible for the aroma. They belong to various chemical groups: aliphatic hydrocarbons, sulfur compounds, pyrazines, pyridines, oxazoles, pyrroles, furans, aldehydes, ketones and phenols (Freitas & Mosca, 1999;Buffo & Cardelli-Freire, 2004;Bröhan et al, 2009;Rodriguez et al, 2010) but only a relatively small group of them (called the key components) is responsible for the aroma of coffee, such as dimethyl disulfide, which is an essential element for improving the fragrance of coffee aroma (Huang et al, 2007;Bröhan et al, 2009). Dptimal climate conditions are important during the grow, flowering and ripening of the coffee fruit.…”

Section: Introductionmentioning

confidence: 99%

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Knysak

2017

Food Sci. Technol

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Aroma is the most important factor in assessing the quality of coffee. The volatile compounds profile could be very important to confirm the authenticity of Coffea arabica. The study was carried out on two species of unroasted coffee beans: Coffea arabica from Colombia and Nepal and Coffea robusta from Uganda and Vietnam. Both Coffea arabica and Coffea canephora were imported to the country of analysis approximately 5 months prior to the research. Before the analysis, the coffee beans were kept in a sealed, dark container, at 21 °C. The tests were performed using an electronic nose. Its functioning is based on gas chromatography with two columns of different polarities in parallel and with 2 ultra sensitive Flame Ionization Detectors (FID). With multivariate statistics -Principal Components Analysis -it was possible to reduce the number of links and present them in two dimensions, which allowed for the unambiguous identification and assignment of samples to a particular species of coffee. By using an electronic nose, one can distinguish and group unroasted coffee beans' flavours depending on the country of origin and species.

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Fingerprint developing of coffee flavor by gas chromatography–mass spectrometry and combined chemometrics methods

Cited by 54 publications

References 26 publications

Procedures of Food Quality Control: Analysis Methods, Sampling and Sample Pretreatment

Procedures of Food Quality Control: Analysis Methods, Sampling and Sample Pretreatment

Discrimination of Complex Mixtures by a Colorimetric Sensor Array: Coffee Aromas

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

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