How Coffee Capsules Affect the Volatilome in Espresso Coffee

Greco, Giuseppe; Núñez-Carmona, Estefanía; Abbatangelo, Marco; Fava, Patrizia; Sberveglieri, Veronica

doi:10.3390/separations8120248

Cited by 13 publications

(9 citation statements)

References 17 publications

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“…This compound, derived from the sugar decomposition reaction, occurs in the Maillard reaction, as well as in caramelization [ 46 ]. Among phenols, guaiacol was the most predominant, and gives smoky and spicy tones [ 1 ].…”

Section: Resultsmentioning

confidence: 99%

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The Lipidic and Volatile Components of Coffee Pods and Capsules Packaged in an Alternative Multilayer Film

Basile,

De Luca,

Calabrese

et al. 2024

Foods

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Coffee pods and capsules require packaging that guarantees the optimal coffee preservation. The chemical composition of coffee can undergo quality decay phenomena during storage, especially in terms of lipidic and volatile components. Amongst coffee packaging, aluminum multilayer materials are particularly widely diffused. However, aluminum is a negative component because it is not recoverable in a mixed plastic structure and its specific weight gives significant weight to packaging. In this study, a multilayer film with a reduced content of aluminum was used to package coffe pods and capsules and compared to a standard film with an aluminum layer. Their influence on the peroxides and volatile organic compounds of two coffee blends, 100% Coffea arabica L., 50% Coffea arabica L., and 50% Coffea canephora var. robusta L., were studied during their 180-day shelf life. The predominant volatile organic compounds detected belonged to the class of furans and pyrazines. Both packaging materials used for both coffee blends in the pods and capsules showed no significant differences during storage. Thus, the alternative packaging with less aluminum had the same performance as the standard with the advantage of being more sustainable, reducing the packaging weight, with benefits for transportation, and preserving the coffee aroma during the shelf life.

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Section: Resultsmentioning

confidence: 99%

“…Coffee pods and capsules are single-serving products of roasted and ground coffee. In capsules, the coffee is pressed and placed in a generally cylindrical plastic or aluminum container sealed under vacuum [ 1 ]. In pods, the coffee is pressed and placed in round or flat packages made with paper.…”

Section: Introductionmentioning

confidence: 99%

The Lipidic and Volatile Components of Coffee Pods and Capsules Packaged in an Alternative Multilayer Film

Basile,

De Luca,

Calabrese

et al. 2024

Foods

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show abstract

“…Coffee is one of the most consumed beverages in the world. Moreover, it is the second most consumed beverage after water, and its consumption is constantly increasing [113]. Coffee brewing methods can be changed depending on the geographic, cultural, and social environment as well as individual preferences.…”

Section: E-sensing and Coffeementioning

confidence: 99%

Nanotechnology and E-Sensing for Food Chain Quality and Safety

Poeta,

Liboà,

Mistrali

et al. 2023

Sensors

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Nowadays, it is well known that sensors have an enormous impact on our life, using streams of data to make life-changing decisions. Every single aspect of our day is monitored via thousands of sensors, and the benefits we can obtain are enormous. With the increasing demand for food quality, food safety has become one of the main focuses of our society. However, fresh foods are subject to spoilage due to the action of microorganisms, enzymes, and oxidation during storage. Nanotechnology can be applied in the food industry to support packaged products and extend their shelf life. Chemical composition and sensory attributes are quality markers which require innovative assessment methods, as existing ones are rather difficult to implement, labour-intensive, and expensive. E-sensing devices, such as vision systems, electronic noses, and electronic tongues, overcome many of these drawbacks. Nanotechnology holds great promise to provide benefits not just within food products but also around food products. In fact, nanotechnology introduces new chances for innovation in the food industry at immense speed. This review describes the food application fields of nanotechnologies; in particular, metal oxide sensors (MOS) will be presented.

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“…Significant variations in IPMP and IBMP concentrations are reported in the literature for various green and roasted coffee samples. These variations may result from differences in geographical origin as well as production and processing practices of coffee beans. , In addition, the inconsistencies in the downstream roasting methods of coffee beans could stimulate a heat-initiated volatilome , that could skew the palatable balance of appealing and off-note aromas. , …”

Section: Introductionmentioning

confidence: 99%

“…These variations may result from differences in geographical origin as well as production and processing practices of coffee beans. 1,15 In addition, the inconsistencies in the downstream roasting methods of coffee beans could stimulate a heat-initiated volatilome 16,17 that could skew the palatable balance of appealing and off-note aromas. 18,19 Applying GC/EI-MS to analyze volatile metabolites, including pyrazines, in coffee beans to assess quality is welldocumented.…”

Section: ■ Introductionmentioning

confidence: 99%

Assessing Alkyl Methoxypyrazines as Predictors of the Potato-Taste Defect in Coffee

Shingiro

Shee

Beaudry

et al. 2022

ACS Food Sci. Technol.

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Organoleptic detection (cupping analysis) is typically used to evaluate coffee quality, which is influenced by various flavor compounds, including the relative abundances of 2-isopropyl-3-methoxypyrazine (IPMP) and 2-isobutyl-3-methoxypyrazine (IBMP). IPMP and IBMP are purportedly significant contributors to the potato-taste defect (PTD) in brewed coffee. This study investigated the relationship between PTD-positive coffee samples and concentrations of IPMP, IBMP, and two favorable flavor-note compounds, 2-ethyl-3,5-dimethylpyrazine (EDMP) and 2-furfurylthiol (FFT), formed during coffee roasting. Cupping analysis of 32 roasted coffee samples showed PTD-positive frequencies ranging between 0.13 and 0.39. Quantitative GC/MS measured the IPMP and IBMP metabolites at 21 ± 1 and 86 ± 1 ng g–1 in green beans and 115 ± 1 and 158 ± 3 ng g–1 in roasted beans, respectively, while EDMP (∼2000 ng g–1) and FFT (∼8 ng g–1), also formed during the roasting process, were much higher in roasted beans. Logistic regression analysis identified a disparity between PTD occurrence and the abundances of the potential quality predictors IPMP, IBMP, FFT, and EDMP in green and roasted coffee beans, yet a principal component analysis showed that metabolites isolated from roasted coffee beans associated more strongly with PTD occurence. Visual and algorithmic investigation of the regression data results showed a negative correlation between the [IBMP]:[EDMP] and [IBMP]:[FFT] ratios and PTD-negative samples. Similar correlations were extrapolated for the [IPMP]:[FFT] ratio and [IPMP]. Further investigations are needed to understand why increases in PTD-associated compounds correlated with PTD-negative scores.

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How Coffee Capsules Affect the Volatilome in Espresso Coffee

Cited by 13 publications

References 17 publications

The Lipidic and Volatile Components of Coffee Pods and Capsules Packaged in an Alternative Multilayer Film

The Lipidic and Volatile Components of Coffee Pods and Capsules Packaged in an Alternative Multilayer Film

Nanotechnology and E-Sensing for Food Chain Quality and Safety

Assessing Alkyl Methoxypyrazines as Predictors of the Potato-Taste Defect in Coffee

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