Impact of drying process on chemical composition and key aroma components of Arabica coffee

Kulapichitr, Fareeya; Borompichaichartkul, Chaleeda; Suppavorasatit, Inthawoot; Cadwallader, Keith R.

doi:10.1016/j.foodchem.2019.03.152

Cited by 86 publications

(66 citation statements)

References 29 publications

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“…More than 70 volatile compounds were detected and grouped by chemical class, including 7 furans, 12 pyrazines, 9 aldehydes, 10 ketones, 5 pyrroles, 9 esters, 2 pyridines, 2 sulfur and 6 phenolic compounds, 3 terpenes, and others, as shown in Table 1. The identified volatiles in the analyzed samples agreed with those reported in other studies for EC [1,11,[15][16][17][18][19][20][21].…”

Section: Volatile Compounds In Espresso Coffees (Ec) Brewed By Capsulessupporting

confidence: 90%

“…Therefore, selected key odorants responsible for coffee flavor were investigated, combining previous literature data and chemometrics. Among these compounds, eight were identified as key odorants for coffee aroma according to [1,18] (i.e., 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, 2,3-pentanedione, 2-ethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3,5-dimethylpirazine and guaiacol) and listed in Table 4, together with their odor description and contribution on flavor [1,[15][16][17]. These substances have been suggested to have either a positive or a negative contribution on flavor, and therefore a correlation with the aroma profile of EC [18].…”

Section: Volatile Compounds In Espresso Coffees (Ec) Brewed By Capsulesmentioning

confidence: 99%

“…Although the volatile profile of coffee is very complex, bioactive substances (called key odorants) have been identified as important contributors to the taste and correlated to coffee aroma, and consequently to the quality of the final product. Many published papers concern the relationship between the aroma profile of coffee and the chemical composition of the seeds, including other parameters such as the species and cultivars of coffee, climate, and processing methods, such as roasting, storage and brewing methods [14][15][16]. Thus, the chemical composition of the aroma is an important quality marker for EC.…”

Section: Introductionmentioning

confidence: 99%

“…Kovats Index (KI) experimentally determined for the SUPELCO ® -Wax capillary column using homologous series of C8-C30 alkanes; 2 Identification (ID). Reliability of identification proposal is indicated by: (A) mass spectrum, retention time, and KI according to standards; (B) mass spectrum and retention index comparing literature data[1,12,[15][16][17][18][19][20][21][22]; (C) mass spectrum compared with NIST 11 mass spectral database (pubchem.ncbi). * Key odorants selected by partial least squares discriminant analysis (PLS-DA) (VIP threshold > 1).…”

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confidence: 99%

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Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS

et al. 2020

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Coffee capsules market is on the rise as it allows access to a wide selection of coffee, differing in taste and brand. However, few data about the chemical characterization of the capsule-brewed coffee aroma are available. In this work, an untargeted approach using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography–mass spectrometry (GC-MS) and combined to chemometrics was performed to study and compare aroma profile from 65 capsule-brewed espresso coffees (ECs) commercialized by five of the most representative brands in Italy. Volatile profiles obtained from ECs were subjected to multivariate statistical analysis, which generally did not show a significant variability among coffees belonging to the same brand, except for those modified after the addition of specific flavor additives or aromatic substances (such as caramel, chocolate, etc.). Similarities may be related to the starting coffee brew or the processing method, which is likely the same for each individual brand. Additionally, partial least squares discriminant analysis (PLS-DA) showed that capsules from a specific brand contain the highest concentration of pyrazines, thus characterized by an intense and characteristic aroma, and a stronger note than those from the other brands. This study supports that the chemical analysis in conjunction with chemometric tools is a useful approach for assessing flavor quality, even if the need remains to identify volatile markers of high-quality beverages.

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Section: Volatile Compounds In Espresso Coffees (Ec) Brewed By Capsulessupporting

confidence: 90%

Section: Volatile Compounds In Espresso Coffees (Ec) Brewed By Capsulesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS

et al. 2020

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“…GC in combination with FID is a good choice for the quantification of organic compounds and has been used for the aroma analysis of coffee samples (Chin et al, 2015;Mondello et al, 2004;Novaes et al, 2019;Novaes et al, 2015;Ryan, Shellie, & Tranchida, 2004;Sari, Wahyudi, & Sulihkanti, 2012;Schoenauer & Schieberle, 2018). Mass spectrometry (MS) offers universal detection and has been widely used for the aroma analysis of coffee (Bertrand, Boulanger, & Dussert, 2012;Bressanello et al, 2017;Bressanello, Liberto, & Cordero, 2018;Caporaso et al, 2018;Chin et al, 2015;Chin et al, 2015;Kulapichitr, Borompichaichartkul, Suppavorasatit, & Cadwallader, 2019;Majcher, Klensporf-Pawlik, Dziadas, & Jelen, 2013;Novaes et al, 2019;Ryan et al, 2004;Schoenauer & Schieberle, 2018;Thammarat et al, 2018;Wu & Cadwallader, 2019;Yang et al, 2016).…”

Section: Separation and Identification Of Coffee Aroma Compounds Usinmentioning

confidence: 99%

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Mahmud

Shellie

Keast

2020

Comp Rev Food Sci Food Safe

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Sensory analysis is a key method to assess flavor quality and to characterize consumer preference and acceptance, whereas instrumental analysis helps to identify flavor compounds. The combination of sensory analysis and instrumental analysis provides a platform for revealing key flavor compounds associated with consumer liking. This review discusses sensory evaluation, aroma analysis, and separation techniques using coffee as a central theme where possible to explore the aforementioned techniques. Emerging statistical methodologies are discussed along with their role in tying together discrete studies to reveal important flavor compounds that are either positively or negatively associated with consumer liking. Coffee is very widely studied, a fact that may be partially ascribed to its immense popularity in modern society. To this end, more than 100 sensory lexicons have been developed and implemented to describe specific coffee characteristics and around 1,000 volatile compounds have been identified in coffee. As a remarkably complex sample coffee has provided substantial impetus for adoption of new analytical approaches such as multidimensional separation technologies. This review describes common and emerging analytical techniques that have been employed for coffee analysis, with a particular emphasis placed on those associated with determination of volatile compounds. A comprehensive list of volatile compounds reported in coffee from 1959–2014 is included herein.

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Study on coffee flavour of various pour‐over brews

Chen

Kuo

Fang

2022

Flavour & Fragrance J

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Coffee filters and drippers advertised with various functions such as balanced flavour, sweeter taste and plentiful coffee scene are popular options for hand‐brewed coffee lovers. This study investigated the flavour of filtered coffee brewed by various coffee filters including Hario V60 filter, Kalita filter, flannel cloth filter and stainless‐steel (screen) filter based on the physical and chemical properties of the beverages. The results showed that the extraction time of V60 and flannel cloth filter were shorter. Kalita filter offered longer extraction time and obtained the highest amount of chlorogenic acids than other drippers. In the volatile profiles of aroma compounds, flannel cloth and stainless‐steel filters obtained higher total volatile compounds that may due to less volatiles were absorbed by filter material compared with paper filters, V60 and Kalita. Combined physical and chemical data among four extraction methods, partial least squares‐discriminant analysis (PLS‐DA) was able to separate samples into approximate four clusters. 2‐Acetylfuran and 3‐methyl‐phenol were found fluctuated wildly among samples and would be important factors for the differentiation of pour‐over coffee. This study suggested that the four coffees brewed by different filters have their own characteristic aroma profiles and did show their differences based on the chemical compositions caused by dripping speed and the interactions with filters.

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Impact of drying process on chemical composition and key aroma components of Arabica coffee

Cited by 86 publications

References 29 publications

Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS

Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Study on coffee flavour of various pour‐over brews

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