Impact of “ecological” post-harvest processing on coffee aroma: II. Roasted coffee

González-Ríos, Óscar; Suárez-Quiroz, Mirna Leonor; Boulanger, Renaud; Barel, Michel; Guyot, Bernard; Guiraud, Joseph-Pierre; Schorr‐Galindo, Sabine

doi:10.1016/j.jfca.2006.12.004

Cited by 107 publications

(89 citation statements)

References 24 publications

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“…Esta divisão tem sido adotada na literatura, mas deve-se ressaltar que há inúmeros compostos de funções mistas que são alocados aleatoriamente nas classes majoritárias específicas. 18 A seguir discute-se a correlação entre estas principais classes de voláteis e os teores de precursores de flavor apresentados na Tabela 1.…”

Section: Correlação Entre Precursores Dos Cafés Crus E Voláteis Produunclassified

“…As amostras foram discriminadas, nos dois estudos, utilizando ACP (análise por componentes principais), por grupos de notas aromáticas, mas a composição dos precursores não foi discutida nesses trabalhos. 18 O objetivo deste trabalho foi investigar a influência do pré-processamento sobre os precursores de voláteis presentes nos grãos de um café arábica (Coffea arabica, variedade Catuaí Amarelo), oriundos de mesma origem geográfica e selecionados em condições controladas de campo. Os dados de composição química quanto aos açúcares solúveis e totais, ácidos clorogênicos, fenólicos totais, proteínas, aminoácidos livres, trigonelina e ácidos graxos foram correlacionados com os voláteis produzidos após a torra.…”

Section: Introductionunclassified

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Correlação entre precursores e voláteis em café arábica brasileiro processado pelas vias seca, semiúmida e úmida e discriminação através da análise por componentes principais

Arruda¹,

Hovell²,

Rezende³

et al. 2012

Quím. Nova

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ANALYSIS. The influence of preprocessing of arabica coffee beans on the composition of volatile precursors including sugars, chlorogenic acids, phenolics, proteins, aminoacids, trigonelline and fatty acids was assessed and correlated with volatiles formed during roasting. Reducing sugars and free aminoacids were highest for natural coffees whereas total sugars, chlorogenic acids and trigonelline were highest for washed coffees. The highest correlation was observed for total phenolics and volatile phenolics (R= 0.999). Experimental data were evaluated by Principal Components Analysis and results showed that washed coffees formed a distinct group in relation to semi-washed and natural coffees.Keywords: aroma precursors; volatiles; pre-processing of coffee. INTRODUÇÃOAs técnicas de pré-processamento de café mais empregadas são conhecidas como via seca, via semiúmida e via úmida. A opção por cada uma delas impactará fortemente o perfil sensorial, a qualidade e o valor de mercado do produto pós-torra, por influenciar nos teores dos compostos precursores do flavor. [1][2][3][4][5] No preparo por via seca, o fruto é seco integralmente (com casca, polpa, mucilagem, pergaminho e semente), sendo esta a técnica mais utilizada pelos produtores de café no Brasil. Pela via semiúmida, são retirados a casca e o mesocarpo externo dos frutos, encaminhados à secagem com a mucilagem aderida ao pergaminho, dando origem aos cafés despolpados. Este processo leva à eliminação da parte externa do fruto, que representa 20% do fruto cereja e contém cerca de 60% da água, que não interessa ao cafeicultor. No preparo por via úmida, os cafés recém-despolpados são desmucilados (o mesocarpo interno é digerido), na maioria dos casos em excesso de água, por fermentação mediada pela microbiota nativa ou por catálise enzimática exógena, dando origem aos cafés desmucilados.6 Os grãos obtidos por via seca produzem bebidas mais encorpadas, o que tem sido associado à translocação de substâncias presentes na polpa para dentro das sementes de café.7,8 Em paralelo, os cafés despolpados e lavados fornecem bebidas mais suaves, o que classicamente é associado à remoção mecânica e lixiviação de alguns precursores de aroma. 9A comparação sobre os teores de açúcares e aminoácidos entre grãos lavados e não lavados sugere a ocorrência de germinação e processos bioquímicos que, embora ainda não totalmente elucidados, resultam em diferenças importantes nos teores de precursores do flavor, que ao final conferem as características peculiares de cada produto. 10-14O processo de torra do café aumenta a pressão dentro do grão, necessária para que as reações químicas ocorram. Pelo aumento de temperatura ocorrem, principalmente, a decomposição dos açúcares, a descarboxilação de ácidos carboxílicos, os rearranjos e as reações entre aminoácidos e açúcares via reações de Maillard e Strecker, formando inúmeros compostos de classes químicas bastante distintas.1,2 Através de mecanismos térmicos já bem descritos os ácidos clorogênicos, principais compostos fenólicos do café, são...

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Section: Correlação Entre Precursores Dos Cafés Crus E Voláteis Produunclassified

Section: Introductionunclassified

Correlação entre precursores e voláteis em café arábica brasileiro processado pelas vias seca, semiúmida e úmida e discriminação através da análise por componentes principais

Arruda¹,

Hovell²,

Rezende³

et al. 2012

Quím. Nova

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“…These microorganisms were detected in wet fermentation processes of the Arabica coffee, generating significant impacts on coffee quality. Gonzalez-Rios et al [15] found that the removal of mucilage through degradation in water provided coffees with more fruity, floral, and caramel attributes and characteristics, while the removal of mucilage provided drier, more neutral beverages.…”

Section: Introductionmentioning

confidence: 99%

Influence of Solar Radiation and Wet Processing on the Final Quality of Arabica Coffee

Pereira

Guarçoni

Cardoso

et al. 2018

Journal of Food Quality

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The coffee growing in the state of Espírito Santo has some peculiarities that differ from the other regions producing Arabica coffee in Brazil because it has a diversity of edaphoclimatic conditions that influence the final quality of the bean. This study aimed to demonstrate and quantify the effect of solar radiation and of different forms of wet process on the final quality of Arabica coffee in crops located in the altitude range of 950 meters, in order to understand what would be the best wet processing methods for the coffee cultivated to the East (sun-grown) and coffee cultivated to the South-Southeast (shade-grown). The results indicate that shading has a significant effect on the final quality of the Arabica coffee, as well as the type of wet process used to process the beans after harvest. Therefore, there is a need to study in depth the factors related to the processing, edaphoclimatic, and relief conditions inherent to mountain coffee cultivation.

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“…Some of the compounds being investigated, particularly the volatile terpenes, have not previously been quantified accurately although their presence and peak abundance have been reported previously (Del Terra et al, 2013, Gonzalez-Rios et al, 2007, Mondello et al, 2005, Akiyama et al, 2008. Mostly found in coffee flowers and berries, terpenes are known to remain in the roasted coffee beans and corresponding brews (Stashenko et al, 2013, Emura et al, 1997, Akiyama et al, 2008.…”

Section: Application Of Analytical Methods To Measure Key Aroma Volatmentioning

confidence: 99%

The compositional basis of coffee flavour

Sunarharum¹

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Coffee trade is a billion-dollar industry and coffee remains one of the most traded commodities of economic importance to both the countries producing, and the countries consuming coffee. To ensure demand, it is of great importance to constantly maintain and, where possible, improve its quality.Flavour is crucial to coffee quality. However, describing coffee flavour is a very complex task as it is influenced by numerous factors from the farm to cup. These factors influence compositional properties of coffee and have a large impact on the perceived flavour.The ultimate aim of this project was to understand how different components in coffee influence flavour perception. The approach involved an exploration on the sensory and physicochemical profiles of sensorily diverse 26 commercial single-origin 'specialty' coffees. Sensory evaluation of these 26 selected coffees involves assessment on the brews while coffee ground and extracts were analysed for physicochemical profiles. An analytical method was developed and applied for rapid quantification of the targeted volatiles compounds in coffee. The results of sensory and physicochemical evaluation were modelled using a multivariate analysis to explore the relationship between attributes and to know potential sensory markers that could contribute to coffee flavour.Coffee proved to be a highly challenging matrix to study and required special preparation and presentation of individual samples at consistent temperature during sensory evaluation. Nevertheless, sensory profiles for the diverse range of coffees was achieved.Certain coffees were clearly distinctive: Ethiopian coffees registered fruity, citrus and aromatic spice sensory profile notes, Australian coffees exhibited milder profiles, while India Robusta coffees generally possess smoky, woody, earthy and cereals profile.Three analytical stable isotope dilution analysis/gas chromatography-mass spectrometry (SIDA/GC-MS) methods were developed and applied to quantify 27 key volatile compounds which were targeted due to their reported importance to coffee flavour. These methods involved a headspace-solid phase microextraction/gas-chromatography (HS-SPME/GC-MS) of coffee, steam distillation extraction of coffee followed by a HS-SPME/GC-MS and direct liquid injection of a steam distilled extract of coffee to GC-MS.ii The 26 medium-roasted single-origin coffees investigated were quite diverse in physicochemical properties. It was clear that some coffees showed distinct physicochemical characters, for example, Robusta coffee contained doubled the caffeine content, higher concentrations of dicaffeoylquinic acids (diCQAs), higher pH, and higher L*

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Impact of “ecological” post-harvest processing on coffee aroma: II. Roasted coffee

Cited by 107 publications

References 24 publications

Correlação entre precursores e voláteis em café arábica brasileiro processado pelas vias seca, semiúmida e úmida e discriminação através da análise por componentes principais

Correlação entre precursores e voláteis em café arábica brasileiro processado pelas vias seca, semiúmida e úmida e discriminação através da análise por componentes principais

Influence of Solar Radiation and Wet Processing on the Final Quality of Arabica Coffee

The compositional basis of coffee flavour

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