Methodologies for Improved Quality Control Assessment of Food Products

Coimbra, Manuel A.; Rocha, Sı́lvia M.; Barros, António S.

doi:10.1002/9780470277805.ch2

Cited by 2 publications

(1 citation statement)

References 108 publications

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“…Quality control and food authentication through fast and reliable methods are essential (Coimbra et al., 2017) in a market where specialty coffees have been gaining interest from consumers who valorise the diversity of coffee origins and their influence in the perceived characteristics (Vezzulli et al., 2021). In this respect, coffee VOCs have proved their usefulness as markers of origin (Costa Freitas et al., 2001; de Toledo et al., 2017b), defects (Giacalone et al., 2019), roasting (Mateus et al., 2007; de Toledo et al., 2017a), brewing (Rocha et al., 2004) and microbial or mite contamination (Salvador et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

Design of volatile organic compounds profiles of roasted Coffea arabica extracts produced by supercritical and conventional solvents

Toledo

Melo

Rodrigues

et al. 2022

Int J of Food Sci Tech

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Summary This work addresses the potential of supercritical fluid extraction (SFE) to design volatile organic compounds (VOCs) profiles using roasted Coffea arabica. On the whole, 57 VOCs were identified by HS‐SPME/GC–MS. A full factorial design was adopted to study the effect of pressure (180 and 300 bar), temperature (40 and 80 °C) and ethanol content (0 and 5 wt.%). The total extraction yield ranged from 1.4 wt.% to 9.8 wt.%. At 180 bar and 80 °C, two extracts exhibited VOCs amount up to 3.5 times higher than the dichloromethane extract. Temperature and pressure favoured VOCs amount and total yield in conflicting ways, and ethanol had a negligible effect on VOCs amount. At 180 bar and 80 °C, the VOCs profile revealed a reinforcement of pyrroles, phenols, cyclopentenes and pyrans, at the expense of pyridines, carboxylic acids and furans. Hence, this essay evidences the potential of SFE to engineer coffee VOCs profiles.

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