Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts

Lee, Jookyeong; Hong, Seong Jun; jin-ju, Cho; Boo, Chang Guk; Kim, Dasom; Shin, Eui‐Cheol

doi:10.3390/foods9111664

Cited by 10 publications

(4 citation statements)

References 37 publications

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“…GC-effluent sniffing (GC-O) by trained panelists was applied to coffee analysis to determine the volatile compounds playing an important role in coffee brew flavor [129]. Indeed, unlike GC-MS and GC-FID, which allow the identification and quantification of VOC, GC-O offers the advantage of assessing the odor perception and intensity of each eluting VOC [25].…”

Section: Gc Detecting Systems In Ec Analysismentioning

confidence: 99%

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

et al. 2021

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Espresso coffee (EC) is a common coffee preparation technique that nowadays is broadly widespread all over the globe. Its popularity is in part attributed to the intense aroma and pleasant flavor. Many researchers have studied and reviewed the aroma of the coffee, but there is a lack of specific review focused on EC aroma profile even if it is intensively investigated. Thus, the objective of the current review was to summarize the aroma profile of EC and how different preparation variables can affect EC flavor. Moreover, a collection of diverse analytical procedures for volatile analysis was also reported. The findings of this survey showed that the volatile fraction of EC is extremely complex, but just some compounds are responsible for the characteristic aroma of the coffee, such as some aldehyde, ketones, furanones, furans, sulfur compounds, pyrazines, etc. In addition, during preparation, some variables, e.g., temperature and pressure of water, granulometry of the coffee particle, and brew ratio, can also modify the aroma profile of this beverage, and therefore its quality. A better understanding of the aroma fraction of EC and how the preparation variables should be adjusted according to desired EC would assist coffee workers in obtaining a higher quality product.

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Section: Gc Detecting Systems In Ec Analysismentioning

confidence: 99%

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

et al. 2021

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“…Pyrroles provide a burnt odor and are one of the sources of burnt flavor produced by roasting peanuts at high temperatures. These compounds, although not very diverse and not very abundant, contribute significantly to the main flavor of roasted peanuts (Lee et al., 2020 ). Ketones, esters, and alkenes have mainly fruity and green aromas and contribute significantly to the green aroma of roasted peanuts.…”

Section: Resultsmentioning

confidence: 99%

Section: Partial Least Squares Regression (Plsr) Analysis Between Vol...mentioning

confidence: 99%

Analysis of roasted peanuts based on GC–MS combined with GC–IMS

Zhang,

Shi,

Sun

et al. 2023

Food Science & Nutrition

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The present study used gas chromatography–mass spectrometry (GC–MS) and gas chromatography–ion mobility spectrometry (GC–IMS) to separate and identify the characteristic volatile flavor substances in 30 roasted peanut samples. GC–MS identified 59 volatile compounds, and GC–IMS detected 61 volatile flavor substances. The 30 peanut varieties were then divided into four groups on the basis of their volatile flavor substances using principal component analysis (PCA), and a fingerprint profile of the varieties' volatile characteristics was established from information peaks identified in the spectra. Descriptive sensory analysis (DSA) was performed to distinguish differences in flavor attributes between roasted peanut varieties. Partial least squares regression (PLSR) was performed with the volatile flavor content of roasted peanuts as the independent variable and the flavor attribute score as the dependent variable. These findings provide a basis for predicting the appeal of roasted peanuts based on their composition and demonstrate a potential avenue for improving food flavor quality.

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“…Coffee was also the subject of study for Korean researchers, Lee et al [ 3 ]. The authors investigated the nutritional, physicochemical, and sensory characteristics of coffee brewed with conventional and high-oleic peanut extracts.…”

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confidence: 99%