Surfing on the Scent Waves in the Food Flavor Sea

Flament, I.; Näf, Regula

doi:10.1007/978-1-4615-4693-1_17

Cited by 11 publications

(24 citation statements)

References 17 publications

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“…Hexanal is known to impart a rancid taste to coffee from the oxidation of polyunsaturated fatty acids, such as linoleic acid, which are abundant in coffee 12,43 . In a study by E. Makri et al 44 an exponential increase in hexanal concentration in those stored in an aerobic atmosphere was observed, therefore this compound was suggested as a marker in the coffee storage process.…”

Section: The Influence Of Storage Conditions On Changes In the Conten...mentioning

confidence: 94%

Effect of green and roasted coffee storage conditions on selected characteristic quality parameters

Błaszkiewicz

Nowakowska‐Bogdan

Barabosz

et al. 2023

Sci Rep

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The paper attempts to determine the best storage conditions for green and roasted coffee beans. Coffee beans were processed in various ways—some of them were washed or left in their natural state after harvesting, then they were stored in two types of packaging with different permeability, i.e. jute bag and GrainPro polymer bag, ensuring stable conditions in three temperature chambers, i.e. − 10, 10 and 20 °C. The grains treated in this way were evaluated after 3, 6, 9, and 12 months. The selection of the analyzed parameters (in roasted coffee—cupping and 3 selected volatile organic compounds; in green coffee—average water activity, content of volatile fatty acids, 6 selected volatile organic compounds) was to monitor the ongoing processes, and thus the qualitative changes taking place in grains. The research shows that grain stored at 20 °C ages the fastest. Grains stored in − 10 °C and 10 °C chambers perform similarly well. The evaluation of the parameters shows that among the grains stored in these two chambers, the method of grain processing (Natural/Washed) had a greater impact on the results, while the type of packaging did not differentiate the grains to such a significant extent.

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Section: The Influence Of Storage Conditions On Changes In the Conten...mentioning

confidence: 94%

Effect of green and roasted coffee storage conditions on selected characteristic quality parameters

Błaszkiewicz

Nowakowska‐Bogdan

Barabosz

et al. 2023

Sci Rep

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show abstract

“…In addition to the quantification of VOCs, the ethanol/methanol ratio was calculated (Gibson, 1974 apud Flament, 2001).…”

Section: Methodsmentioning

confidence: 99%

“…The composition of VOCs in green coffee beans may be related to quality as the volatile profile has the potential to be a marker of defective and low‐quality beans (Lee & Shibamoto, 2002; Yeretzian et al., 2019). The literature reports the identification of more than 300 VOCs in green coffee beans and these compounds can give a varied olfactory description, such as pungent, nauseating fruity, sweet, smooth, alcoholic, buttery, penetrating, and others (Elhalis et al., 2020; Flament, 2001; Gonzalez‐Rios et al., 2007; Holscher & Steinhart, 1995; Lee & Shibamoto, 2002).…”

Section: Introductionmentioning

confidence: 99%

Spectrophotometry and chromatography analyses combined with chemometrics tools to differentiate green coffee beans into special or traditional

Claro Gomes,

Gonçalves Bortoleto,

Melchert

2023

Journal of Food Science

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Green coffee is the hulled coffee bean, rich in chemical compounds indicative of quality before roasting, making the classification special or traditional. This work aimed to determine compounds in green coffee beans and find the differentiation of green coffee beans into special or traditional ones through chemometrics. For that, the levels of phenolic compounds, reducing, nonreducing, and total sugars were quantified by spectrophotometry: caffeine, trigonelline, 5‐hydroxymethylfurfural (5‐HMF), 3‐hydroxybenzoic, 4‐hydroxybenzoic, chlorogenic, caffeic, and nicotinic acids (NAs) by high‐performance liquid chromatography–UV–Vis; acetaldehyde, acetone, methanol, ethanol, and isoamyl by HS‐GC‐FID. Principal component analysis (PCA) was used to differentiate green coffee beans through the levels obtained in spectrophotometric and chromatographic analyses. Statistically, the contents of total phenolic compounds, caffeine, nonreducing sugars, total sugars, NA, 5‐HMF, acetaldehyde, ethanol, and ethanol/methanol showed significant differences. The PCA made it possible to classify green coffee beans into special and traditional, in addition to understanding the attributes that influenced the differentiation between coffees. In addition, it was possible to classify green coffee beans into special and traditional, either using all parameters evaluated or only using spectrophotometric analyses. In this way, some advantages allow classification without using a trained and experienced evaluator as their previous experience can influence the results due to their expertise in a certain type of coffee, in addition to being faster and cheaper, especially regarding spectrophotometric analyses.

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“…However, at low concentrations, most of these compounds can contribute positive sensory notes such as oral, balsamic, sweet, and vanilla. [59][60][61] These compounds are formed from free phenolic acid degradation during roasting. In general, phenolic acids are non-volatile compounds derived from chlorogenic acid degradation that are naturally present in the coffee beans.…”

Section: Papermentioning

confidence: 99%

“…17,23,65 Furans are one of the most abundant chemical classes in a roasted coffee volatile fraction and are responsible for caramel, burned sugar, malt, and bread avors. 61 These compounds can be formed from the Maillard reaction, where a carbonyl group of a reducing sugar reacts with an amino group to produce an Amadori compound, which may undergo enolization, deamination, dehydration, and cleavages, forming carbonyl groups (e.g., a-dicarbonyl compounds), furans, furanones, and pyranones. 66 According to the loading plot for the FTIR data-based model, Fig.…”

Section: Papermentioning

confidence: 99%