Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Abstract

Aroma is the most important factor in assessing the quality of coffee. The volatile compounds profile could be very important to confirm the authenticity of Coffea arabica. The study was carried out on two species of unroasted coffee beans: Coffea arabica from Colombia and Nepal and Coffea robusta from Uganda and Vietnam. Both Coffea arabica and Coffea canephora were imported to the country of analysis approximately 5 months prior to the research. Before the analysis, the coffee beans were kept in a sealed, dark container, at 21 °C. The tests were performed using an electronic nose. Its functioning is based on gas chromatography with two columns of different polarities in parallel and with 2 ultra sensitive Flame Ionization Detectors (FID). With multivariate statistics -Principal Components Analysis -it was possible to reduce the number of links and present them in two dimensions, which allowed for the unambiguous identification and assignment of samples to a particular species of coffee. By using an electronic nose, one can distinguish and group unroasted coffee beans' flavours depending on the country of origin and species.

Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS

“…The analysis of chromatograms generated for the individual samples allowed determination and assignment of over 99% of compounds to the main chemical groups (Table 1) constituting the odor profile of the Arabica coffees [11]. Figure 2 presents a composite graph of the percentage of the chemical compounds present in the coffees.…”

“…There is an increase in consumption of coffee and a growing number of consumers searching for new flavor sensations and choosing consciously the type of drink and the origin of the beans (country and region of origin, species, and variety as well as bean processing, roasting, grinding, and brewing methods). This necessitates development of instrumental methods for determination of coffee aroma to enable customers to distinguish original coffees from regions with the tradition of production of high-quality coffee beans from cheaper varieties grown in worse conditions but often offered dishonestly as noble coffee types [11,12].…”

Comprehensive explorations of nutritional, functional and potential tasty components of various types of Sufu, a Chinese fermented soybean appetizer

“…PCA was used to demonstrate sample patterns, grouping, similarities and differences in the data sets of electronic tongue (Knysak & Knysak, 2017). As shown in Figure 4B, PC1 and PC2 accounted for 56.8% and 24.0% of the total variance, respectively.…”

Sensory Analysis of Coffee Dried in Yard With and Without Stirring

“…Aroma and flavor arise from quality, intensity and complexity of all the attributes found in the coffee beverage, consequently, it strongly influences the panelist's note, and it is one of the most important requirements for beverage quality (KNYSAK, 2017).…”