Volatiles as chemical markers suitable for identification of the geographical origin of green Coffea arabica L

Demianová, Alžbeta; Bobková, Alica; Lidiková, Judita; Jurčaga, Lukáš; Bobko, Marek; Belej, Ľubomí­r; Kolek, Emil; Poláková, K; Iriondo‐DeHond, Amaia; Castillo, M. Dolores del

doi:10.1016/j.foodcont.2022.108869

Cited by 23 publications

(16 citation statements)

References 29 publications

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“…To better understand mutual correlations, variability, and pattern recognition, we subjected data to linear discriminant analysis. This type of statistics was previously used for similar purposes, mainly for pattern recognition and differences description regarding geographical origin [36,37]. Wilks's lambda test showed that at least one mean vector is different with strong significance (p < 0.0001).…”

Section: Fat and Fatty Acids Methyl Esters (Fame)mentioning

confidence: 99%

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Comparative Analysis of Selected Chemical Parameters of Coffea arabica, from Cascara to Silverskin

Bobková

Poláková

Demianová

et al. 2022

Foods

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Nowadays, there is an increased interest in coffee derivatives (green beans, roasted beans, and coffee by-products (Cascara and Silverskin)) due to their particular chemical composition. This study aimed to compare the content of dry matter, total fat, fatty acids, and fiber (ADF, NDF) of coffee by-products (Cascara and Silverskin) and coffee beans (green and roasted under different conditions). Coffee beans and their by-products were obtained from 100% C. arabica coffee cherries from Panama by dry process. The lowest concentrations of fat corresponded to Cascara 4.24 g·kg−1 and Silverskin 23.70 g·kg−1, respectively. The major fatty acids detected in all samples were palmitic, stearic, oleic, and linoleic acids, the latter two being essential fatty acids. LDA showed that 89.01% of the variability between beans and by-products was explained by lignoceric, myristic, behenic, tricosanoic, arachidic, and heneicosanoic acids. Silverskin appeared to be a good source of lignoceric, myristic, and behenic acids and had a higher concentration of dietary fiber (314.95 g·kg−1) than Cascara (160.03 g·kg−1). Coffee by-products (Silverskin and Cascara) are low-fat products enriched in dietary fiber. Their incorporation, after adjustment, into the global diet may contribute to nutrition security, the sustainability of the coffee sector, and human health.

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Section: Fat and Fatty Acids Methyl Esters (Fame)mentioning

confidence: 99%

“…for similar purposes, mainly for pattern recognition and differences description regarding geographical origin [36,37]. Wilks's lambda test showed that at least one mean vector is different with strong significance (p < 0.0001).…”

Section: Fat and Fatty Acids Methyl Esters (Fame)mentioning

confidence: 99%

Comparative Analysis of Selected Chemical Parameters of Coffea arabica, from Cascara to Silverskin

Bobková

Poláková

Demianová

et al. 2022

Foods

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“…Gas Chromatography-Mass Spectrometry (GC/MS) volatile compound profiling served to determine the coffee origin among several countries on different continents; this study used postharvest process as a classification variable [42], and also civet coffee (kopi luwak) discrimination against non-luwak coffee from the Philippines [43]. Other volatile metabolomic approaches were applied for authentication by analyzing variation in its roasting levels [44,45]. Overall, volatile profiling found that pyrazines, furans, and other aromatic hydrocarbons influenced the coffee origin classification.…”

Section: Analytical Approachesmentioning

confidence: 99%

Coffee Origin Determination Based on Analytical and Nondestructive Approaches –A Systematic Literature Review

Aurum

Imaizumi

Thammawong

et al. 2022

RAS

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Coffee attracts consumers worldwide for its unique sensorial properties. Its unique flavor is affected by numerous factors. The biochemical properties associated with geographical features are among the essential aspects that may modulate coffee's distinct sensorial profiles, and may be employed for its origin determination and authentication. This systematic literature review served to assess the newest techniques for coffee authentication, origin determination, and adulteration detection from analytical and nondestructive approaches. This study focused on the last 10 years' high-quality research in the field. Accordingly, 78 articles using both analytical and nondestructive methods for the determination of coffee origin and fraud detection were found in leading journal databases. Apart from the compound profile and instrumentation, data analyses including statistics, machine learning, and multivariate models which have been commonly used are discussed as well. In addition, other important information, such as data validation methods and the predictive capability of the above techniques are also reflected in this review.

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“…The final beverage quality can be influenced by many additional factors, including the genetics (species and variety) of coffee beans, 23,24 geographic origin and climate, 25,26 agricultural practices, [27][28][29] roasting [30][31][32] storage, 33,34 and beverage preparation methods. 35,36 Because many different factors add to the overall variability of coffee aroma, and each focuses on different aspects of coffee quality, it is hard to compare the results of different studies and draw general conclusions.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post‐harvest processing methods

et al. 2022

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BACKGROUND: After the harvest, green coffee beans are dried on the farm using several methods: the wet process, natural process, pulped natural process, or mechanical demucilaging. This study evaluated how the choice of a specific processing method influenced the volatile organic compounds of the coffee beans, before and after roasting, and the sensory characteristics of the beverage. Coffea arabica beans of two varieties (cv. Mundo Novo and cv. Catuai Vermelho) were subjected to these four processing methods on a single farm in the Cerrado area of Brazil.RESULTS: Analysis by gas chromatography-mass spectrometry headspace solid-phase microextraction identified 40 volatile organic compounds in green coffee beans and 37 in roasted beans. The main difference between post-harvest treatments was that naturally processed green beans of both varieties contained a different profile of alcohols, acids, and lactones. In medium-roasted beans, those differences were not observed. The coffee beverages had similar taste attributes but distinct flavor profiles. Some of the treatments resulted in specialty-grade coffee, whereas others did not.CONCLUSION: The choice of a specific post-harvest processing method influences the volatile compounds found in green beans, the final beverage's flavor profile, and the cupping score, which can have a significant impact on the profitability of coffee farms' operations.

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Volatiles as chemical markers suitable for identification of the geographical origin of green Coffea arabica L

Cited by 23 publications

References 29 publications

Comparative Analysis of Selected Chemical Parameters of Coffea arabica, from Cascara to Silverskin

Comparative Analysis of Selected Chemical Parameters of Coffea arabica, from Cascara to Silverskin

Coffee Origin Determination Based on Analytical and Nondestructive Approaches –A Systematic Literature Review

Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post‐harvest processing methods

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