No abstract

During storage of coffee, the key aroma 2-furfurylthiol becomes less active, the mechanisms of this loss and ways to mitigate it were investigated. Aroma profiles were analyzed using GC-MS and sensory properties were evaluated by Quantitative Descriptive Analysis. Quinones, as the oxidation products of hydroxydroquinone, was found to actively bind 2-furfurylthiol, which accounted for the loss of 2-furfurylthiol.To mitigate this loss, ingredients were screened for their ability to prevent 2furfurylthiol from loss. Cysteine had the highest 2-furfurylthiol releasing efficiency and ascorbic acid was also selected due to its 2-furfurylthiol releasing ability in Fenton reaction system. Concentrations were optimized and the addition of 0.045 g/L cysteine and 0.05 g/L ascorbic acid directly protected aroma during storage, these included 2furfurylthiol, dimethyltrisulfide, methyl furfuryl disulfide, 4-ethylguaiacol and 4vinylguaiacol. Ultimately, sensory testing showed a direct enhancement in nutty, sulfurous and roasted aroma attributes, an increase in flavour intensity and preference over shelf life.

The aroma stability of fresh coffee brew was investigated during storage over 60 minutes, there was a substantial reduction in available 2-furfurylthiol (2-FFT) (84%), methanethiol (72%), 3-methyl-1H-pyrole (68%) and an increase of 2-pentylfuran (65%). It is proposed that 2-FFT was reduced through reversible chemical binding and irreversible losses. Bound 2-FFT was released after cysteine addition, thereby demonstrating that a reversible binding reaction was the dominant mechanism of 2-FFT loss in natural coffee brew. The reduction in available 2-FFT was investigated at different pH and temperatures. At high pH, the reversible binding of 2-FFT was shown to protect 2-FFT from irreversible losses, while irreversible losses led to the reduction of total 2-FFT at low pH. A model reaction system was developed and a potential conjugate, hydroxyhydroquinone, was reacted with 2-FFT. Hydroxyhydroquinone also showed 2-FFT was released after cysteine addition at high pH.

No abstract

During the process of caramelization, volatile and non-volatile flavor and color are generated via the degradation of carbohydrates. This research investigated the effect of the types and concentrations of salts including NaCl and KCl on the generation of volatile aromas and color during caramelization. The solid phase microextraction-gas chromatograph-mass spectrometry (SPME-GC-MS) was used to measure the volatile compounds generated in caramelization. The results demonstrated that increasing content of salt (NaCl or KCl) could significantly improve (P<0.05) the generation of some essential volatile compounds during caramelization such as furfural, 5-methylfurfural, 5-hydroxymethyl-furfural (HMF), propionic acid and butyric acid. However, the ascending amount of salt (NaCl or KCl) had no significant impact (P<0.05) on the color generation of caramel. In conclusion, the usage of salt was beneficial to the generation of more aromatic compounds during caramelization.

Twenty agroforestry systems consisting of different management practices (conventional and organic) and shade types were set up for coffee plantations in 2,000 at the Tropical Agricultural Research and Higher Education Center (CATIE), Turrialba, Costa Rica. The physical (density, bulk density, moisture content, and roasting loss) and chemical attributes (mineral, total lipid, fatty acids, caffeine, and carbohydrate contents) of harvested green coffee beans were investigated. The full sun and Erythrina shade tree systems significantly improved (p &lt; 0.05) the density of the green coffee beans and decreased (p &lt; 0.05) the moisture content and roasting loss of the green coffee beans. The intensive organic (IO) management practice significantly increased some mineral contents, such as K, P, and Ca, in green coffee beans. The full sun system also significantly promoted (p &lt; 0.05) some mineral contents, such as Ca and Mn, in green coffee beans. In terms of total lipid and fatty acids (FAs), compared with the moderate conventional (MC) management practice, the IO management practice was beneficial as it significantly increased (p &lt; 0.05) the total lipid and FAs contents in the green coffee beans, while the Erythrina shade tree system significantly increased (p &lt; 0.05) the total lipid and FAs contents of green coffee beans more efficiently than the other shade types. The caffeine content of green coffee beans was significantly higher (p &lt; 0.05) under the intensive conventional (IC) and IO management practices than under the MC management practice and higher under the full sun system than under the shaded system. The Erythrina shade tree system significantly improved (p &lt; 0.05) the carbohydrate content of green coffee beans. Overall, in consideration of sustainability, the IO management practice associated with the Erythrina shade tree system would be a useful combination for the local farmers to grow coffee trees.