Constituintes voláteis de cafés "gourmet" e mole do cerrado do triângulo mineiro em função da torra

Nascimento, Evandro A.; Morais, Sérgio Antônio Lemos de; Rocha, Rafael Souza

doi:10.1590/s0101-20612003000200030

Cited by 8 publications

(10 citation statements)

References 3 publications

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“…The influence of roasting on the volatile compounds and on the final quality of the coffee has been investigated in various studies (Nascimento and others ; Morais and others ; Moon and Shibamoto ; Franca and others ; Somporn and others ; Ribeiro and others ; Toci and others ). Various classes of compounds have been correlated to different degrees of roast, notably the impact compounds 2,3‐pentanedione, 2,5‐dimethylpyrazine, 2‐ethylpyrazine, 2,3‐dimethylpyrazine, 3‐ethyl‐2,5‐dimethylpyrazine, 2‐methylbutanal, 2‐ethylguaiacol, and 4‐vinylguaiacol (Table ).…”

Section: Roastingmentioning

confidence: 99%

“…Various classes of compounds have been correlated to different degrees of roast, notably the impact compounds 2,3‐pentanedione, 2,5‐dimethylpyrazine, 2‐ethylpyrazine, 2,3‐dimethylpyrazine, 3‐ethyl‐2,5‐dimethylpyrazine, 2‐methylbutanal, 2‐ethylguaiacol, and 4‐vinylguaiacol (Table ). Studies that have evaluated the influence of the degree of roast (light, medium, and dark) on the volatile composition of coffees include the work of Nascimento and others (), Moon and Shibamoto (), and Somporn and others (). It was found that a light roast (American), widely used in the United States and in cup tests for sensory classification of the quality of raw seeds, produced some volatile compounds with strong impacts on the aroma, such as furfural (sweet almond notes) and 2‐methylbutanal* (buttery notes; Table ; Nascimento and others ; Moon and Shibamoto ; Franca and others ).…”

Section: Roastingmentioning

confidence: 99%

“…Studies that have evaluated the influence of the degree of roast (light, medium, and dark) on the volatile composition of coffees include the work of Nascimento and others (), Moon and Shibamoto (), and Somporn and others (). It was found that a light roast (American), widely used in the United States and in cup tests for sensory classification of the quality of raw seeds, produced some volatile compounds with strong impacts on the aroma, such as furfural (sweet almond notes) and 2‐methylbutanal* (buttery notes; Table ; Nascimento and others ; Moon and Shibamoto ; Franca and others ). The most volatile compounds (for example, the volatile acids and furans) became less important as the degree of roast was increased (from light to medium roast), probably due to losses as the roast temperature was increased, or after exposure to high temperatures for long periods (Nascimento and others ; Franca and others ; Somporn and others ).…”

Section: Roastingmentioning

confidence: 99%

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Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

Toledo

Pezza

et al. 2016

Comp Rev Food Sci Food Safe

153

180

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This paper provides, for the first time, an overview of different aspects related to the quality of coffee beans and their volatile fractions: species/cultivars, geographic origins, bean defects, and types of beverages, processing, roasting, and storage. In other words, it concerns the complex relation between the quality of coffee seeds and their volatile components. It is an overview of 48 articles and considering 6 different aspects related to the quality of coffee and its aromatic fraction. The greatest numbers of published papers concerned "species and cultivars" and "defective seeds," both with 11 articles cited, followed by "storage" with 10 articles. Many aspects still require greater clarification, including the effects of geographical origin, processing, and roasting. Other issues that are better understood include the effects of species type, defective seeds, and storage conditions. Another topic that has received very little attention is the question of the existence of many different coffee cultivars within each species, which we believe should be further investigated, given that this can significantly affect the quality of the final beverage. Meanwhile, with the growing technological development in the areas of science and agriculture, there are many other aspects to be studied (or revisited), and the field of the aromatic quality of coffee provides ample opportunity for scientific investigation.

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Section: Roastingmentioning

confidence: 99%

Section: Roastingmentioning

confidence: 99%

Section: Roastingmentioning

confidence: 99%

See 1 more Smart Citation

Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

Toledo

Pezza

et al. 2016

Comp Rev Food Sci Food Safe

153

180

View full text Add to dashboard Cite

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“…[29][30][31][32][33][34][35][36][37][38][39] Nenhum deles trata dos compostos bioativos desta variedade produzida no estado do Espírito Santo. Em continuidade aos nossos estudos com cafés, [40][41][42][43][44][45][46] o presente trabalho teve como objetivo caracterizar os compostos bioativos (trigonelina, ácidos clorogênicos, ácido caféico e cafeína), determinar o teor de fenóis totais, teor de óleos essenciais e determinar a atividade antioxidante através da concentração eficiente (CE 50 ) em amostras de cafés da espécie Coffea canephora Pierre ex Froehner, cultivar conilon, em função do grau de torra (clara, média e escura). …”

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Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra

et al. 2009

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Compostos bioativos e atividade antioxidante do Café Conilon submetido a diferentes graus de torra sérgio antônio lemos de morais, francisco José tôrres de aquino * , priscilla mendes do nascimento, evandro afonso do nascimento e roberto Chang Instituto de Química, Universidade Federal de Uberlândia, CP 593, 38408-100 Uberlândia -MG, BrasilRecebido em 19/2/08; aceito em 10/10/08; publicado na web em 5/2/09 BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF CONILON COFFEE SUBMITTED TO DIFFERENT DEGREES OF ROASTING. The bioactive compounds and antioxidant activity presented by Conilon coffee (C. Canephora) variety, produced in the Espírito Santo State, Brazil, were quantified. The light roast coffee showed the highest level of total phenols, trigonelline, caffeic and chlorogenic acids. The proanthocyanidin level was the highest for dark roast coffee, while caffeine level didn't show significative changes for the light and middle roast coffees. All the Conilon coffee extracts showed antioxidant activity depending on bioactive compounds concentration and roasting degree. The coffee samples submitted to a light roasting degree showed the highest antioxidant activity.

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“…Em continuidade aos nossos estudos com os cafés de Minas Gerais (MORAIS et al, 2002;NASCIMENTO;MORAIS;ROCHA, 2003;ALVES, 2004;ALVES et al, 2004;NASCIMENTO et al, 2006;OLIVEIRA, 2006), o presente trabalho teve como objetivo caracterizar duas amostras, uma de café de grãos sadios e outra do PVA obtido de sua purificação. Estas amostras são provenientes do Cerrado Mineiro e foram submetidas a diferentes pontos de torras e analisadas por métodos químicos, espectrofotométricos e cromatográficos.…”

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Análise de compostos bioativos, grupos ácidos e da atividade antioxidante do café arábica (Coffea arabica) do cerrado e de seus grãos defeituosos (PVA) submetidos a diferentes torras

Morais¹,

Aquino²,

Nascimento³

et al. 2008

Ciênc. Tecnol. Aliment.

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O Brasil apresenta um parque cafeeiro complexo e diversificado, dispõe de grandes extensões de terra de diferentes altitudes e produz, conseqüentemente, uma grande variedade de tipos de bebidas, o que o favorece em relação aos outros países concorrentes. Além disso, o País lidera o processo de desenvolvimento tecnológico, com destaque para a irrigação, fertirrigação e mecanização NAKAZONE, 2004). Na produção do café arábica, o Brasil de destaca por possuir o menor custo de produção e alta produtividade, o que lhe garante a competitividade no mercado internacional. AbstractThis work reports the results of the investigation of bioactive compounds (chlorogenic acids, trigonelline, caffeine, total phenolics, and proanthocyanidins), total acid groups, and the antioxidant activity of the Arabian coffee (Coffea arabica) from the Brazilian cerrado (vast tropical savannah) (Minas Gerais state) and its defective beans (Black, green, and sour beans). The samples were prepared using three roasting degrees: light (180 ± 10 °C; 6,0 ± 1,0 minutes), medium (180 ± 10 °C; 8,0 ± 1,0 minutos), and dark (180 ± 10 °C; 10,0 ± 1,0 minutes). Considering the average of the three roasts per coffee and defective beans, the difference observed for the content of all constituents listed above was not significant (p > 0,05). Exceptions are the content of acid hydroxyl groups, which were slightly greater in the coffee defective beans and the content of caffeine, calculated using the semi-quantitative method, which was higher in the coffee itself. Both the coffee and its defective beans presented scavenging activity against DPPH . radical; however, the coffee antioxidant activity was always higher. The variations observed in the content of caffeine, total phenols, proanthocyanidins, phenolic acid groups, trigonelline, and chlorogenic acid levels can not explain the higher antioxidant activity observed for the medium roasted coffee (EC50 of 2,3 mg.mg -1 of DPPH . ). Keywords: DPPH . ; EC50; savannah coffee; roasted coffee. ResumoO presente trabalho estudou os compostos bioativos (ácidos clorogênicos, trigonelina, cafeína, fenóis totais e proantocianidinas), grupos hidroxila ácidos e atividade antioxidante de um café arábica proveniente do Cerrado Mineiro e de seu PVA (grãos pretos, verdes e ardidos). As amostras foram preparadas nas torras clara (180 ± 10 °C; 6,0 ± 1,0 minutos), média (180 ± 10 °C; 8,0 ± 1,0 minutos) e escura (180 ± 10 °C; 10,0 ± 1,0 minutos). Considerando-se a média das três torras do café e do PVA, a diferença observada no teor de todos os constituintes acima não foi significativa (p > 0,05), exceto com o teor de grupos hidroxila ácidos que foi ligeiramente superior no PVA e cafeína calculada pelo método semiquantitativo que foi superior no café. Portanto, dentre esses constituintes, os compostos com grupos ácidos seriam os únicos que poderiam contribuir para explicar a grande diferença de sabor existente entre o café de grãos sadios e o de PVA. Tanto o café como o PVA apresentaram atividade seqüestradora do radical DPPH . nas...

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Constituintes voláteis de cafés "gourmet" e mole do cerrado do triângulo mineiro em função da torra

Cited by 8 publications

References 3 publications

Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra

Análise de compostos bioativos, grupos ácidos e da atividade antioxidante do café arábica (Coffea arabica) do cerrado e de seus grãos defeituosos (PVA) submetidos a diferentes torras

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