Changes in Headspace Volatile Concentrations of Coffee Brews Caused by the Roasting Process and the Brewing Procedure

López-Galilea, Isabel; Fournier, Nicole; Cid, Concepción; Guichard, Élisabeth

doi:10.1021/jf061178t

Cited by 142 publications

(133 citation statements)

References 24 publications

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“…In contrast, chromatographic areas of pyrazines and pyridines, and in less proportion thiazoles, were higher in Robusta coffee. Pyrazines are responsible for roasted, earthy, musty and woody flavor notes characteristic of Robusta coffee (Blank, Sen & Grosch, 1991;Semmelroch & Grosch, 1995;Lopez-Galilea, Fournier, Cid, & Guichard, 2006) and pyridines contribute to smoky aroma (Flament, 2001). Also, low molecular weight phenolic compounds, and mainly 2-methoxyphenol (guaiacol) that is a key odorant responsible of phenolic and burnt aroma (Semmelroch & Grosch, 1995;Sanz et al, 2002;Lopez-Galilea et al, 2006), were only detected in Robusta coffee samples at low levels but not in Arabica.…”

Section: Resultsmentioning

confidence: 99%

“…Pyrazines are responsible for roasted, earthy, musty and woody flavor notes characteristic of Robusta coffee (Blank, Sen & Grosch, 1991;Semmelroch & Grosch, 1995;Lopez-Galilea, Fournier, Cid, & Guichard, 2006) and pyridines contribute to smoky aroma (Flament, 2001). Also, low molecular weight phenolic compounds, and mainly 2-methoxyphenol (guaiacol) that is a key odorant responsible of phenolic and burnt aroma (Semmelroch & Grosch, 1995;Sanz et al, 2002;Lopez-Galilea et al, 2006), were only detected in Robusta coffee samples at low levels but not in Arabica. Similar results were found by other authors in conventional roasted Arabica and Robusta coffee (Semmelroch & Grosch, 1995;Maeztu et al, 2001;Lopez-Galilea et al, 2008b) and coffee brews (Maeztu et al, 2001).…”

Section: Resultsmentioning

confidence: 99%

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Contribution of volatile compounds to the antioxidant capacity of coffee

Ludwig

Sanchez

Peña

et al. 2014

Food Research International

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Heterocyclic volatile compounds present in coffee have been proposed as potent antioxidants, but their contribution to the antioxidant capacity of coffee is still unclear and controversial. The aim of this study was to assess the actual contribution of the main volatile compounds to the overall antioxidant capacity of coffee. A total of sixty-two and sixty-four volatile compounds were identified and quantified in Arabica and Robusta coffee, respectively, by static headspace-gas chromatography-mass spectrometry (SH-GC-MS). ABTS (2,2'-Azino-bi(3-ethylbenzo-thiazonile-6-sulfonic acid) diammonium salt) and DPPH (2,2-Diphenyl-1-picrylhydrazyl) antioxidant activity of the most abundant volatile heterocyclic compounds (7 furans (Fu), 3 pyrroles (Py) and 2 thiophenes(Th)), aldehydes (5) and diketones (2) was evaluated in model systems at different concentrations including those found in coffee. The model system with all the heterocyclic volatiles (Fu-Py-Th) was the most active followed by pyrroles and furans. Thiophenes were ineffective as radical scavengers at all concentrations including 100-fold, and aldehydes and ketones showed negligible activities in comparison to heterocyclic volatiles. In addition, only furans exhibited linear concentration dependent ABTS antioxidant activity and individual volatiles model systems showed that only 2-methyl-tetrahydrofuran-3-one and pyrrole for ABTS, and also 1-methylpyrrole for DPPH, were the main volatile compounds responsible for the coffee antioxidant activity. However, the contribution of the heterocyclic volatile compounds to the overall antioxidant capacity of a filter coffee brew was almost insignificant, even at 100-fold concentrated Fu-Py-Th model system, accounting only for up to 3.3%.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Contribution of volatile compounds to the antioxidant capacity of coffee

Ludwig

Sanchez

Peña

et al. 2014

Food Research International

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“…However, not all the volatile compounds present in coffee contribute to its aromatic quality. Compounds considered as coffee aroma impact compounds by different authors (Holscher, Vitzthum, & Steinhart, 1990;Blank, Sen, & Grosch, 1991;Blank, Sen, & Grosch, 1992;Semmelroch, & Grosch, 1995;Semmelroch, & Grosch, 1996;Sanz, Czerny, Cid, & Schieberle, 2002;López-Galilea, Fournier, Cid, & Guichard, 2006) were studied. The changes of these compounds in reference and UHT treated coffee brews throughout storage is shown in Table 1.…”

Section: Study Of the Influence Of The Uht Treatment On The Coffee Brmentioning

confidence: 99%

Effect of ultra high temperature (UHT) treatment on coffee brew stability

Sopelana

Pérez-Martínez

López-Galilea

et al. 2013

Food Research International

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In this work, the influence of an Ultra High Temperature (UHT) treatment on chemical and sensory composition of Arabica coffee brews for a longer shelf-life has been studied. A temperature of 120 ºC for 2 s allows to obtain a microbiologically safe coffee brew, good valued from the sensory point of view. The behavior of the UHT vs non UHT treated coffee brew was followed throughout 120 days of storage at 4 ºC. The UHT treatment keeps longer the typical acidity of the brews, delaying and softening the pH decrease and the development of sourness, which is one of the main causes for the rejection of stored coffee brews. The UHT treatment hardly affects the concentrations of caffeine and trigonelline, and of some phenolic compounds such as 5-caffeoylquinic (5-CQA), caffeic or ferulic acids. Sixteen key odorants and staling volatiles were analyzed by HS-GC-MS and lower changes were observed in the UHT treated coffee brew throughout storage. Higher DPPH · scavenging activity was observed in the UHT treated coffee brew from days 60 to 120. In conclusion, the application of an UHT treatment is proposed to extend the shelf-life (up to 60 days) of stored coffee brews.

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“…For this reason, the influence of the sodium carbonate and bicarbonate on the most frequently reported coffee aroma impact compounds (13,(23)(24)(25)(26)(27)(28)(29). One sulfur compound, 6 aldehydes, 4 ketones, 3 pyrazines, 1 acid and 1 phenolic compound were analyzed and the results are shown in Table 5.…”

Section: Influence Of Sodium Carbonate and Bicarbonate On The Coffee mentioning

confidence: 99%

Application of Multivariate Analysis to the Effects of Additives on Chemical and Sensory Quality of Stored Coffee Brew

Pérez-Martínez

Sopelana

Peña

et al. 2008

J. Agric. Food Chem.

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The aim of this work was to obtain a black coffee brew to be consumed hot by extension of its shelf-life, by addition of additives. Four pH-regulator agents (sodium and potassium carbonates and bicarbonates), one pH-regulator and antioxidant (sodium citrate), three antioxidants (sodium ascorbate, ethylenediaminetetracetic acid (EDTA), and sodium sulfite), and lactoserum were tested by sensory analysis. Sodium carbonate and bicarbonate were selected for a study of the physico-chemical (soluble and volatile compounds related to the sensory properties) and sensorial quality of coffee brew stored during 90 days at 4ºC.Although both additives extended the shelf-life of the coffee brew up to 60 days, sodium carbonate was the chosen additive because it was the most useful in limiting the pH decrease and perception of sourness, which are some of the main factors involved in the rejection of stored coffee brews, and maintain better the aroma and taste/flavor. Moreover, the application of multivariate analysis facilitated, firstly the description of the global changes of the coffee brews with or without additives throughout the storage using the Principal Component Analysis (PCA), and secondly, to obtain a simple equation only with pH and caffeic acid parameters to discriminate the three types of coffee brews and simplify the analytical process, by means of the Stepwise Discriminant Analysis (SDA).

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Changes in Headspace Volatile Concentrations of Coffee Brews Caused by the Roasting Process and the Brewing Procedure

Cited by 142 publications

References 24 publications

Contribution of volatile compounds to the antioxidant capacity of coffee

Contribution of volatile compounds to the antioxidant capacity of coffee

Effect of ultra high temperature (UHT) treatment on coffee brew stability

Application of Multivariate Analysis to the Effects of Additives on Chemical and Sensory Quality of Stored Coffee Brew

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