Characterization of Arabica and Robusta volatile coffees composition by reverse carrier gas headspace gas chromatography–mass spectrometry based on a statistical approach

Procida, Giuseppe; Lagazio, Corrado; Cateni, Francesca; Zacchigna, Marina; Cichelli, Angelo

doi:10.1007/s10068-020-00779-7

Cited by 15 publications

(28 citation statements)

References 31 publications

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“…Many different analytical techniques have been investigated to discriminate Arabica and Robusta coffee species, including molecular genetics approaches ( Combes et al, 2018 , Spaniolas et al, 2006 ), nuclear magnetic resonance spectroscopy ( Cagliani et al, 2013 , Defernez et al, 2017 , Monakhova et al, 2015 ), liquid- and gas chromatography mass spectrometry ( Garrett et al, 2012 , Procida et al, 2020 ) among others. The above-mentioned methods can provide high sensitivity and thus be suitable for the tier 2 confirmatory analysis of suspect fraudulent samples, however the application of these techniques would not be feasible for the rapid tier 1 point-of-use screening and monitoring of coffee authenticity.…”

Section: Introductionmentioning

confidence: 99%

The use of multispectral imaging for the discrimination of Arabica and Robusta coffee beans

et al. 2022

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Section: Introductionmentioning

confidence: 99%

The use of multispectral imaging for the discrimination of Arabica and Robusta coffee beans

et al. 2022

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“…Coffee has more than 100 species worldwide, there are 2 important species, namely Arabica and Robusta. Arabica is well-known for its sensory advantages and represents 60% of world production [1]. Indonesia is one of the largest coffee producers in the world.…”

Section: Introductionmentioning

confidence: 99%

“…To reduce this event, it takes sufficient level of antioxidants for the body, which can be gained by food or drinks. Coffee beans have bioactive compounds in the form of alkaloids, phenolics, and terpenoids, functioned to increase antioxidants in the body when it is consumed [1]. In coffee processing, coffee roasting process makes these compounds have very high antioxidants, namely melanoidin "chocolate pigment".…”

Section: Introductionmentioning

confidence: 99%

Identification of antioxidant components of Gayo Arabica Coffee Cascara using the GC-MS method

Lestari

Hasballah

Listiawan

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Approximately half of the coffee will become by-product in coffee processing. This by-product needs a special focus because of its content can be pollutant for nature. One of the coffee by product that underutilized is cascara, composed by pulp and husk. The major by-product of dry process is husk whereas pulp is the major by-product from wet process. Nowadays, there are various ways to utilize coffee by-product. Previous studies have shown that coffee has a potent antioxidant activity which can be a solution in dermatology problem. This research aims to identify the antioxidant component of coffee arabica husk and pulp of Gayo, Aceh Tengah, Aceh using GC-MS method. One of the compounds that identified in both coffee husk and pulp is caffeine. Caffeine is a potential natural antioxidant and it also has anticellulite effect to skin. The other compounds found in coffee husk and pulp also have benefit in dermatology. We conclude that coffee arabica husk and pulp can be a potential natural source to eradicate dermatologic problem.

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“…The type of coffee and origin can also affect relative concentration of chemicals formed. Using dynamic headspace analysis to characterize the volatile composition of roasted coffee, a greater concentration of diacetyl and 2,3-pentanedione was measured for Arabica samples (3,235–8,818 μg diacetyl/kg and 3,087–8,853 μg 2,3-pentanedione/kg) compared to Robusta samples (1,959–4,316 μg diacetyl/kg and 341.1–4,701 μg 2,3-pentanedione/kg) ( 18 ). Colzi et al observed a similar trend of greater VOC emissions in terms of type and quantity from Arabica compared to Robusta when attempting to characterize and distinguish species based on volatile profiles using proton transfer time-of-flight mass spectrometry ( 19 ).…”

Section: Introductionmentioning

confidence: 99%

Model Predictions of Occupational Exposures to Diacetyl and 2,3-Pentanedione Emitted From Roasted Whole Bean and Ground Coffee: Influence of Roast Level and Physical Form on Specific Emission Rates

LeBouf

Ranpara

Fernández

et al. 2022

Front. Public Health

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Roasted coffee emits hazardous volatile organic compounds including diacetyl and 2,3-pentanedione. Workers in non-flavored coffee roasting and packaging facilities might inhale diacetyl and 2,3-pentanedione from roasted coffee above occupational exposure limits depending on their work activities and proximity to the source of emissions. Objectives of this laboratory study were to: (1) investigate factors affecting specific emission rates (SERs) of diacetyl and 2,3-pentanedione from freshly roasted coffee, (2) explore the effect of time on SERs of coffee stored in sealed bags for 10-days, and (3) predict exposures to workers in hypothetical workplace scenarios. Two roast levels (light and dark) and three physical forms (whole bean, coarse ground, and fine ground) were investigated. Particle size for whole bean and ground coffee were analyzed using geometric mean of Feret diameter. Emitted chemicals were collected on thermal desorption tubes and quantified using mass spectrometry analysis. SERs developed here coupled with information from previous field surveys provided model input to estimate worker exposures during various activities using a probabilistic, near-field/far-field model. For freshly roasted coffee, mean SER of diacetyl and 2,3-pentantedione increased with decreasing particle size of the physical form (whole bean < coarse ground < fine ground) but was not consistent with roast levels. SERs from freshly roasted coffee increased with roast level for diacetyl but did not change for 2,3-pentanedione. Mean SERs were greatest for diacetyl at 3.60 mg kg−1 h−1 for dark, fine ground and for 2,3-pentanedione at 3.88 mg kg−1 h−1 for light, fine ground. For storage, SERs of whole bean remained constant while SERs of dark roast ground coffee decreased and light roast ground coffee increased. Modeling demonstrated that near-field exposures depend on proximity to the source, duration of exposure, and air velocities in the near-field further supporting previously reported chemical air measurements in coffee roasting and packaging facilities. Control of source emissions using local exhaust ventilation especially around grinding activities as well as modification of work practices could be used to reduce exposures in this workforce.

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Characterization of Arabica and Robusta volatile coffees composition by reverse carrier gas headspace gas chromatography–mass spectrometry based on a statistical approach

Cited by 15 publications

References 31 publications

The use of multispectral imaging for the discrimination of Arabica and Robusta coffee beans

The use of multispectral imaging for the discrimination of Arabica and Robusta coffee beans

Identification of antioxidant components of Gayo Arabica Coffee Cascara using the GC-MS method

Model Predictions of Occupational Exposures to Diacetyl and 2,3-Pentanedione Emitted From Roasted Whole Bean and Ground Coffee: Influence of Roast Level and Physical Form on Specific Emission Rates

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