Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality

Bertrand, Benoît; Boulanger, Renaud; Dussert, Stéphane; Ribeyre, Fabienne; Berthiot, Laurent; Descroix, Frédéric; Joët, Thierry

doi:10.1016/j.foodchem.2012.06.060

Cited by 178 publications

(191 citation statements)

References 23 publications

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“…2-furanmethanol, tentatively identified in Coffea canephora in our study (Table 4), is consistent with the results of the study by Nebesny et al (2007) and Bertrand et al (2012); maltol in roasted coffee, Robusta, was found by Silwar & Lüllmann (1993) and 1-heptanol was identified by Gutmann et al (1979) in green coffee beans. Methional was found by Semmelroch & Grosch (1995) in roasted coffee powders and brews (Arabica and Robusta) and by Buffo & Cardelli-Freire (2004) Cis-3-Hexenol was identified in coffee in the study by Dchiai et al (2014), Bertrand et al (2012) identified toluene in green Arabica coffee and Nebesny et al (2007) in green coffee beans, Procida et al (1997) in green coffee (arabica and robusta) and Cantergiani at al.…”

Section: Resultssupporting

confidence: 92%

“…Propanal was identified by Yeretzian et al (2002) in green coffee and in green robusta coffee by Nebesny et al (2007). Pentan-2-ol was marked in green Arabica coffee beans in the study by Bertrand et al (2012). 2,3-dimethylpyrazine, which was tentatively identified in our study in Coffea arabica from Nepal, was marked in the study by Nebesny et al (2007), in brewed coffee (Dchiai et al, 2014), roasted coffee (Toci & Farah, 2008) and extracts of coffee (Coffea arabica) (Cheong et al, 2013).…”

Section: Resultssupporting

confidence: 55%

“…Methional was found by Semmelroch & Grosch (1995) in roasted coffee powders and brews (Arabica and Robusta) and by Buffo & Cardelli-Freire (2004) Cis-3-Hexenol was identified in coffee in the study by Dchiai et al (2014), Bertrand et al (2012) identified toluene in green Arabica coffee and Nebesny et al (2007) in green coffee beans, Procida et al (1997) in green coffee (arabica and robusta) and Cantergiani at al. (2001) in green C. arabica from Mexico (Flament & Bessière-Thomas, 2002).…”

Section: Resultsmentioning

confidence: 78%

“…(2001); methyl hexanoate (Hexanoic acid) (Table 2, 3 and 4) was marked in green coffee by Cantergiani at al. (2001), Yeretzian et al (2002), by Toci & Farah (2008) in black-immature coffee beans and by Bertrand et al (2012) in green Arabica coffee beans. 2-propionylpyrrole (1H-Pyrrole) was found in roasted coffee (Toci & Farah, 2008), in green Mexican coffee (Cantergiani et al, 2001) and in black coffee beans (Agresti et al, 2008).…”

Section: Resultsmentioning

confidence: 95%

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Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Knysak

2017

Food Sci. Technol

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Aroma is the most important factor in assessing the quality of coffee. The volatile compounds profile could be very important to confirm the authenticity of Coffea arabica. The study was carried out on two species of unroasted coffee beans: Coffea arabica from Colombia and Nepal and Coffea robusta from Uganda and Vietnam. Both Coffea arabica and Coffea canephora were imported to the country of analysis approximately 5 months prior to the research. Before the analysis, the coffee beans were kept in a sealed, dark container, at 21 °C. The tests were performed using an electronic nose. Its functioning is based on gas chromatography with two columns of different polarities in parallel and with 2 ultra sensitive Flame Ionization Detectors (FID). With multivariate statistics -Principal Components Analysis -it was possible to reduce the number of links and present them in two dimensions, which allowed for the unambiguous identification and assignment of samples to a particular species of coffee. By using an electronic nose, one can distinguish and group unroasted coffee beans' flavours depending on the country of origin and species.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 55%

Section: Resultsmentioning

confidence: 78%

Section: Resultsmentioning

confidence: 95%

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Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Knysak

2017

Food Sci. Technol

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“…However, no discussion was provided to prove whether this relationship owes to ground and climate conditions or temperature gradient. 7 Coffee tree architecture is characterized by continuous growth and dimorphic axes-orthotropic and plagiotropic. An orthotropic axis follows an opposite-decussate phyllotaxy.…”

Section: Introductionmentioning

confidence: 99%

Chemometric Analysis of UV Characteristic Profile and Infrared Fingerprint Variations ofCoffea arabicaGreen Beans under Different Space Management Treatments

Terrile¹,

Marcheafave²,

Oliveira³

et al. 2016

Journal of the Brazilian Chemical Society

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Ultraviolet characteristic profiles and infrared spectroscopic (FTIR) fingerprints of green bean extracts of Coffea arabica L., cv. IAPAR 59, cultivated in two planting patterns, rectangular and square, and at two different densities, 10,000 and 6,000 plants ha -1 , identified as R 10 , R 6 , S 10 , and S 6 were analyzed with principal component and hierarchical cluster analyses. A simplex centroid design for four solvents (ethanol, acetone, dichloromethane, hexane) was used for sample extraction. The largest chlorogenic acid (CGA) contents were found at the lower planting density. The dichloromethane extracts of the S 10 treatment showed the highest levels of unsaponifiable lipids (cafestol and kahweol). The R 6 treatment showed a slightly higher content of cafestol and kahweol. Cluster analysis of FTIR fingerprints confirmed that the CGA and caffeine levels differentiate the spatial arrangements. The FTIR fingerprints suggest that green beans from S 6 and R 10 were richer in lipids and the other two treatments had more sugars and proteins.

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Impact of single and mixed cultures of yeasts and lactic acid bacteria in coffee fermentation and cup quality

Estela‐Escalante,

Rodriguez‐Portilla,

Pinillos‐Miñano

et al. 2024

Applied Research

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Saccharomyces cerevisiae LBTF 21.3, Pichia manshurica LBTF 21.1 and Leuconostoc lactis LBTF 21.1 were used as single and mixed cultures in coffee fermentations. Fermentations carried out in glass jars with P. manshurica LBTF 21.1/Leuc. lactis LBTF 21.1 showed higher fermentation rates than S. cerevisiae LBTF 21.3/P. manshurica LBTF 21.1 or S. cerevisiae LBTF 21.3/Leuc. lactis LBTF 21.1. The highest cup quality was reached with P. manshurica LBTF 21.1/Leuc. lactis LBTF 21.1 (83.0 points). Full factorial design (22) carried out with Pichia manshurica LBTF 21.1 revealed that the higher proportion of water added before the fermentation resulted in higher production of acetic acid. A contrary effect of this variable was observed on the production of lactic acid with Leuconostoc lactis LBTF 21.1. Fermentations conducted in bioreactor evidenced the production of acetaldehyde by P. manshurica LBTF 21.1/Leuc. lactis LBTF 21.1, P. manshurica LBTF 21.1 and Leuc. lactis LBTF 21.1. Additionally, the highest cup quality was reached in fermentations with P. manshurica LBTF 21.1 (82.5 points) followed by Leuc. lactis LBTF 21.1 (81.5 points) and P. manshurica LBTF 21.1/Leuc. lactis LBTF 21.1 (81.0 points). Fermentations of coffee with single and mixed cultures are interesting strategies for the improvement of the sensory quality.This article is protected by copyright. All rights reserved.

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Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality

Cited by 178 publications

References 23 publications

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Chemometric Analysis of UV Characteristic Profile and Infrared Fingerprint Variations ofCoffea arabicaGreen Beans under Different Space Management Treatments

Impact of single and mixed cultures of yeasts and lactic acid bacteria in coffee fermentation and cup quality

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