Covering the different steps of the coffee processing: Can headspace VOC emissions be exploited to successfully distinguish between Arabica and Robusta?

Colzi, Ilaria; Taiti, Cosimo; Marone, Elettra; Magnelli, Susanna; Gonnelli, Cristina; Mancuso, Stefano

doi:10.1016/j.foodchem.2017.05.071

Cited by 32 publications

(18 citation statements)

References 31 publications

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“…In fact, it has been reported that chlorogenic acids are an important class of biologically active dietary polyphenols, which are associated with several beneficial effects such as antioxidant activity, antibacterial, hepatoprotective, cardioprotective, anti-inflammatory, antipyretic, neuroprotective, anti-obesity, free radicals scavenger, and a central nervous system (CNS) stimulator [ 44 ]. The concentrations of caffeine and chlorogenic acid in this study were slightly lower than those reported previously in [ 44 ] and [ 40 ]. This could be due to various factors affecting the coffee sample such as coffee variety, processing method and roasting degree.…”

Section: Resultscontrasting

confidence: 87%

“…Regarding the other classes of VOCs detected in the sample, furans are generally associated with the aromas of nuts and caramel. For instance, the detected 2-furanmethanol is known to give bitter and toasted flavor, and was also found by Colzi et al [ 40 ] as the most abundant compound in the lipid extract from the spent coffee in capsules. Then, furfural derivatives can be formed from monosaccharides and from the reaction between a sugar and an amino acid at high temperatures, suggesting that they are formed during the roasting step.…”

Section: Resultsmentioning

confidence: 58%

“…Other classes of compounds important for CS aroma included aldehydes, such as hexanal, which is associated to grassy and green oily aroma and 2-methylbutanal and 3-methylbutanal, which are associated with malty aroma. Several pyrazines and pyridines, molecules responsible for toasted, nut and chocolate flavor notes [ 40 ], were identified by HS-SPME-GC-MS. Important for coffee aroma are also some phenolic compounds such as guaiacol (2-methoxyphenol), 4-vinylguaiacol, 4-ethylguaiacol and 4-hydroxy-3-methoxybenzaldehyde.…”

Section: Resultsmentioning

confidence: 99%

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Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin

et al. 2020

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For the first time the volatile fraction of coffee silverskin has been studied focusing on odor-active compounds detected by gas chromatography-olfactometry/flame ionization detector (GC-O/FID) system. Two approaches, namely headspace (HS) analysis by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and odor-active compounds analysis by gas chromatography-olfactometry/flame ionization detector (GC-O/FID), have been employed to fully characterize the aroma profile of this by-product. This work also provided an entire characterization of the bioactive compounds present in coffee silverskin, including alkaloids, chlorogenic acids, phenolic acids, flavonoids, and secoiridoids, by using different extraction procedures and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) system. Coffee silverskin was shown to be a good source of caffeine and chlorogenic acids but also of phenolic acids and flavonoids. In addition, the fatty acid composition of the coffee silverskin was established by GC-FID system. The results from this research could contribute to the development of innovative applications and reuses of coffee silverskin, an interesting resource with a high potential to be tapped by the food and nutraceutical sector, and possibly also in the cosmetics and perfumery.

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Section: Resultscontrasting

confidence: 87%

Section: Resultsmentioning

confidence: 58%

Section: Resultsmentioning

confidence: 99%

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Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin

et al. 2020

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“…All mass spectra have been sampled ranging between m / z = 15 and m / z = 250. VOC measurements were performed using the system proposed by Colzi et al . Briefly, each fillet sample was put in a 3/4 L glass jar and topped with a special glass cap that allows the connection between the inlet of the PTR‐ToF‐MS, the headspace collecting and the zero‐air generator.…”

Section: Methodsmentioning

confidence: 99%

Total replacement of dietary fish meal with black soldier fly (Hermetia illucens) larvae does not impair physical, chemical or volatile composition of farmed Atlantic salmon (Salmo salar L.)

et al. 2019

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BACKGROUND: The aquafeed sector has been replacing conventional dietary ingredients with more economic and eco-friendly ingredients. Insects embody a promising alternative as a result of being highly nutritious and showing traits leading to a circular bioeconomy. Atlantic salmon (Salmo salar L.) at the sea-water stage were fed diets with a partial or complete substitution of fishmeal with meal of Hermetia illucens larvae reared on a media containing Ascophyllum nodosum mixed with organic wastes (60:40). The present study aimed to assess the quality of fillets by characterizing its physico-chemical traits with conventional and innovative methods, such as the proton transfer reaction-time of flight-mass spectrometer technique, allowing the analysis of samples at room temperature. Finally, steamed fillets underwent a consumer test to investigate the liking of consumers and their intention of re-consumption. RESULTS:The main findings showed that a complete dietary substitution of fishmeal with H. illucens larvae meal did not impair the physico-chemical quality of A. salmon fillets. Notably, neutral n-3 polyunsaturated fatty acids (PUFA) slightly but significantly increased in the fillets of A. salmon fed H. illucens, also as a result of the additional fish oil present in the diets containing insect. The volatile organic profile was not altered by the different diets. The consumer-liking test revealed that Italian consumers appreciated the tested salmon irrespective of the administered feed. CONCLUSION: Tailoring the insect fatty acid profile by rearing the larvae on a PUFA-rich substrate, coupled with a dietary modulation of the oily source, can successfully maintain or even increase the cardioprotective characteristics of fillets. Physical analysesThe pH was measured in two points of the cranial and caudal regions of each fillet by a pH-meter METTLER TOLEDO (Mettler-Toledo, Schwerzenbach, Switzerland). Fillet color measurement, expressed as L* (lightness), a* (redness) and b* (yellowness) indices, 17 was performed on two points of both cranial and caudal regions, using a Konica Minolta colorimeter (Chiyoda, Tokyo, Japan). Texture measurements were performed using a Zwick Roell ) equipped with a 1-kN load cell. A 4 × 4 cm section

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“…In this study, extraction was performed using the hydrodistillation method with water as the solvent. A commercial PTR‐MS 8000 (Ionicon Analytik, Innsbruck, Austria) instrument, which is useful for achieving the whole mass spectra from several matrices, was used to assess the volatile profile for the collection of different essential oil samples. The advantages and disadvantages of this tool, as well as the details of its operation are reported in Blake et al and Taiti et al The analysis was carried out following a similar methodology previously reported by Taiti et al Briefly, a glass vial (15 ml) containing 2 µl of oil sample was placed in a glass jar (3/4 L) and covered with glass lid fitted with two holes.…”

Section: Methodsmentioning

confidence: 99%

Correlation between VOC fingerprinting and antimicrobial activity of several essential oils extracted by plant resins against A. tumefaciens and P. savastanoi

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Comparini

Marone

et al. 2019

Flavour & Fragrance J

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The present work aimed to assess the antimicrobial activity of twelve essential oils extracted from plant resins of trees that grow in several tropical and subtropical regions of the world. Eleven essential oils were extracted from resins of plant belonging to the Burseraceae family (the genera Boswellia, Commiphora, Canarium and Bursera); the remaining oil was extracted from a resinous plant belonging to the Fabaceae family (genus Hymenea). The extraction was carried out using a conventional distillation method. The volatile organic compounds (VOCs) of each essential oil were analyzed with PTR‐ToF‐MS (proton transfer reaction time‐of‐flight mass spectrometry) and the antimicrobial activity was evaluated against the phytopathogens Agrobacterium tumefaciens and Pseudomonas savastanoi pv. savastanoi. The essential oils obtained from Boswellia papyrifera, B. dalzielii, B. frereana and B. rivae were the most abundant in terms of signal intensity and VOC number in comparison with the other analyzed essential oils. Furthermore, B. neglecta shared a common volatile profile with the Canarium species, as was demonstrated previously in the literature. Greater bacterial growth inhibition of A. tumefaciens was detected with the essential oils extracted from plants belonging to Boswellia species while less action was observed against P. savastanoi. Finally, a positive correlation was found between terpenes and terpenoid compounds and bacterial growth inhibition, suggesting these essential oils as a new source of bioactive compounds for the prevention, protection and treatment of plant diseases.

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Covering the different steps of the coffee processing: Can headspace VOC emissions be exploited to successfully distinguish between Arabica and Robusta?

Cited by 32 publications

References 31 publications

Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin

Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin

Total replacement of dietary fish meal with black soldier fly (Hermetia illucens) larvae does not impair physical, chemical or volatile composition of farmed Atlantic salmon (Salmo salar L.)

Correlation between VOC fingerprinting and antimicrobial activity of several essential oils extracted by plant resins against A. tumefaciens and P. savastanoi

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