Determination of volatile marker compounds of common coffee roast defects

Yang, Ni; Liu, Chujiao; Liu, Xingkun; Degn, Tina Kreuzfeldt; Münchow, Morten; Fisk, Ian D.

doi:10.1016/j.foodchem.2016.04.124

Cited by 136 publications

(129 citation statements)

References 22 publications

Supporting

Mentioning

117

Contrasting

Unclassified

Order By: Relevance

“…2,3‐Pentanedione (associated with a buttery, creamy flavor) was first detected after 10 min of roasting, and its concentration doubled from 33.1 to 70.3 ng/g of nutmeat at the 15‐min mark (corresponding to an OAV of 13.8). This flavor note has also been reported in roasted coffee beans (Yang et al., ). Phenylacetaldehyde (peak 40 ) and furfural (peak 19 ), both associated with sweet notes, were of higher concentrations in the roasted samples, although both had maximum observed OAVs below 1.0.…”

Section: Resultssupporting

confidence: 78%

Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS‐SPME‐GC‐MS

Gong

Kerrihard

Pegg

2018

Journal of Food Science

View full text Add to dashboard Cite

Volatile compounds are responsible for the characteristic aroma of raw and roasted pecans. Yet, much is unknown about the specific effects of roasting on pecan volatiles. In this study, the volatiles of raw “Desirable” pecans from Georgia and 3 roasted pecan samples (175 °C for 5, 10, and 15 min) were determined by HS‐SPME coupled to GC‐MS using stable deuterium‐labeled volatiles as internal standards for quantitation. As expected, roasting markedly impacted the volatile profile of pecans: a total of 63 flavor‐active compounds were identified in roasted samples, including 9 compounds not detected in raw “Desirable” pecans. Pyrazines, notable indicators of the Maillard reaction, were found only in roasted samples and demonstrated continual increases throughout observed roasting times. Furthermore, it was noted that hydrocarbon derivatives showed substantial increases with roasting, likely a result of the degradation of nonvolatile lipids. The observed changes correspond well to prior sensory investigations concerning the impact of roasting on pecan flavor, and explain increases in intensity for roasted, nutty, buttery, and sweet sensory traits. Practical Application The results of this study document the volatile constituents generated during the roasting of pecans, and this may help formulators, who are trying to develop natural and artificial pecan flavors in new food products.

show abstract

Section: Resultssupporting

confidence: 78%

Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS‐SPME‐GC‐MS

Gong

Kerrihard

Pegg

2018

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…These include dimethyl sulfide, 2‐methylpropanal, 3‐methylbutanal, 2‐methylbutanal, 2‐pentylfuran, and hexanal, which have all been indicated as post‐harvest quality indicators with high concentrations thought to be at least partially responsible for negative flavor notes in brewed coffee . Notably, 2‐methylbutanal, 3‐methylbutanal, 2‐pentylfuran, and hexanal have been found in elevated concentrations in defective beans, and they are associated with ‘malty,’ ‘green bean,’ and ‘grassy’ aromas, respectively . Interestingly, elevated concentrations of dimethyl sulfide are thought to be indicative of Aspergillus molds and Penicillium bacteria, both of which are often spread to coffee seeds through CBB infestation .…”

Section: Discussionmentioning

confidence: 99%

“…27 Notably, 2-methylbutanal, 3-methylbutanal, 2-pentylfuran, and hexanal have been found in elevated concentrations in defective beans, and they are associated with 'malty,' 'green bean,' and 'grassy' aromas, respectively. 16,28 Interestingly, elevated concentrations of dimethyl sulfide are thought to be indicative of Aspergillus molds and Penicillium bacteria, both of which are often spread to coffee seeds through CBB infestation. 8,27 These observations correspond to 'mold,' 'mildew,' and 'musty off-flavors' identified in CBB-infested coffee.…”

Section: Discussionmentioning

confidence: 99%

Analysis of volatile profiles of green Hawai'ian coffee beans damaged by the coffee berry borer (Hypothenemus hampei)

et al. 2018

View full text Add to dashboard Cite

BACKGROUND The coffee berry borer (CBB), Hypothenemus hampei, is the most destructive insect pest of coffee globally, causing significant losses in yield and leading to ‘off’ flavors in damaged beans. Automated headspace sampling (AHS) and gas chromatography–mass spectrometry (GC–MS) were used to investigate changes in the volatile profiles of CBB‐damaged green coffee beans. Green coffee from three coffee farms on the island of Hawai'i were sorted into three levels of CBB damage: non‐damaged, slightly damaged (1–2 pinholes/bean), and heavily damaged (> 2 pinholes/bean). RESULTS Distinct differences were found between green coffee bean samples based on the amounts of eight prominent volatiles. The amount of CBB damage was particularly correlated with the amount of both hexanal and 2‐pentylfuran. Principal component analysis showed clustering of non‐damaged green beans, which did not overlap with the slightly or heavily damaged clusters. Good separation was also found between a mixture of 50% slightly damaged and non‐damaged coffee. However, 20% slightly damaged and non‐damaged coffee clusters showed strong overlap. CONCLUSION Understanding the effects of CBB damage on coffee flavor profiles is critical to quality control for this valuable agricultural product. The results of this study show that the volatile profiles of green coffee beans vary with CBB damage. With specific volatile profiles for CBB‐damaged coffee identified, coffee samples can be tested in the lab, or potentially on the farm or in coffee mills, to identify high levels of CBB damage that may lead to off flavors and a reduction in product quality and value. © 2018 Society of Chemical Industry

show abstract

“…Yang et al (2016) found that different temperature profiles for roasting can affect volatile aroma compounds associated with roast coffee defects (light, scorched, dark, baked and underdeveloped) by GC-MS with headspace solid phase micro extraction.…”

Section: Composition Of Volatile Components In Coffeementioning

confidence: 99%

Chromatographic Methods for Coffee Analysis: A Review

Yashin¹,

Yashin²,

Xia³

et al. 2017

JFR

View full text Add to dashboard Cite

Coffee has been one of the most commercialized food products and most widely researched beverage in the world for decades. It is considered a functional food, primarily due to its high content of compounds that exert antioxidant and other beneficial biological properties. This review summarized the data from analysis of coffee components, both volatile constituents and non-volatile high-molecular weight compounds performed by various chromatographic methods. A list of compounds identified by gas chromatography with mass spectrometry which define the aroma of coffee is provided. Publications on the measurement of methylxanthines (caffeine, theobromine, and theophylline), chlorogenic acids, diterpenes, sugars, amino acids, gamma-aminobutyric acid, dibasic acids, anions, and other compounds by HPLC and UHPLC-MS are reviewed. An overview of publications on the determination of organic contamination in coffee (PAHs, acrylamides, mycotoxins, etc.) and ways to reduce contamination through production technology and brewing methods are presented. Finally, an overview of the literature on authentication assessment for different grades of coffee grown in different regions is provided.

show abstract

Determination of volatile marker compounds of common coffee roast defects

Cited by 136 publications

References 22 publications

Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS‐SPME‐GC‐MS

Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS‐SPME‐GC‐MS

Analysis of volatile profiles of green Hawai'ian coffee beans damaged by the coffee berry borer (Hypothenemus hampei)

Chromatographic Methods for Coffee Analysis: A Review

Contact Info

Product

Resources

About