Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS

Gloess, Alexia N.; Vietri, Anita; Wieland, Flurin; Smrke, Samo; Schönbächler, Barbara; López, Jorge Expósito; Petrozzi, Sergio; Bongers, Sandra; Koziorowski, Thomas; Yeretzian, Chahan

doi:10.1016/j.ijms.2014.02.010

Cited by 140 publications

(111 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Alternatively, the furan and pyran derivatives identified in the present study may possibly be degradation products during the ripening process. For instance different degradation furan and pyran compounds were identified in coffee from different origin (Gloess et al 2014). …”

Section: Resultsmentioning

confidence: 99%

Phytometabolomic fingerprinting of selected actinorhizal fruits popularly consumed in North-East India

et al. 2016

View full text Add to dashboard Cite

The biodiversity hub at north-eastern region of India contains actinorhizal plants like Elaeagnus pyriformis, Myrica nagi and Myrica esculenta which serve as functional food for the natives. Apart from having immense nutritional value, fruits of these plants have been utilized in traditional medicine and have displayed antioxidant behavior as observed from our previous findings. Therefore, the aim of the present study was to investigate the phytochemical fingerprints of the fruit juices of some actinorhizal plants using GC-MS method and correlate the data with the therapeutic value of the fresh fruit juice. The results established the abundance of several chemical species with potential medicinal properties such as anti-diabetic, anti-cancer, anti-inflammatory, hepatoprotective activities. However, further studies are needed to isolate and identify the specific phyto-compounds involved in managing various diseases.

show abstract

Section: Resultsmentioning

confidence: 99%

Phytometabolomic fingerprinting of selected actinorhizal fruits popularly consumed in North-East India

et al. 2016

View full text Add to dashboard Cite

show abstract

“…The volatiles in coffee aroma as perceived by the nose were examined using PTR-MS and compared with sensory panel analysis [82]. Another study on coffee beans from different origins examined the effect of roasting on the VOCs emitted during the roasting process using a PTR-TOF-MS [83]. Another study examined the production of ethylene in apples with a view to extending the postharvest storage [84].…”

Section: Food and Food Technologymentioning

confidence: 99%

Direct Analysis Mass Spectrometry

McEwan

2015

Ion/Molecule Attachment Reactions: Mass Spectrometry

View full text Add to dashboard Cite

“…For the population studied, the average weight loss of roasted bean was 17%, in which 80% of samples had weight loss of 16-18%, 8 samples have 14% and one sample has 22% of weight loss. Even though the moisture of the green bean was higher than standard, the weight loss of roasted bean was in the range of that of industry which is from 14-23% (Table 4.4) and other studies (Campos et al, 2014;Gloess et al, 2014). These studies also found that weight loss of roasted bean was higher for darker roast degrees or with the increase of roasting temperature.…”

Section: Bean Roasting and The Change Of Bean Physical Properties Aftmentioning

confidence: 71%

“…In the study of Gloess et al (2014), the gain in volume of the beans ranged from 43% to 82%, being higher for darker roast degrees and lower for longer roasting times.…”

Section: Bean Roasting and The Change Of Bean Physical Properties Aftmentioning

confidence: 97%

See 1 more Smart Citation

Genomic studies of biochemical compounds determining arabica coffee (Coffea arabica L.) quality

Tran¹

View full text Add to dashboard Cite

Coffee is an important crop globally. Improving coffee quality is a primary breeding target that would benefit from understanding of trait inheritance and ancestral genetic information. However, comparatively little information exists on the genetics of quality and the relationships between wild and cultivated coffee genotypes, especially arabica coffee (Coffea arabica L.) which accounts for almost 60% of coffee production globally. The complex polyploidy genome and limited genomic information for C. arabica have impeded the progress of genetic studies. Arabica coffee is among the major organisms that do not have a reference genome. This project aimed to develop and utilise genomic resources in genetic studies of arabica coffee quality. The relationship between coffee species and the position of arabica within the Coffeeae tribe were investigated using complete chloroplast genome sequences to determine the value of these genetic resources in breeding. A draft genome sequence of arabica coffee was developed. Marker-trait associations were studied for caffeine and trigonelline, the two principal compounds known to be related to coffee quality, paving the way for developing new improved varieties with preferred levels of these compounds in the coffee beans.Chloroplast genomes of 16 coffee species were sequenced and their phylogeny constructed. Results support distinct Psilanthus and Coffea clades. It is likely that C. canephora is a hybrid that has a Psilanthus maternal genome but received much of its nuclear genome from Coffea. The maternal genomes of C. arabica and C. canephora are divergent. This result is in agreement with the fact that the chloroplast genome of arabica should be that of the maternal parent i.e. C. eugenioides. There were two species (C. humblotiana and C. tetragona) close to C. arabica and one species (P. ebracteolatus) close to C. canephora containing almost no caffeine. They could serve as important materials in arabica quality breeding and research.For the association study, 232 diverse arabica coffee accessions originating from 27 countries were harvested from the germplasm collection at CATIE (Tropical Agricultural Research and Higher Education Centre), Costa Rica. Substantial variation between genotypes was observed for bean morphology attributes. Non-volatiles including caffeine and trigonelline showed larger variation in range than was previously reported. Results of targeted analysis of 18 volatiles from 35 accessions also showed significant variation. No strong correlation was found between bean morphology and the levels of non-volatile or volatile compounds, implying that it is difficult to select for low or high non-volatile and volatile compounds based on bean physical characteristics. However, it also indicates that breeding for desirable combinations of traits (i.e. large bean size, low caffeine, high trigonelline, and favourable volatiles) is possible.ii The genome of the most popular arabica variety (K7) in Australia was sequenced. Genome assembly was performed using b...

show abstract

Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS

Cited by 140 publications

References 33 publications

Phytometabolomic fingerprinting of selected actinorhizal fruits popularly consumed in North-East India

Phytometabolomic fingerprinting of selected actinorhizal fruits popularly consumed in North-East India

Direct Analysis Mass Spectrometry

Genomic studies of biochemical compounds determining arabica coffee (Coffea arabica L.) quality

Contact Info

Product

Resources

About