Exploring correlations between green coffee bean components and thermal contaminants in roasted coffee beans

Dong, Ruihong; Zhu, Min; Long, You; Yu, Qiang; Li, Chang; Xie, Jianhua; Huang, Yousheng; Chen, Yi

doi:10.1016/j.foodres.2023.112700

Cited by 13 publications

(9 citation statements)

References 44 publications

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“…The results are similar to those reported by Dong et al [51] for green coffee beans of different origins, with values ranging from 0.23 to 0.47 g 100 g −1 for 3-CQA, from 0.39 to 0.65 g 100 g −1 for 4-CQA and from 3.55 to 4.92 g 100 g −1 for 5-CQA. Similar results were observed by other authors for C. arabica [32,39,40,51].…”

Section: Acid Composition In Green Coffee Beanssupporting

confidence: 91%

Content of Acidic Compounds in the Bean of Coffea arabica L., Produced in the Department of Cesar (Colombia), and Its Relationship with the Sensorial Attribute of Acidity

Echeverri-Giraldo,

Osorio Pérez,

Tabares Arboleda

et al. 2024

Separations

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Cesar, a coffee-growing department in Colombia, has particular characteristics that favor the production of coffees differentiated by sensory profile, for which the acidity attribute stands out. The chemical composition and sensory quality of the coffee produced by 160 coffee growers during two production harvests (2021 and 2022) and processed by the wet method were evaluated to correlate the contents of the main acidic chemical compounds present in green coffee beans with the perceived acidity of the beverage. The chemical analysis of coffee samples utilized spectrophotometric methods and HPLC-DAD techniques. Lactic, 3,5-di-CQA and phosphoric acids were good discriminators of acidity classified as excellent; that is, with a score higher than 7.75 on the Specialty Coffee Association (SCA) scale, presenting the highest contents in the green coffee bean. There was a direct linear relationship between acidity and 3,5-di-CQA and 5-CQA and an inverse relationship between acidity and 3-CQA, 4-CQA and 4,5-CQA. These findings contribute to the understanding of the quality and chemistry of Colombian coffee.

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Section: Acid Composition In Green Coffee Beanssupporting

confidence: 91%

Content of Acidic Compounds in the Bean of Coffea arabica L., Produced in the Department of Cesar (Colombia), and Its Relationship with the Sensorial Attribute of Acidity

Echeverri-Giraldo,

Osorio Pérez,

Tabares Arboleda

et al. 2024

Separations

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“…Table 5 provides the average fatty acid contents identified in the green coffee samples from the different agroclimatic zones in the department of Quindío. The average fatty acid contents are consistent with the ranges reported by other authors [25,33,[40][41][42]. Linoleic acid (C18:2) occurred in the highest percentage in the four zones (Table 5), ranging from 39.83 ± 1.26% to 40.83 ± 1.23%; similar values were reported by Villarreal et al [41], Dong et al [40], and Zhu et al [12].…”

Section: Fatty Acid Compositionsupporting

confidence: 91%

“…Table 5 provides the average fatty acid contents identified in the green coffee samples from the different agroclimatic zones in the department of Quindío. The average fatty acid contents are consistent with the ranges reported by other authors [25,33,[40][41][42]. Table 5 provides the average fatty acid contents identified in the green coffee samples from the different agroclimatic zones in the department of Quindío.…”

Section: Fatty Acid Compositionsupporting

confidence: 86%

“…Table 4 presents the results for the extraction of the lipid fraction of green coffee using the two different methods. The percentage of lipids obtained by the Soxhlet method varied between 12.01 ± 0.62% and 12.81 ± 0.68%, and the percentage obtained by the Soxtec method ranged from 12.05 ± 0.60% to 12.90 ± 0.48%; both results were within the ranges reported for green coffee [37,40] and consistent with the results reported by Villarreal et al [41]. Echeverri et al [13] analyzed the lipid fraction content of green coffee in improved varieties of C. arabica grown in different locations in Colombia using the Soxhlet method and reported values between 10.7% and 12.3%.…”

Section: Comparison Between Lipid Extraction Methodssupporting

confidence: 79%

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Determination of Lipids and Fatty Acids in Green Coffee Beans (Coffea arabica L.) Harvested in Different Agroclimatic Zones of the Department of Quindío, Colombia

Echeverri-Giraldo,

Pinzón Fandiño,

González Cadavid

et al. 2023

Agronomy

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The objective of this work was to quantify and characterize the lipid fraction of coffee beans grown in different agroclimatic zones of the department of Quindío, seeking to provide coffee growers with useful information about the coffee produced on their farms and the ability to determine coffee quality and sensory attributes. The lipid extraction process was carried out using two different methods: Soxhlet and Soxtec. The bias was established through concordance analysis using the Bland–Altman test to determine the correlation between the two extraction methods. The final results were compared for each agroclimatic zone, and no significant differences were found between the values for average lipid content of the coffee, which varied between 12.01% and 12.90%. When characterizing the profile of fatty acids present in the lipid fraction of coffee using the technique of gas chromatography coupled to mass spectrometry, it was evidenced that the major acids present in the green coffee bean were linoleic acid and palmitic acid, with an average content between 39.83–40.83% and 36.92–37.90%, respectively, and that these fatty acid contents presented statistically significant differences in areas with higher elevations, higher relative humidity and less sunlight (zones 3 and 4). Stearic acid presented differences in all of the agroclimatic zones.

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“…These findings are consistent with previous research conducted in other studies. Using multivariate statistical techniques, the formation of 5-hydroxymethylfurfural was positively correlated with serine and glutamic acid in coffee beans [39,40]. However, further investigation is warranted to elucidate the impact of methionine, serine, and glutamate on both the production and content of these flavor compounds in peanut oil.…”

Section: Correlations Between Amino Acids and Core Flavor Compoundsmentioning

confidence: 99%

Characterization of Key Aroma Compounds and Main Contributing Amino Acids in Hot-Pressed Oil Prepared from Various Peanut Varieties

Sun,

Zhang,

Song

et al. 2024

Molecules

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The production of peanut oil in the industrial sector necessitates the utilization of diverse raw materials to generate consistent batches with stable flavor profiles, thereby leading to an increased focus on understanding the correlation between raw materials and flavor characteristics. In this study, sensory evaluations, headspace solid-phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV) calculations, and correlation analysis were employed to investigate the flavors and main contributing amino acids of hot-pressed oils derived from different peanut varieties. The results confirmed that the levels of alcohols, aldehydes, and heterocyclic compounds in peanut oil varied among nine different peanut varieties under identical processing conditions. The OAVs of 25 key aroma compounds, such as methylthiol, 3-ethyl-2,5-dimethylpyrazine, and 2,3-glutarone, exceeded a value of 1. The sensory evaluations and flavor content analysis demonstrated that pyrazines significantly influenced the flavor profile of the peanut oil. The concentrations of 11 amino acids showed a strong correlation with the levels of pyrazines. Notably, phenylalanine, lysine, glutamic acid, arginine, and isoleucine demonstrated significant associations with both pyrazine and nut flavors. These findings will provide valuable insights for enhancing the sensory attributes of peanut oil and selecting optimal raw peanuts for its production.

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Exploring correlations between green coffee bean components and thermal contaminants in roasted coffee beans

Cited by 13 publications

References 44 publications

Content of Acidic Compounds in the Bean of Coffea arabica L., Produced in the Department of Cesar (Colombia), and Its Relationship with the Sensorial Attribute of Acidity

Content of Acidic Compounds in the Bean of Coffea arabica L., Produced in the Department of Cesar (Colombia), and Its Relationship with the Sensorial Attribute of Acidity

Determination of Lipids and Fatty Acids in Green Coffee Beans (Coffea arabica L.) Harvested in Different Agroclimatic Zones of the Department of Quindío, Colombia

Characterization of Key Aroma Compounds and Main Contributing Amino Acids in Hot-Pressed Oil Prepared from Various Peanut Varieties

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