Functional characterization of three Coffea arabica L. monoterpene synthases: Insights into the enzymatic machinery of coffee aroma

Terra, Lorenzo Del; Lonzarich, Valentina; Asquini, Elisa; Navarini, Luciano; Graziosi, G.; Liverani, F. S.; Pallavicini, Alberto

doi:10.1016/j.phytochem.2013.01.005

Cited by 29 publications

(38 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…[4,9,21] This might be affected by different volatilities of pentanedione and methylpyrrole [22] and by the compositional differences in green beans of different geographical origin. [18,23] Monoterpenes, associated to flowery and fruity notes, [24] exhibited a low level, but continuous release being highest for ETH that has been associated with higher amounts of monoterpenes was in accordance with previous findings. [13,19,25 This unique group of compounds resist during roasting, and their release might be influenced by the structural changes that happen in coffee bean during roasting (e.g.…”

Section: Monitoring Volatile Release During Roastingsupporting

confidence: 91%

Monitoring single coffee bean roasting by direct volatile compound analysis with proton transfer reaction time‐of‐flight mass spectrometry

et al. 2016

Self Cite

View full text Add to dashboard Cite

This study applies proton transfer reaction time-of-flight mass spectrometry for the rapid analysis of volatile compounds released from single coffee beans. The headspace volatile profiles of single coffee beans (Coffeea arabica) from different geographical origins (Brazil, Guatemala and Ethiopia) were analyzed via offline profiling at different stages of roasting. The effect of coffee geographical origin was reflected on volatile compound formation that was supported by one-way ANOVA. Clear origin signatures were observed in the formation of different coffee odorants. Copyright © 2016 John Wiley & Sons, Ltd.

show abstract

Section: Monitoring Volatile Release During Roastingsupporting

confidence: 91%

Monitoring single coffee bean roasting by direct volatile compound analysis with proton transfer reaction time‐of‐flight mass spectrometry

et al. 2016

Self Cite

View full text Add to dashboard Cite

show abstract

“…ETH and GUA shared closer VOC concentrations higher for aliphatic hydrocarbons (e.g. aldehydes and ketones), in particular ETH had higher concentrations for terpene fragments …”

Section: Resultsmentioning

confidence: 94%

“…Even though, the characteristic coffee aroma and major volatile compounds are formed during roasting by several chemical reactions some r compounds like terpenes and aldehydes can resist roasting and be traced from flower to cup contributing the final flavour of the product. Among the terpenic compounds identified in coffee, especially mono‐, di‐ and sesquiterpenes are known to be responsible for fruity and flowery aroma . Similarly, acetaldehyde found in green and roasted beans and can contribute to fruity notes, whereas N‐heterocyclic compounds produced during roasting are mainly responsible for chocolate and roast notes .…”

Section: Resultsmentioning

confidence: 99%

PTR‐ToF‐MS characterisation of roasted coffees (C. arabica) from different geographic origins

et al. 2014

Self Cite

View full text Add to dashboard Cite

Characterisation of coffees according to their origins is of utmost importance for commercial qualification. In this study, the aroma profiles of different batches of three monoorigin roasted Coffea arabica coffees (Brazil, Ethiopia and Guatemala) were analysed by Proton-Transfer-Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS). The measurements were performed with the aid of a multipurpose autosampler. Unsupervised and supervised multivariate data analysis techniques were applied in order to visualise data and classify the coffees according to origin. Significant differences were found in volatile profiles of coffees. Principal component analysis allowed visualising a separation of the three coffees according to geographic origin and further partial least square regression-discriminant analysis classification showed completely correct predictions. Remarkably, the samples of one batch could be used as training set to predict geographic origin of the samples of the other batch, suggesting the possibility to predict further batches in coffee production by means of the same approach. Tentative identification of mass peaks aided characterisation of aroma fractions. Classification pinpointed some volatile compounds important for discrimination of coffees.

show abstract

“…Of the VOCs that were detected by HS-SPME-GC/MS, 10 VOCs were found at all developmental stages and were found to affect wine flavor [45]. HS-SPME-GC/MS was also used to characterize three coffee monoterpene synthases to help improve the quality control of various types of coffee [46]. …”

Section: Spme Applications For Metabolite Analysismentioning

confidence: 99%

Solid-phase microextraction technology for in vitro and in vivo metabolite analysis

Zhang

Zhou

Chen

et al. 2016

TrAC Trends in Analytical Chemistry

View full text Add to dashboard Cite

Analysis of endogenous metabolites in biological samples may lead to the identification of biomarkers in metabolomics studies. To achieve accurate sample analysis, a combined method of continuous quick sampling and extraction is required for online compound detection. Solid-phase microextraction (SPME) integrates sampling, extraction and concentration into a single solvent-free step for chemical analysis. SPME has a number of advantages, including simplicity, high sensitivity and a relatively non-invasive nature. In this article, we reviewed SPME technology in in vitro and in vivo analyses of metabolites after the ingestion of herbal medicines, foods and pharmaceutical agents. The metabolites of microorganisms in dietary supplements and in the gastrointestinal tract will also be examined. As a promising technology in biomedical and pharmaceutical research, SPME and its future applications will depend on advances in analytical technologies and material science.

show abstract

Functional characterization of three Coffea arabica L. monoterpene synthases: Insights into the enzymatic machinery of coffee aroma

Cited by 29 publications

References 45 publications

Monitoring single coffee bean roasting by direct volatile compound analysis with proton transfer reaction time‐of‐flight mass spectrometry

Monitoring single coffee bean roasting by direct volatile compound analysis with proton transfer reaction time‐of‐flight mass spectrometry

PTR‐ToF‐MS characterisation of roasted coffees (C. arabica) from different geographic origins

Solid-phase microextraction technology for in vitro and in vivo metabolite analysis

Contact Info

Product

Resources

About