Gas chromatographic examination of the fatty acids of coffee oil

Carisano, A.; Gariboldi, L.

doi:10.1002/jsfa.2740150907

Cited by 18 publications

(11 citation statements)

References 8 publications

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“…Ratnayake et al [33] also report a much higher concentration of lipids in espresso (2,260 mg/ L) than in metal screen-filtered coffee (335 mg/L) and drip-filtered coffee (13 mg/L). Other authors, for example, Jham et al [39], Martín et al [40] and Carisano and Gariboldi [41], found similar results for fatty acids in ground coffee concerning content and composition of fatty acids.…”

Section: Content Per Sip Of Coffeementioning

confidence: 56%

Comparison of nine common coffee extraction methods: instrumental and sensory analysis

Gloess

Schönbächler

Klopprogge

et al. 2013

Eur Food Res Technol

249

205

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The preparation of a cup of coffee may vary between countries, cultures and individuals. Here, an analysis of nine different extraction methods is presented regarding analytical and sensory aspects for four espressi and five lunghi. This comprised espresso and lungo from a semi-automatic coffee machine, espresso and lungo from a fully automatic coffee machine, espresso from a singleserve capsule system, mocha made with a percolator, lungo prepared with French Press extraction, filter coffee and lungo extracted with a Bayreuth coffee machine. Analytical measurements included headspace analysis with HS SPME GC/MS, acidity (pH), titratable acidity, content of fatty acids, total solids, refractive indices (expressed in°B rix), caffeine and chlorogenic acids content with HPLC. Sensory analysis included visual, aroma, flavor and textural attributes as well as aftersensation. The technical differences in the extraction methods led to a higher concentration of the respective quantities in the espressi than in the lunghi. Regarding the contents per cup of coffee, the lunghi generally had a higher content than the espressi. The extraction efficiency of the respective compounds was mainly driven by their solubility in water. A higher amount of water, as in the extraction of a lungo, generally led to higher extraction efficiency. Comparing analytical data with sensory profiles, the following positive correlations were found total solids $ texture/body, headspace intensity $ aroma intensity, concentrations of caffeine/chlorogenic acids $ bitterness and astringency.

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Section: Content Per Sip Of Coffeementioning

confidence: 56%

Comparison of nine common coffee extraction methods: instrumental and sensory analysis

Gloess

Schönbächler

Klopprogge

et al. 2013

Eur Food Res Technol

249

205

View full text Add to dashboard Cite

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“…For some compounds, previous studies employing photo-ionisation mass spectrometry have been used to confirm the dominating compound [27]. Assignments in the text and the figures are due to the most abundant/likely compound for the respective nominal molecular mass (m/z) a Dominating structure confirmed by SPI-ITMS MS/MS measurements [27] constituents and their observed concentrations as well as on the physicochemical properties of the respective molecules (ionisation energies, photo-ionisation cross sections) the m/z values observed by PI-MS were assigned to chemical compounds [1,27,29,40,41]. For some molecular masses, SPI-MS/MS data [27] or wavelength specific SPI and REMPI photo-ionisation data [25,26] were additionally included.…”

Section: Spi Mass Spectrometry and Data Evaluationmentioning

confidence: 99%

Looking into individual coffee beans during the roasting process: direct micro-probe sampling on-line photo-ionisation mass spectrometric analysis of coffee roasting gases

et al. 2013

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A micro-probe (μ-probe) gas sampling device for on-line analysis of gases evolving in confined, small objects by single-photon ionisation time-of-flight mass spectrometry (SPI-TOFMS) was developed. The technique is applied for the first time in a feasibility study to record the formation of volatile and flavour compounds during the roasting process within (inside) or in the direct vicinity (outside) of individual coffee beans. A real-time on-line analysis of evolving volatile and semi-volatile organic compounds (VOC and SVOC) as they are formed under the mild pyrolytic conditions of the roasting process was performed. The soft-ionisation mass spectra depict a molecular ion signature, which is well corresponding with the existing knowledge of coffee roasting and evolving compounds. Additionally, thereby it is possible to discriminate between Coffea arabica (Arabica) and Coffea canephora (Robusta). The recognized differences in the roasting gas profiles reflect the differences in the precursor composition of the coffee cultivars very well. Furthermore, a well-known set of marker compounds for Arabica and Robusta, namely the lipids kahweol and cafestol (detected in their dehydrated form at m/z 296 and m/z 298, respectively) were observed. If the variation in time of different compounds is observed, distinctly different evolution behaviours were detected. Here, phenol (m/z 94) and caffeine (m/z 194) are exemplary chosen, whereas phenol shows very sharp emission peaks, caffeine do not have this highly transient behaviour. Finally, the changes of the chemical signature as a function of the roasting time, the influence of sampling position (inside, outside) and cultivar (Arabica, Robusta) is investigated by multivariate statistics (PCA). In summary, this pilot study demonstrates the high potential of the measurement technique to enhance the fundamental knowledge of the formation processes of volatile and semi-volatile flavour compounds inside the individual coffee bean.

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“…The total fatty acid composition of coffee oil has been the subject of many investigations (Wurziger, 1963;Calzolari and Cerma, 1963;Carisano and Gariboldi, 1964;Hartmann et al, 1968;Pokorny and Forman, 1970;Streuli, 1970;Roffi et al, 1971;Chassevent et al, 1974;Vitzthum, 1976;Lercker et al, 1996). Folstar et al (1975) and Speer et al (1993) investigated the fatty acids in detail.…”

Section: Fatty Acidsmentioning

confidence: 99%

“…The presence of free fatty acids (FFA) in coffee has been described by various authors (Kaufmann and Hamsagar, 1962;Calzolari and Cerma, 1963;Carisano and Gariboldi, 1964;Wajda and Walczyk, 1978). All their data are expressed by the acid value, a common but indirect determination procedure used in the analysis of fat.…”

Section: Free Fatty Acidsmentioning

confidence: 99%

The lipid fraction of the coffee bean

Speer

Kölling-Speer

2006

Braz. J. Plant Physiol.

302

226

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The lipid fraction of coffee is composed mainly of triacylglycerols, sterols and tocopherols, the typical components found in all common edible vegetable oils. Additionally, the so-called coffee oil contains diterpenes of the kaurene family in proportions of up to 20 % of the total lipids. Diterpenes are of interest because of their analytical and physiological effects. The composition of the main lipid components of the two most important coffee species, Coffea arabica and Coffea canphora var. Robusta is presented. In addition, the influences of typical processes like roasting and steaming on selected lipid components as well as the effects of the storage of green coffee beans under different conditions will be described. Furthermore, new findings regarding the 5-hydroxytryptamides, the main parts of the coffee wax located on the outer layer of the bean and the recently identified components coffeadiol and arabiol I will also be discussed. Key words: Coffea, coffee oil, coffee wax, diterpenes, 5-hydroxytryptamides.A fração lipídica da semente de café: A fração lipídica do café é composta principalmente de triacilgliceróis, esteróis e tocoferóis, componentes típicos encontrados em todo óleo vegetal comestível comum. Adicionalmente, o chamado oleo de café contém diterpenos da família dos kaurenos, em proporção de até 20 % dos lipídeos totais. Diterpenos são de interesse por causa de seus efeitos fisiológicos. As composições dos principais componentes lipídicos das duas espécies mais importantes de café, Coffea arabica e Coffea canphora var. Robusta são apresentadas. Também, serão descritas as influências de processos tais como torração e "steaming" sobre determinados components lipídicos, assim como os efeitos do armazenamento do café verde sob diferentes condições. Além disso, serão discutidas as novas descobertas sobre as 5-hidroxitriptamidas, os principais componentes da cera de café, localizada nas camadas externas da semente, e os compostos "coffeadiol" e "arabiol I", recentemente identificados. Palavras-chave: Coffea, cera de café, diterpenos, óleo de café, 5-hidroxitriptamidas.

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Gas chromatographic examination of the fatty acids of coffee oil

Cited by 18 publications

References 8 publications

Comparison of nine common coffee extraction methods: instrumental and sensory analysis

Comparison of nine common coffee extraction methods: instrumental and sensory analysis

Looking into individual coffee beans during the roasting process: direct micro-probe sampling on-line photo-ionisation mass spectrometric analysis of coffee roasting gases

The lipid fraction of the coffee bean

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