Identification of Coffee Fragrances Using Needle Trap Device-Gas Chromatograph/Mass Spectrometry (NTD-GC/MS)

Eom, In‐Yong; Jung, Minji

doi:10.5012/bkcs.2013.34.6.1703

Cited by 15 publications

(4 citation statements)

References 16 publications

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“…The volatile compounds were identified by comparing the mass spectra to the NIST11 library. In addition, an alkane series (C10–C40) was used to calculate the retention index (RI) for each compound and compared with the RI values found in the literature data (Czerny and Grosch, 2000; Eom and Jung, 2013; Piccino et al, 2014).…”

Section: Methodsmentioning

confidence: 99%

Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

et al. 2019

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Coffee quality has recently become a high demand of coffee consumers, due to all the specialty coffees available on the market. Specialty coffees can be generated by favoring growth of some groups of microorganisms during fermentation or by using starters. Just as yeast, a variety of bacteria can be used to generate important flavor precursors. The aim of this work was to test the efficiency of coffee sterilization and adhesion of microbial cells on beans, to evaluate the effect of yeast and bacterial starters on the production of organic and volatile compounds, and selection of potential flavor marker precursors during the wet fermentation. Three yeast and six bacterial starters were inoculated in coffee beans. Coffee sterilization and microbial adhesion was observed by scanning electron microscopy (SEM). Organic compounds were detected by high performance liquid chromatography (HPLC) and volatile compounds by gas chromatography–mass spectrometry (GC–MS). Micrographs from the SEM showed that sterilization was efficient, because there were no microbial cells after autoclaving for 5 min. Also, it was observed an increase of microbial cells from 0 to 48 h of fermentation. Malic, lactic, and acetic acid were only detected in the bacterial treatments. Volatile compounds: 4-ethenyl-1,2-dimethoxybenzene, heptadecanol, 4-hydroxy-2-methylacetophenone, and 1-butanol,2-methyl were only found in yeast treatments. Guaiacol was only produced by the inoculated B. subtilis starters. In conclusion, yeast starters were better producers of volatile alcohols and bacterial starters of acid compounds. This study allowed the selection of potential flavor marker precursors, such as heptadecanol, 4-hydroxy-2-methylacetophenone, 7-methyl-4-octanol, and guaiacol.

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Section: Methodsmentioning

confidence: 99%

Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

et al. 2019

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“…The formation of the desirable aroma of coffee is attributed to Maillard reactions, along with other thermally catalyzed reactions that occur during roasting at temperatures usually beyond 200°C. Consequently, hundreds of thermally-derived volatile compounds have been identified in coffee aroma via various forms of head-space sampling methods such as static headspace extraction (Maeztu et al, 2001), solid-phase microextraction (SPME) (Cheong et al, 2013;Petisca et al, 2013), needle trap device (NTD) (Eom & Jung, 2013), headspace sorptive extraction (HSSE) and stir bar sorptive extraction (SBSE) (Bicchi, Iori, Rubiolo, & Sandra, 2002) that are usually coupled to gas chromatography/mass spectrometry (GC-MS) for analysis. The SPME method is nowadays commonly used as it provides a simple, solvent-less, robust and generally reproducible form of analysis of coffee aroma.…”

Section: Formation Of Coffee Aromamentioning

confidence: 99%

Coffee fermentation and flavor – An intricate and delicate relationship

Lee

Cheong²,

Curran³

et al. 2015

Food Chemistry

238

140

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“…The classes of volatile compounds in roasted coffee are primarily furans, pyrans, pyrazines, pyrroles, and ketones . For detailed identification of the volatile compounds in coffee beans, various headspace sampling techniques, such as static headspace extraction, solid‐phase microextraction (SPME), needle trap device (NTD), and headspace sorption extraction (HSSE) coupled with gas chromatography/mass spectrometry (GC/MS) are usually employed. Especially SPME is a simple, robust, and reproducible sample extraction method.…”

Section: Introductionmentioning

confidence: 99%

Comparative evaluation of flavor compounds in fermented green and roasted coffee beans by solid phase microextraction‐gas chromatography/mass spectrometry

Kim

Lee

Bang

et al. 2019

Flavour & Fragrance J

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Specific fermentation processes such as digestive bioprocessing and monsooning have been of interest to coffee consumers. Volatile compounds of beans during the different fermentation processes vary considerably and exhibit different profiles. The representative flavor compounds for the luwak green bean were found to be pentamethyl heptane and 3‐methyl‐1‐butanol, while more diverse and distinct compounds were observed from the monsooned green bean, namely alkyl butanals, pinenes, benzaldehyde and butanediols. However, after roasting, the fermented form of both beans contained similar types of volatiles and their relative contents compared to those of non‐fermented roasted beans, except for α‐pinene in luwak and 2‐methyl furan in monsooned beans. In principal components analysis and partial least squares‐discriminant analysis (PLS‐DA), the different fermented beans were clearly distinguished by the extracted peak entities from their total ion chromatograms. The s‐plot and variable importance on projection (VIP) values related to PLS‐DA showed the significant compounds contributing to the identification of the groups. 3‐Methyl‐1‐butanol was the most distinctive compound for the luwak green bean, and β‐pinene, ethylbenzene and benzaldehyde were found to be the significant compounds in the monsooned green bean. In roasted beans, the most significant compounds to distinguish luwak were furfural, α‐pinene and 3‐carene with high variable in the projection (VIP) values. A significant presence of pyrazine, alkyl pyrazines, pyridine and alkyl pyridines contributed to differentiating both fermented roasted coffee beans from the unfermented roasted beans.

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Identification of Coffee Fragrances Using Needle Trap Device-Gas Chromatograph/Mass Spectrometry (NTD-GC/MS)

Cited by 15 publications

References 16 publications

Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

Coffee fermentation and flavor – An intricate and delicate relationship

Comparative evaluation of flavor compounds in fermented green and roasted coffee beans by solid phase microextraction‐gas chromatography/mass spectrometry

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