Identification of Ethyl Formate as a Quality Marker of the Fermented Off-note in Coffee by a Nontargeted Chemometric Approach

Lindinger, Christian; Pollien, Philippe; Vos, Ric C. H. de; Tikunov, Yuri; Hageman, Jos A.; Lambot, Charles; Fumeaux, R.; Voirol-Baliguet, Elisabeth; Blank, Imre

doi:10.1021/jf901673d

Cited by 22 publications

(15 citation statements)

References 15 publications

(21 reference statements)

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“…Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequently reported (Lubes and Goodarzi 2017 ; Seisonen et al 2016 ). A non-targeted chemometric approach was use to successfully identify ethyl acetate as a specific off-flavour compound in poor-quality coffee samples (Lindinger et al 2009 ). Tikunov et al ( 2013 ) also use a combination of genomic and transcriptomic analysis together with untargeted GCMS-based metabolomics to identify the gene behind the smoky flavour of tomato.…”

Section: Sensory Analyses and Prediction Modelsmentioning

confidence: 99%

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

2019

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Background When foods are processed or cooked, many chemical reactions occur involving a wide range of metabolites including sugars, amino acids and lipids. These chemical processes often lead to the formation of volatile aroma compounds that can make food tastier or may introduce off-flavours. Metabolomics tools are only now being used to study the formation of these flavour compounds in order to understand better the beneficial and less beneficial aspects of food processing. Aim of review To provide a critical overview of the diverse MS-based studies carried out in recent years in food metabolomics and to review some biochemical properties and flavour characteristics of the different groups of aroma-related metabolites. A description of volatiles from processed foods, and their relevant chemical and sensorial characteristics is provided. In addition, this review also summarizes the formation of the flavour compounds from their precursors, and the interconnections between Maillard reactions and the amino acid, lipid, and carbohydrate degradation pathways. Key scientific concepts of review This review provides new insights into processed ingredients and describes how metabolomics will help to enable us to produce, preserve, design and distribute higher-quality foods for health promotion and better flavour.

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Section: Sensory Analyses and Prediction Modelsmentioning

confidence: 99%

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

2019

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“…Coffee flavor and aroma are the result of complex chemical transformations in the coffee fruit. The green bean during the maturation process has only a faint smell but contains basically all the precursors necessary to generate coffee aroma during postharvesting processing (Montavon et al 2003;Lindinger et al 2009). It is likely that the incidence of certain microbial groups in coffee cherries and the biochemical consequences of their presence have significant positive contributions to the improvement of coffee quality.…”

Section: Samplementioning

confidence: 99%

Endophytic microbial diversity in coffee cherries ofCoffea arabicafrom southeastern Brazil

et al. 2013

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The microbiota associated with coffee plants may play a critical role in the final expression of coffee quality. However, the microbial diversity in coffee cherries is still poorly characterized. Here, we investigated the endophytic diversity in cherries of Coffea arabica by using culture-independent approaches to identify the associated microbes, ultimately to better understand their ecology and potential role in determining coffee quality. Group-specific 16S rRNA and 26S rRNA genes polymerase chain reaction - denaturing gradient gel electrophoresis and clone library sequencing showed that the endophytic community is composed of members of the 3 domains of life. Bacterial sequences showing high similarity with cultured and uncultured bacteria belonged to the Betaproteobacteria, Gammaproteobacteria, and Firmicutes phyla. Phylogenetic analyses of cloned sequences from Firmicutes revealed that most sequences fell into 3 major genera: Bacillus, Staphylococcus, and Paenibacillus. Archaeal sequences revealed the presence of operational taxonomic units belonging to Euryarchaeota and Crenarchaeota phyla. Sequences from endophytic yeast were not recovered, but various distinct sequences showing high identity with filamentous fungi were found. There was no obvious correlation between the microbial composition and cultivar or geographic location of the coffee plant. To the best of our knowledge, this is the first report demonstrating internal tissue colonization of plant fruits by members of the Archaea domain. The finding of archaeal small-subunit rRNA in coffee cherries, although not sufficient to indicate their role as active endophytes, certainly expands our perspectives toward considering members of this domain as potential endophytic microbes.

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“…PCA can be used to determine the components that contribute most to the variance among the volatile profiles. Many studies have used gas chromatography‐mass spectrometry (GC‐MS) and PCA to compare food samples, such as green tea (Pongsuwan and others 2007), Cheonggukjang (Park and others 2010), tomato (Tikunov and others 2005), coffee (Lindinger and others 2009), wine (Son and others 2009), and so on.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds

Jo¹,

Cho²,

Song³

et al. 2011

Journal of Food Science

103

123

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In this study, 2 different extraction methods, namely solvent-assisted flavor evaporation (SAFE) and solid-phase microextraction (SPME), were employed to investigate the comprehensive volatile profile of Doenjang (one of Korean fermented soybean pastes) efficiently. Quantitatively, major volatiles of Doenjang isolated by SAFE were 3-methylbutanoic acid, butanoic acid, 3-hydroxy-2-methyl-4H-pyran-4-one (maltol), ethyl 2-methylbutanoate, 2-methylpropanoic acid, tetramethylpyrazine, and 4-ethyl-2-methoxyphenol, while ethanol, ethenylbenzene, ethyl benzoate, ethyl linoleate, ethyl acetate, ethyl butanoate, tetramethylpyrazine, and ethyl 2-methylpropanoate extracted by SPME. In addition, volatile profiling that applied principal component analysis to gas chromatography-mass spectrometry datasets allowed Doenjang samples that had been prepared using different traditional and commercial methods to be discriminated, and the volatile compounds that contributed to their discrimination were assigned. The major volatiles that were related to differentiation of traditional and commercial Doenjang samples were 2-pentylfuran, 4-ethylphenol, dihydro-5-methyl-2(3H)-furanone, butanoic acid, pyrazines (for example, 2-ethyl-5-methylpyrazine and 2,3-dimethylpyrazine), esters (for example, ethyl 4-methylpentanoate and diethyl succinate), maltol, dimethyl disulfide, 2- and 3-methylbutanal, hexanal, 4-vinylphenol, and ethanol.

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Identification of Ethyl Formate as a Quality Marker of the Fermented Off-note in Coffee by a Nontargeted Chemometric Approach

Cited by 22 publications

References 15 publications

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

Endophytic microbial diversity in coffee cherries ofCoffea arabicafrom southeastern Brazil

Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds

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