Identification of Volatile Compounds and Selection of Discriminant Markers for Elephant Dung Coffee Using Static Headspace Gas Chromatography—Mass Spectrometry and Chemometrics

Thammarat, Poowadol; Kulsing, Chadin; Wongravee, Kanet; Leepipatpiboon, Natchanun; Nhujak, Thumnoon

doi:10.3390/molecules23081910

Cited by 34 publications

(23 citation statements)

References 35 publications

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“…This method allows the extraction of a wide spectrum of compounds from volatile to semi-volatile compounds. However, the solvent evaporation step, which is essential in the solvent-assisted extraction technique, results in the loss of some volatile compounds and the formation of new compounds not present in the original sample [111].…”

Section: Solvent Extraction Methodsmentioning

confidence: 99%

“…Unlike other GC preparation techniques, in SHS extraction, all volatile compounds of EC are introduced into the GC system in a non-discriminative way. This is highly suitable since the introduced sample is close to the realistic representation of the EC aroma as perceived by the consumers [111]. Moreover, SHS extraction can easily be performed to extract volatile compounds without using specific sorbents (solid-phase materials), solvents, or reagents [113].…”

Section: Static Headspace Extractionmentioning

confidence: 99%

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Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

et al. 2021

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Espresso coffee (EC) is a common coffee preparation technique that nowadays is broadly widespread all over the globe. Its popularity is in part attributed to the intense aroma and pleasant flavor. Many researchers have studied and reviewed the aroma of the coffee, but there is a lack of specific review focused on EC aroma profile even if it is intensively investigated. Thus, the objective of the current review was to summarize the aroma profile of EC and how different preparation variables can affect EC flavor. Moreover, a collection of diverse analytical procedures for volatile analysis was also reported. The findings of this survey showed that the volatile fraction of EC is extremely complex, but just some compounds are responsible for the characteristic aroma of the coffee, such as some aldehyde, ketones, furanones, furans, sulfur compounds, pyrazines, etc. In addition, during preparation, some variables, e.g., temperature and pressure of water, granulometry of the coffee particle, and brew ratio, can also modify the aroma profile of this beverage, and therefore its quality. A better understanding of the aroma fraction of EC and how the preparation variables should be adjusted according to desired EC would assist coffee workers in obtaining a higher quality product.

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Section: Solvent Extraction Methodsmentioning

confidence: 99%

Section: Static Headspace Extractionmentioning

confidence: 99%

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

et al. 2021

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“…It is produced by a method similar to that of producing civet coffee, except that the coffee cherries are eaten by elephants (Elephas maximus). The coffee beans pass through the elephant's digestive tract in 12 to 70 h [5]. Individual parchment coffee beans are picked manually from the elephant's excreta.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods

2020

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There are different types of coffee processing methods. The wet (WP) and dry processing (DP) methods are widely practiced in different parts of coffee-growing countries. There is also a digestive bioprocessing method in which the most expensive coffee is produced. The elephant dung coffee is produced using the digestive bioprocessing method. In the present experiment, the antioxidant activity and volatile compounds of coffee that have been processed using different methods were compared. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), and total tannin content (TTC) of green coffee beans from all treatments were higher as compared to roasted coffee beans. Regarding the green coffee beans, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of elephant dung coffee beans was higher as compared to that of the DP and WP coffee beans. The green coffee beans had higher DPPH activity and ferric reducing antioxidant power (FRAP) value compared to the roasted coffee beans. The green beans of elephant dung coffee had a high TPC than the beans obtained by WP and DP methods. TFC in elephant dung coffee in both green and roasted condition was improved in contrast to the beans processed using dry and wet methods. The elephant dung coffee had an increased TTC in comparison to the DP and WP coffee (green beans). About 37 volatile compounds of acids, alcohols, aldehydes, amide, esters, ethers, furans, furanones, ketones, phenols, pyrazines, pyridines, Heterocyclic N, and pyrroles functional classes have been found. Some of the most abundant volatile compounds detected in all treatments of coffee were 2-furanmethanol, acetic acid, 2-methylpyrazine, 2,6-dimethylpyrazine, pyridine, and 5-methylfurfural. Few volatile compounds have been detected only in elephant dung coffee. The principal component analysis (PCAs) was performed using the percentage of relative peak areas of the volatile compound classes and individual volatile compounds. This study will provide a better understanding of the impacts of processing methods on the antioxidants and volatile compounds of coffee.

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“…It is still a considerable challenge to improve the pattern recognition accuracy by extracting more appropriate features from “fingerprints”. The most common methods used to extract features are normalization, Principal Component Analysis (PCA) [89] and Linear Discriminant Analysis (LDA) [90].…”

Section: Gas Sensors Array and Signal Preprocessingmentioning

confidence: 99%

Review on Smart Gas Sensing Technology

Feng

Farha

et al. 2019

Sensors

228

122

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With the development of the Internet-of-Things (IoT) technology, the applications of gas sensors in the fields of smart homes, wearable devices, and smart mobile terminals have developed by leaps and bounds. In such complex sensing scenarios, the gas sensor shows the defects of cross sensitivity and low selectivity. Therefore, smart gas sensing methods have been proposed to address these issues by adding sensor arrays, signal processing, and machine learning techniques to traditional gas sensing technologies. This review introduces the reader to the overall framework of smart gas sensing technology, including three key points; gas sensor arrays made of different materials, signal processing for drift compensation and feature extraction, and gas pattern recognition including Support Vector Machine (SVM), Artificial Neural Network (ANN), and other techniques. The implementation, evaluation, and comparison of the proposed solutions in each step have been summarized covering most of the relevant recently published studies. This review also highlights the challenges facing smart gas sensing technology represented by repeatability and reusability, circuit integration and miniaturization, and real-time sensing. Besides, the proposed solutions, which show the future directions of smart gas sensing, are explored. Finally, the recommendations for smart gas sensing based on brain-like sensing are provided in this paper.

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Identification of Volatile Compounds and Selection of Discriminant Markers for Elephant Dung Coffee Using Static Headspace Gas Chromatography—Mass Spectrometry and Chemometrics

Cited by 34 publications

References 35 publications

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods

Review on Smart Gas Sensing Technology

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