Influence of provenance and roast degree on the composition of potent odorants in Arabica coffees

Mayer, Florian; Czerny, Martin; Grosch, Werner

doi:10.1007/s002170050487

Cited by 95 publications

(86 citation statements)

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“…He et al (2015) found that darker roast correlated with aromatic compounds such as heptyl ether, 4-ethyl-2-methoxyphenol, 5-methylfuran-2-carbaldehyde and 1-(furan-2-ylmethyl)-1H-pyrrole, while Belitz et al (2009) reported that 2-furfurylthiol and guaiacol increase with increasing degree of roasting. Mayer et al (1999) found that pyrazines (2,3-diethyl-5-methylpyrazine, 2-ethenyl-3-ethyl-5-methylpyrazine, 3-isobutyl-2-methoxypyrazine), 4-vinylguaiacol, vanillin, 2-methyl-3-furanthiol and dimethyl trisulfide had almost no significant change with degree of roasting, while propanal, 2(5)-ethyl-4-hydroxy-5(2)-methyl-3(2H)-furanone, guaiacol, 4-ethylguaiacol, 2-furfurylthiol, 3-methyl-2-buten-1-thiol and methanethiol were affected by roasting. However, Toci's study (Toci and Farah 2014) showed that the concentration of almost all pyrazines decreased with roast degree.…”

Section: Trait Relationship and Implication To Quality Breedingmentioning

confidence: 97%

Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.)

Tran

Vargas

Lee

et al. 2017

Tree Genetics & Genomes

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The narrow genetic base of commercial arabica resulting from intensive selection for quality during domestication and self-pollination has been well documented, raising the need for new diverse germplasm sources. Beans of 232 diverse arabica coffee accessions originating from 27 countries were harvested from the germplasm collection at CATIE, Costa Rica. Substantial variation was observed for bean morphology including 100 bean weight, bean length, width, thickness and bulk density. Non-volatiles including caffeine and trigonelline were analysed and showed larger variation in range than has previously been reported. Results of targeted analysis of 18 volatiles from 35 accessions also showed significant variation, with coefficients of variation from 140% for 4-vinylguaiacol to 62% for geraniol. There were strong correlations between some volatile compounds, suggesting that representative volatiles used in selection would save analytical costs. However, no strong correlation was found between bean morphology and the levels of non-volatile or volatile compounds, implying that it is difficult to select for low or high composition of these compounds based on bean physical characteristics. Utilizing the large variation observed for bean morphology and biochemical traits, it should be possible to select for desirable combinations of traits in arabica coffee breeding.

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Section: Trait Relationship and Implication To Quality Breedingmentioning

confidence: 97%

Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.)

Tran

Vargas

Lee

et al. 2017

Tree Genetics & Genomes

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“…Holscher and Steinhart (14) investigated the volatiles forming the pleasant odor arising from freshly roasted coffee beans by a headspace technique. Bicchi et al (15) characterized roasted coffee using a static headspace, and Mayer et al (16) quantified 28 potent odorants extracted with a static headspace from ground coffee samples and brews. A syringe was used to inject the headspace into the chromatograph for analysis in each case.…”

Section: Introductionmentioning

confidence: 99%

Optimizing Headspace Temperature and Time Sampling for Identification of Volatile Compounds in Ground Roasted Arabica Coffee

Sanz

Ansorena

Bello

et al. 2001

J. Agric. Food Chem.

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Equilibration time and temperature were the factors studied to choose the best conditions for analyzing volatiles in roasted ground Arabica coffee by a static headspace sampling extraction method. Three temperatures of equilibration were studied: 60, 80, and 90°C. A larger quantity of volatile compounds was extracted at 90°C than at 80 or 60°C, although the same qualitative profile was found for each. The extraction of the volatile compounds was studied at seven different equilibration times: 30, 45, 60, 80, 100, 120, and 150 min. The best time of equilibration for headspace analysis of roasted ground Arabica coffee should be selected depending on the chemical class or compound studied. One hundred and twenty-two volatile compounds were identified, including 26 furans, 20 ketones, 20 pyrazines, 9 alcohols, 9 aldehydes, 8 esters, 6 pyrroles, 6 thiophenes, 4 sulfur compounds, 3 benzenic compounds, 2 phenolic compounds, 2 pyridines, 2 thiazoles, 1 oxazole, 1 lactone, 1 alkane, 1 alkene, and 1 acid.

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“…Holscher and Steinhart (1992) indicated that ketones (2,3-butanedione and 2,3-pentanedione) and aldehydes (2-methylpropanal, 3-methylbutal, 2-methylbutanal) were decreased with degree of roasting. In the current study, we found that colour of roasted bean had a strong correlation with 4-ethylguaiacol and guaiacol, and intermediate correlation with 3-isobutyl-2-methoxypyrazine and 3-methylbutanal (Table 4.13) which is in agreement with Belitz et al (2009) and Mayer et al (1999) for guaiacol and most of pyrazines. However, it was different from the study of Holscher and Steinhart (1992) for ketones and aldehydes.…”

Section: Trait Correlations and Implication For Quality Breedingsupporting

confidence: 84%

“…He et al (2015) found that darker roast correlated with aromatic compounds such as heptyl ether, 4-ethyl-2-methoxyphenol, 5-methylfuran-2-carbaldehyde and 1-(furan-2-ylmethyl)-1H-pyrrole, while Belitz et al (2009) reported that 2-furfurylthiol and guaiacol increase with increasing degree of roasting. Mayer et al (1999) found that pyrazines (2,3-diethyl-5-methylpyrazine, 2-ethenyl-3-ethyl-5-methylpyrazine, 3-isobutyl-2-methoxypyrazine), 4-vinylguaiacol, vanillin, 2-methyl-3-furanthiol and dimethyl trisulfide had almost no significant change with degree of roasting while propanal, 2(5)-ethyl-4-hydroxy-5(2)-methyl-3(2H)-furanone, guaiacol, 4-ethylguaiacol, 2-furfurylthiol, 3-methyl-2-buten-1-thiol and methanethiol were affected by roasting. However Toci"s study (2014) showed almost all pyrazines concentration was decreased with roast degree.…”

Section: Trait Correlations and Implication For Quality Breedingmentioning

confidence: 99%

Genomic studies of biochemical compounds determining arabica coffee (Coffea arabica L.) quality

Tran¹

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Coffee is an important crop globally. Improving coffee quality is a primary breeding target that would benefit from understanding of trait inheritance and ancestral genetic information. However, comparatively little information exists on the genetics of quality and the relationships between wild and cultivated coffee genotypes, especially arabica coffee (Coffea arabica L.) which accounts for almost 60% of coffee production globally. The complex polyploidy genome and limited genomic information for C. arabica have impeded the progress of genetic studies. Arabica coffee is among the major organisms that do not have a reference genome. This project aimed to develop and utilise genomic resources in genetic studies of arabica coffee quality. The relationship between coffee species and the position of arabica within the Coffeeae tribe were investigated using complete chloroplast genome sequences to determine the value of these genetic resources in breeding. A draft genome sequence of arabica coffee was developed. Marker-trait associations were studied for caffeine and trigonelline, the two principal compounds known to be related to coffee quality, paving the way for developing new improved varieties with preferred levels of these compounds in the coffee beans.Chloroplast genomes of 16 coffee species were sequenced and their phylogeny constructed. Results support distinct Psilanthus and Coffea clades. It is likely that C. canephora is a hybrid that has a Psilanthus maternal genome but received much of its nuclear genome from Coffea. The maternal genomes of C. arabica and C. canephora are divergent. This result is in agreement with the fact that the chloroplast genome of arabica should be that of the maternal parent i.e. C. eugenioides. There were two species (C. humblotiana and C. tetragona) close to C. arabica and one species (P. ebracteolatus) close to C. canephora containing almost no caffeine. They could serve as important materials in arabica quality breeding and research.For the association study, 232 diverse arabica coffee accessions originating from 27 countries were harvested from the germplasm collection at CATIE (Tropical Agricultural Research and Higher Education Centre), Costa Rica. Substantial variation between genotypes was observed for bean morphology attributes. Non-volatiles including caffeine and trigonelline showed larger variation in range than was previously reported. Results of targeted analysis of 18 volatiles from 35 accessions also showed significant variation. No strong correlation was found between bean morphology and the levels of non-volatile or volatile compounds, implying that it is difficult to select for low or high non-volatile and volatile compounds based on bean physical characteristics. However, it also indicates that breeding for desirable combinations of traits (i.e. large bean size, low caffeine, high trigonelline, and favourable volatiles) is possible.ii The genome of the most popular arabica variety (K7) in Australia was sequenced. Genome assembly was performed using b...

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Influence of provenance and roast degree on the composition of potent odorants in Arabica coffees

Cited by 95 publications

References 1 publication

Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.)

Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.)

Optimizing Headspace Temperature and Time Sampling for Identification of Volatile Compounds in Ground Roasted Arabica Coffee

Genomic studies of biochemical compounds determining arabica coffee (Coffea arabica L.) quality

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