Potent odorants of the roasted powder and brew of Arabica coffee

Blank, Imre; Sen, Alina; Grosch, Werner

doi:10.1007/bf01202802

Cited by 276 publications

(234 citation statements)

References 24 publications

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“…However, not all the volatile compounds present in coffee contribute to its aromatic quality. Compounds considered as coffee aroma impact compounds by different authors (Holscher, Vitzthum, & Steinhart, 1990;Blank, Sen, & Grosch, 1991;Blank, Sen, & Grosch, 1992;Semmelroch, & Grosch, 1995;Semmelroch, & Grosch, 1996;Sanz, Czerny, Cid, & Schieberle, 2002;López-Galilea, Fournier, Cid, & Guichard, 2006) were studied. The changes of these compounds in reference and UHT treated coffee brews throughout storage is shown in Table 1.…”

Section: Study Of the Influence Of The Uht Treatment On The Coffee Brmentioning

confidence: 99%

Effect of ultra high temperature (UHT) treatment on coffee brew stability

Sopelana

Pérez-Martínez

López-Galilea

et al. 2013

Food Research International

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In this work, the influence of an Ultra High Temperature (UHT) treatment on chemical and sensory composition of Arabica coffee brews for a longer shelf-life has been studied. A temperature of 120 ºC for 2 s allows to obtain a microbiologically safe coffee brew, good valued from the sensory point of view. The behavior of the UHT vs non UHT treated coffee brew was followed throughout 120 days of storage at 4 ºC. The UHT treatment keeps longer the typical acidity of the brews, delaying and softening the pH decrease and the development of sourness, which is one of the main causes for the rejection of stored coffee brews. The UHT treatment hardly affects the concentrations of caffeine and trigonelline, and of some phenolic compounds such as 5-caffeoylquinic (5-CQA), caffeic or ferulic acids. Sixteen key odorants and staling volatiles were analyzed by HS-GC-MS and lower changes were observed in the UHT treated coffee brew throughout storage. Higher DPPH · scavenging activity was observed in the UHT treated coffee brew from days 60 to 120. In conclusion, the application of an UHT treatment is proposed to extend the shelf-life (up to 60 days) of stored coffee brews.

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Section: Study Of the Influence Of The Uht Treatment On The Coffee Brmentioning

confidence: 99%

Effect of ultra high temperature (UHT) treatment on coffee brew stability

Sopelana

Pérez-Martínez

López-Galilea

et al. 2013

Food Research International

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“…3-Hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) is a very powerful odorant, which contributes to the characteristic sensorial impression of several foods (17)(18)(19).…”

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confidence: 99%

3-Hydroxy-4,5-dimethyl-2(5H)-furanone Levels in Fortified Madeira Wines: Relationship to Sugar Content

Câmara

Marques

Alves

et al. 2004

J. Agric. Food Chem.

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The maturation of Madeira wines usually involves exposure to relatively high temperatures and humidity levels >70%, which affect the aroma and flavor composition and lead to the formation of the typical and characteristic bouquet of these wines. To estimate the levels of sotolon [3-hydroxy-4,5-dimethyl-2(5H)-furanone] and their behavior over time, 86 aged Madeira wines samples (1-25 years old), with different sugar concentrations, respectively, 90 g L -1 for Boal, 110 g L -1 for Malvazia, 25 g L -1 for Sercial, and 65 g L -1 for Verdelho varieties, were analyzed. Isolation was performed by liquid-liquid extraction with dichloromethane followed by chromatographic analysis by GC-MS. The reproducibility of the method was found to be 4.9%. The detection and quantification limits were 1.2 and 2.0 µg L -1 , respectively. The levels of sotolon found ranged from not detected to 2000 µg L -1 for wines between 1 and 25 years old. It was observed that during aging, the concentration of sotolon increased with time in a linear fashion (r ) 0.917). The highest concentration of sotolon was found in wines with the highest residual sugar contents, considering the same time of storage. The results show that there is a strong correlation between sotolon and sugar derivatives: furfural, 5-methylfurfural, 5-hydroxymethylfurfural, and 5-ethoxymethylfurfural. These compounds are also well correlated with wine aging. These findings indicate that the kinetics of sotolon formation is closely related with residual sugar contents, suggesting that this molecule may come from a component like sugar.

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“…Proper optimisation of temperature programmes and selection of an appropriate stationary phase can correct for this. Stability of labile compounds during GC analysis should also be considered as losses can occur due to adsorption or degradation and impact upon the results of GC-O [89].…”

Section: Impact Of Gc Separation Conditionsmentioning

confidence: 99%

Gas chromatography-olfactometry

2006

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ReviewGas chromatography-olfactometry GC-olfactometry (GC-O) refers to the use of human assessors as a sensitive and selective detector for odour-active compounds. The aim of this technique is to determine the odour activity of volatile compounds in a sample extract, and assign a relative importance to each compound. Methods can be classified into three types: detection frequency, dilution to threshold and direct intensity. Dilution to threshold methods measure the potency of odour-active compounds by using a series of extract dilutions, whereas detection frequency and direct-intensity methods measure odouractive compound intensity, or relative importance, in a single concentrated extract. Factors that should be considered to improve the value of GC-O analysis are the extraction method, GC instrument conditions, including the design and operation of the odour port, methods of recording GC-O data and controlling the potential for human assessor bias using experimental design and a trained panel. Considerable emphasis is placed on the requirement for multidimensional GC analysis, and on best practice when using human assessors.

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Potent odorants of the roasted powder and brew of Arabica coffee

Cited by 276 publications

References 24 publications

Effect of ultra high temperature (UHT) treatment on coffee brew stability

Effect of ultra high temperature (UHT) treatment on coffee brew stability

3-Hydroxy-4,5-dimethyl-2(5H)-furanone Levels in Fortified Madeira Wines: Relationship to Sugar Content

Gas chromatography-olfactometry

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