Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage

Iamanaka, Beatriz Thie; Teixeira, A. A.; Vicente, Eduardo; Frisvad, Jens Christian; Taniwaki, Marta Hiromi; Bragagnolo, Neura

doi:10.1016/j.foodres.2014.06.017

Cited by 30 publications

(12 citation statements)

References 21 publications

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“…Compounds from a wide variety of chemical classes, such as aldehydes (2‐butenal, 2‐methylpropanal*, 3‐methylbutanal, and 2‐methylbutanal*), acetic acid, ethers (1‐methoxy‐3‐methylbenzene and 2,4,6‐trichloroanisole), alcohols (dimethyl‐3‐octenol, 2‐methylisobutanol, 2‐methyl‐1‐propanol, 3‐methyl‐1‐butanol, 1‐octen‐3‐ol, 2‐nonanol, hexan‐1‐ol, 4,8a‐dimethyl‐decahydronaphthalen‐4a‐ol (geosmin), and 1,2,7,7‐tetramethylbicyclo[2.2.1]heptan‐2‐ol (2‐methylisoborneol), pyrazines (3‐isopropyl‐2‐methoxypyrazine* and 3‐isobutyl‐2‐methoxypyrazine*), ketones (1‐octan‐3‐one*, pentadecan‐2‐one), phenols (3‐methyl‐1‐methoxyphenol), thiols (dimethyl disulfide, and 2‐furfurylthiol*), hydrocarbons (methylbenzene, 1,3‐bis‐1,1‐dimethylethylbenzene, 7‐methyl‐3‐methylene‐1,6‐octadiene), and an ester (2,6‐bis‐(1,1‐dimethylethyl)‐4‐acetate) have been identified as responsible for negative notes in coffee. However, none of compounds mentioned has been associated with characteristic defects listed in the Official Brazilian Classification (COB), related to the type of drink or to microbial development in the seeds (Guyot and others ; Spadone and others ; Borjesson ; Cantergiani and others ; Morais and others ; Ribeiro and others ; Iamanaka and others ; Jackels and others ).…”

Section: Defective Seeds and Types Of Beveragesmentioning

confidence: 99%

“…In some of the studies cited above, certain compounds have been associated with the presence of specific microorganisms. Iamanaka and others () analyzed raw seeds inoculated with Aspergillus foetidus , a mold frequently found in coffees submitted to manual sweeping and floating postharvest procedures (with seeds dried and then trodden underfoot), identify the presence of the compounds 1‐octen‐3‐ol (mushroom note), dimethyl sulfide (decomposition odor), and 2‐butenal. The samples were also roasted and subjected to sensory analysis where negative sensory characteristics were associated with these compounds.…”

Section: Defective Seeds and Types Of Beveragesmentioning

confidence: 99%

“…In raw coffee seeds inoculated with P. brevicompactum , a mold widely found in coffee, the identified volatile compounds included aldehydes (2‐octenal and decanal) and ketones (nonen‐2‐one, non‐3‐en‐2‐one, undecan‐2‐one, 1‐octan‐3‐one*, and pentadecan‐2‐one; Table ). These compounds are generally characterized by the presence of citrus, fresh, and herbal notes, and by fruity and flowery aromas, giving positive aspects to the drink identified by sensory analysis (Iamanaka and others ).…”

Section: Defective Seeds and Types Of Beveragesmentioning

confidence: 99%

See 2 more Smart Citations

Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

Toledo

Pezza

et al. 2016

Comp Rev Food Sci Food Safe

152

161

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This paper provides, for the first time, an overview of different aspects related to the quality of coffee beans and their volatile fractions: species/cultivars, geographic origins, bean defects, and types of beverages, processing, roasting, and storage. In other words, it concerns the complex relation between the quality of coffee seeds and their volatile components. It is an overview of 48 articles and considering 6 different aspects related to the quality of coffee and its aromatic fraction. The greatest numbers of published papers concerned "species and cultivars" and "defective seeds," both with 11 articles cited, followed by "storage" with 10 articles. Many aspects still require greater clarification, including the effects of geographical origin, processing, and roasting. Other issues that are better understood include the effects of species type, defective seeds, and storage conditions. Another topic that has received very little attention is the question of the existence of many different coffee cultivars within each species, which we believe should be further investigated, given that this can significantly affect the quality of the final beverage. Meanwhile, with the growing technological development in the areas of science and agriculture, there are many other aspects to be studied (or revisited), and the field of the aromatic quality of coffee provides ample opportunity for scientific investigation.

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Section: Defective Seeds and Types Of Beveragesmentioning

confidence: 99%

Section: Defective Seeds and Types Of Beveragesmentioning

confidence: 99%

Section: Defective Seeds and Types Of Beveragesmentioning

confidence: 99%

See 1 more Smart Citation

Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

Toledo

Pezza

et al. 2016

Comp Rev Food Sci Food Safe

152

161

View full text Add to dashboard Cite

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“…; Iamanaka et al . ). Furthermore, it is well known that contaminated GCB can decrease the coffee beverage and sanitary qualities.…”

Section: Introductionmentioning

confidence: 97%

Impact of storage conditions on fungal community composition of green coffee beansCoffea arabicaL. stored in jute sacks during 1 year

Broissin-Vargas

Snell‐Castro²,

Godon

et al. 2018

J Appl Microbiol

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“…The flavour attributes developed and described by any one study are very much influenced by the specific preparation or brewing procedures applied. The most common preparation methods have included the espresso technique including the use of bar machines and capsules (Andueza et al, 2003b, Barron et al, 2012, Masi et al, 2015, Parenti et al, 2014, Iamanaka et al, 2014, Kerler et al, 2014, Charles et al, 2015 drip or filter coffee (Bhumiratana et al, 2011), or infusion into a hot pot (Di Donfrancesco et al, 2014). No studies have reported specifically the French press method, a direct-infusion technique, which is one of the most common brewing methods for domestic consumption.…”

Section: Introductionmentioning

confidence: 99%

The compositional basis of coffee flavour

Sunarharum¹

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Coffee trade is a billion-dollar industry and coffee remains one of the most traded commodities of economic importance to both the countries producing, and the countries consuming coffee. To ensure demand, it is of great importance to constantly maintain and, where possible, improve its quality.Flavour is crucial to coffee quality. However, describing coffee flavour is a very complex task as it is influenced by numerous factors from the farm to cup. These factors influence compositional properties of coffee and have a large impact on the perceived flavour.The ultimate aim of this project was to understand how different components in coffee influence flavour perception. The approach involved an exploration on the sensory and physicochemical profiles of sensorily diverse 26 commercial single-origin 'specialty' coffees. Sensory evaluation of these 26 selected coffees involves assessment on the brews while coffee ground and extracts were analysed for physicochemical profiles. An analytical method was developed and applied for rapid quantification of the targeted volatiles compounds in coffee. The results of sensory and physicochemical evaluation were modelled using a multivariate analysis to explore the relationship between attributes and to know potential sensory markers that could contribute to coffee flavour.Coffee proved to be a highly challenging matrix to study and required special preparation and presentation of individual samples at consistent temperature during sensory evaluation. Nevertheless, sensory profiles for the diverse range of coffees was achieved.Certain coffees were clearly distinctive: Ethiopian coffees registered fruity, citrus and aromatic spice sensory profile notes, Australian coffees exhibited milder profiles, while India Robusta coffees generally possess smoky, woody, earthy and cereals profile.Three analytical stable isotope dilution analysis/gas chromatography-mass spectrometry (SIDA/GC-MS) methods were developed and applied to quantify 27 key volatile compounds which were targeted due to their reported importance to coffee flavour. These methods involved a headspace-solid phase microextraction/gas-chromatography (HS-SPME/GC-MS) of coffee, steam distillation extraction of coffee followed by a HS-SPME/GC-MS and direct liquid injection of a steam distilled extract of coffee to GC-MS.ii The 26 medium-roasted single-origin coffees investigated were quite diverse in physicochemical properties. It was clear that some coffees showed distinct physicochemical characters, for example, Robusta coffee contained doubled the caffeine content, higher concentrations of dicaffeoylquinic acids (diCQAs), higher pH, and higher L*

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Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage

Cited by 30 publications

References 21 publications

Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

Impact of storage conditions on fungal community composition of green coffee beansCoffea arabicaL. stored in jute sacks during 1 year

The compositional basis of coffee flavour

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