Quantitative analysis of volatiles from solid matrices of vegetable origin by high concentration capacity headspace techniques: Determination of furan in roasted coffee

Bicchi, Carlo; Ruosi, Manuela Rosanna; Cagliero, Cecilia; Cordero, Chiara; Liberto, Erica; Rubiolo, Patrizia; Sgorbini, Barbara

doi:10.1016/j.chroma.2010.12.002

Cited by 71 publications

(61 citation statements)

References 36 publications

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“…HS-SPME has also been reported as a promising technique for a variety of fruits (Riu-Aumatell et al, 2004) and other complex horticulture products including wine, tea and chocolate (Ducki et al, 2008;Lv et al, 2014;Siebert et al, 2005). It has been also applied in coffee volatile identification and quantification (Akiyama et al, 2007;Akiyama et al, 2003;Bicchi et al, 2011;Bicchi et al, 1997;Ribeiro et al, 2010).…”

Section: Volatiles Analysismentioning

confidence: 99%

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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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Section: Volatiles Analysismentioning

confidence: 99%

“…To quantify volatiles, stable isotope dilution analysis (SIDA) combined with HS-SPME/GC-MS has recently been applied to coffee quality analysis with advantages of high repeatability, sensitivity, automation, speed of analysis and avoiding the drawbacks related to the matrix effect (Bicchi et al, 2011;Pickard et al, 2013).…”

Section: Volatiles Analysismentioning

confidence: 99%

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

Tran¹

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“…Furans are among the most abundant group of volatiles present in coffee (Grosch, 2001a) and are found in sensorily or aroma active significant concentrations in roasted coffee (Akiyama et al, 2007, Bicchi et al, 2011, Cheong et al, 2013, Gianturco et al, 1964, Ribeiro et al, 2012. They are formed through thermal degradation of carbohydrates, ascorbic acid, or unsaturated fatty acids during roasting (Crews andCastle, 2007, Ribeiro et al, 2009) and range in concentration from 3 -115 ppb in coffee brew (Kuballa et al, 2005).…”

Section: Volatile Components and Their Contribution To Coffeementioning

confidence: 99%

“…Some authors suggest that as few as 20-30 individual volatiles may be important to the aroma of any single type or style of coffee (Blank et al, 1991, Deibler et al, 1998, Mayer and Grosch, 2001, Sanz et al, 2002b. In the last decade, research mostly focuses on investigation of specific volatile groups important for coffee aroma such as pyrazines, furans, and thiols (Pickard et al, 2013, Pickard et al, 2014, Bicchi et al, 2011, Petisca et al, 2014, Quintanilla-Casas et al, 2015.…”

Section: Volatile Components and Their Contribution To Coffeementioning

confidence: 99%

“…Volatile furans exhibit malty and sweet roasted aromas (Akiyama et al, 2007, Burdock, 2010, Fors, 1983 with sensory thresholds that are relatively high compared to other groups of coffee volatiles (Burdock, 2010) although due to their high concentrations are still considered of importance to coffee flavour. In relation to health, there is concern over possible negative health impacts of furans and therefore commercial coffee roasting has been optimized to minimize the presence of furans (Bicchi et al, 2011, EFSA, 2004). …”

Section: Volatile Components and Their Contribution To Coffeementioning

confidence: 99%

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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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Headspace Sampling and Gas Chromatography of Plants: a Successful Combination to Study the Composition of a Plant Volatile Fraction

Sgorbini¹,

Cagliero²,

Cordero³

et al. 2014

Encyclopedia of Analytical Chemistry

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This chapter is a critical overview on headspace ( HS ) and gas chromatography ( GC ) and gas chromatography combined with mass spectrometry (GC‐MS) in the analysis of the plant volatile fraction. The volatile fraction of a matrix of vegetable origin can in general be defined as a mixture of volatiles that can be sampled because of their ability to vaporize spontaneously or under suitable conditions, or else, by adopting appropriate techniques. The above‐mentioned techniques can successfully be combined online thanks to their high compatibility. The first part includes the description of headspace techniques in sampling the plant volatile fraction, in particular, basic concepts, advantages, and limits of static and dynamic headspace (S‐HS and D‐HS), and of high concentration capacity headspace techniques (HCC‐HS) are discussed. The second part concerns fundamentals of GC and its evolution mainly in view of analyzing the plant volatile fraction. In particular, conventional and fast GC as such or coupled to mass spectrometry (GC–MS), enantioselective GC with cyclodextrins derivatives as chiral selectors, and multidimensional GC are described. Moreover, new stationary phases for GC, derivatization reactions in GC, qualitative analysis (identification), and analyte quantitative determination in plant matrices are also discussed.

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Quantitative analysis of volatiles from solid matrices of vegetable origin by high concentration capacity headspace techniques: Determination of furan in roasted coffee

Cited by 71 publications

References 36 publications

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

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

The compositional basis of coffee flavour

Headspace Sampling and Gas Chromatography of Plants: a Successful Combination to Study the Composition of a Plant Volatile Fraction

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