Reliable discriminant analysis tool for controlling the roast degree of coffee samples through chemical markers approach

Toledo, Paulo Roberto Aparecido Bueno de; Melo, Marcelo M.R. de; Pezza, Helena Redigolo; Pezza, Leonardo; Toci, Aline Theodoro; Silva, Carlos M.

doi:10.1007/s00217-016-2790-1

Cited by 9 publications

(8 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar results were also reported by Toledo et al. () and Dutra et al. (), who proposed 2‐hydroxy‐pyridine, 5‐methyl‐2‐furfural, and caffeine as markers of the optimal end‐point of roasting.…”

Section: Primary Processingsupporting

confidence: 89%

“… Note : Data were compiled from Akiyama et al., , 2003; Baggenstoss et al., ,b; Craig et al., ; Czerny et al., , 2008; Czerny & Grosch, ; Dawidowicz & Typek, ; Dorfner et al., ; Gloess et al., ; Gonzalez‐Rios et al., ,b; Grosch et al., , 2001a,b; Hertz‐Schünemann et al. , ; Lee et al., ,b; Mayer & Grosch, ; Moon and Shibamoto et al., ; Nebesny et al., ; Pramudita et al., ; Ribeiro et al., 2010; Rousi et al., 2012; Santos et al., ; Schenker et al., 2002; Steen et al., 2017; Toledo et al., ; Wang & Lim, .…”

Section: Primary Processingmentioning

confidence: 99%

See 1 more Smart Citation

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Hameed

Hussain

Ijaz

et al. 2018

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in-cup quality attributes, but also to devise the next generation of coffee processing technologies.

show abstract

Section: Primary Processingsupporting

confidence: 89%

Section: Primary Processingmentioning

confidence: 99%

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Hameed

Hussain

Ijaz

et al. 2018

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Volatile compounds are associated with the flavor and consequent acceptance of the beverage. Studies have shown that green coffee gas has fewer volatile compounds compared with roasted grains . Differences in the compound profiles of coffee beans are caused by several factors, such as the extraction method of volatile compounds, equipment used for analysis, coffee variety, processing method, and postharvest management …”

Section: Introductionmentioning

confidence: 99%

“…Studies have shown that green coffee gas has fewer volatile compounds compared with roasted grains. [10][11][12][13] Differences in the compound profiles of coffee beans are caused by several factors, such as the extraction method of volatile compounds, equipment used for analysis, coffee variety, processing method, and postharvest management. 2,3 Recently, researchers showed that coffee fermentation inoculated with specific microorganisms processed by dry and semidry methods increased the production of volatile compounds and consequently improved the flavor and aroma of the beverage.…”

Section: Introductionmentioning

confidence: 99%

Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality

et al. 2019

View full text Add to dashboard Cite

BACKGROUND The aim of this study was to evaluate the performance of yeasts Saccharomyces cerevisiae CCMA 0200 and Torulaspora delbrueckii CCMA 0684 in Mundo Novo and Catuaí varieties processed by the wet method and the impact on sensory quality and compounds profile. The microbiota was evaluated by surface plating, and the compounds were evaluated by high‐performance liquid chromatography and gas chromatography–mass spectrometry. Sensorial analysis was performed using the cupping test (Specialty Coffee Association). RESULTS T. delbrueckii CCMA 0684 was better adapted to the process and remained for up to 72 h of drying. Eighteen volatile compounds were detected in green coffee and 75 in roasted coffee. 2‐Furanmethanol propanoate and 2‐ethyl‐3,5‐dimethylpyrazine were identified only in the inoculated treatments, and these are important contributors to the coffee aroma. All treatments received scores greater than 80 in the sensory analysis. CONCLUSION T. delbrueckii CCMA 0684 presented better results in relation to the sensorial analysis and is preferable for the varieties and processing method studied. The use of starter cultures is a viable method with which to obtain high‐quality coffees with a distinct flavor and thus add to value to the product. © 2019 Society of Chemical Industry

show abstract

“…Butenolides have been reported to occur widely in nature as volatile components of many foods, such as fruits, vegetables, drinks, edible oils, and meat products, since they were first identified in deep‐frying corn oil early in 1967 . They were described to present diverse odour features: fatty, grassy, sweet, fruity, coconut‐like, mushroom, and caramel .…”

Section: Introductionmentioning

confidence: 99%

Synthesis of butenolides by reactions of 3‐alkenoic acids with diphenyl sulfoxide/oxalyl chloride

Ding

Liu

et al. 2018

Flavour & Fragrance J

View full text Add to dashboard Cite

Butenolides are of high interest as potential flavouring compounds. Efficient and general methods for the production of these compounds remain to be developed. A series of butenolides were prepared starting from 3‐alkenoic acids with diphenyl sulfoxide/oxalyl chloride, followed by treatment with bases. The 3‐alkenoic acids with alkyl substitutents on the double bond were converted into the corresponding 2‐butenolides with yields of greater than 77%, whereas those with aryl groups on the double bond produced the corresponding 3‐butenolides with yields of about 80%. The butenolides were produced by β eliminations of the corresponding chlorolactones, which were generated from the chlorolactonization of 3‐alkenoic acids. The chlorodiphenylsulfonium salt produced from the reaction between diphenyl sulfoxide and oxalyl chloride was supposed to be the chlorinating reagent for the chlorolactonization. This is a very simple and convenient method for the preparation of butenolides.

show abstract

Reliable discriminant analysis tool for controlling the roast degree of coffee samples through chemical markers approach

Abstract: Compliance with ethics requirements This article does not contain any studies with human or animal subjects.

Cited by 9 publications

References 23 publications

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality

Synthesis of butenolides by reactions of 3‐alkenoic acids with diphenyl sulfoxide/oxalyl chloride

Contact Info

Product

Resources

About