The Key Odorants of Coffee from Various Geographical Locations

Cannon, Robert J.; Trinnaman, Laurence; Grainger, Brian; Trail, Amy

doi:10.1021/bk-2010-1036.ch006

Cited by 5 publications

(5 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The species are differentiated by growing environments, physical attributes, and chemical composition. Arabica beans tend to have a sweeter and softer taste with tones of sugar, fruit, and berries and provide a better quality coffee than Robusta . The basic chemical composition of coffee beans depends primarily on species and degree of maturation, and to a lesser extent is also affected by soil composition, climate, agricultural practices and storage conditions .…”

Section: Introductionmentioning

confidence: 99%

Comparative evaluation of flavor compounds in fermented green and roasted coffee beans by solid phase microextraction‐gas chromatography/mass spectrometry

Kim

Lee

Bang

et al. 2019

Flavour & Fragrance J

View full text Add to dashboard Cite

Specific fermentation processes such as digestive bioprocessing and monsooning have been of interest to coffee consumers. Volatile compounds of beans during the different fermentation processes vary considerably and exhibit different profiles. The representative flavor compounds for the luwak green bean were found to be pentamethyl heptane and 3‐methyl‐1‐butanol, while more diverse and distinct compounds were observed from the monsooned green bean, namely alkyl butanals, pinenes, benzaldehyde and butanediols. However, after roasting, the fermented form of both beans contained similar types of volatiles and their relative contents compared to those of non‐fermented roasted beans, except for α‐pinene in luwak and 2‐methyl furan in monsooned beans. In principal components analysis and partial least squares‐discriminant analysis (PLS‐DA), the different fermented beans were clearly distinguished by the extracted peak entities from their total ion chromatograms. The s‐plot and variable importance on projection (VIP) values related to PLS‐DA showed the significant compounds contributing to the identification of the groups. 3‐Methyl‐1‐butanol was the most distinctive compound for the luwak green bean, and β‐pinene, ethylbenzene and benzaldehyde were found to be the significant compounds in the monsooned green bean. In roasted beans, the most significant compounds to distinguish luwak were furfural, α‐pinene and 3‐carene with high variable in the projection (VIP) values. A significant presence of pyrazine, alkyl pyrazines, pyridine and alkyl pyridines contributed to differentiating both fermented roasted coffee beans from the unfermented roasted beans.

show abstract

Section: Introductionmentioning

confidence: 99%

Comparative evaluation of flavor compounds in fermented green and roasted coffee beans by solid phase microextraction‐gas chromatography/mass spectrometry

Kim

Lee

Bang

et al. 2019

Flavour & Fragrance J

View full text Add to dashboard Cite

show abstract

“…Sulfur containing volatiles are recognized as key contributors to the roasted flavor of coffee despite their presence at relatively low levels (0.4%), owing to their low smell threshold [19]. Thiophenes are possibly produced during roasting from sulfur containing amino-acids; i.e., cystine or methionine—known to also occur in green coffee seeds [20].…”

Section: Resultsmentioning

confidence: 99%

Sensory Metabolite Profiling in a Date Pit Based Coffee Substitute and in Response to Roasting as Analyzed via Mass Spectrometry Based Metabolomics

et al. 2019

View full text Add to dashboard Cite

Interest in developing coffee substitutes is on the rise, to minimizing its health side effects. In the Middle East, date palm (Phoenix dactylifera L.) pits are often used as a coffee substitute post roasting. In this study, commercially-roasted date pit products, along with unroasted and home-prepared roasted date pits, were subjected to analyses for their metabolite composition, and neuropharmacological evaluation in mice. Headspace SPME-GCMS and GCMS post silylation were employed for characterizing its volatile and non-volatile metabolite profile. For comparison to roasted coffee, coffee product was also included. There is evidence that some commercial date pit products appear to contain undeclared additives. SPME headspace analysis revealed the abundance of furans, pyrans, terpenoids and sulfur compounds in roasted date pits, whereas pyrroles and caffeine were absent. GCMS-post silylation employed for primary metabolite profiling revealed fatty acids’ enrichment in roasted pits versus sugars’ abundance in coffee. Biological investigations affirmed that date pit showed safer margin than coffee from its LD50, albeit it exhibits no CNS stimulant properties. This study provides the first insight into the roasting impact on the date pit through its metabolome and its neuropharmacological aspects to rationalize its use as a coffee substitute.

show abstract

“…Based on the research conducted by Lee et al (2015), guaiacol compounds (2methoxy phenol) and pvinylguaiacol (2-methoxy-vinylphenol) have been enhanced by fermentation by yeast because the pvinylguaiacol compounds are formed when enzymatic decarboxylation of ferulic acid occurs while guaiacol is formed by redox reactions, decarboxylation oxidative and nonoxidative compounds of p vinylguaiacol [36]. In the phenol class there are 2-methoxy-4vinylphenol compounds that contribute to the spicy aroma [38].…”

Section: Volatile Compound Robusta Coffeementioning

confidence: 99%

Fermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffee

Afriliana¹,

Harada²,

Khotijah³

et al. 2018

Proceedings of the International Conference on Food, Agriculture and Natural Resources (FANRes 2018)

View full text Add to dashboard Cite

Coffee beans produced by Indonesian farmers are known as "asalan" (unfermented) coffee and has a bad taste. The aims of this research to increase quality of Robusta coffee bean with fermentation using kefir starter. It is one of processing methods of coffee by soaking the coffee beans and then adding starter kefir 1 : 2 : 3% and lactose 1 : 3%. Fermentation time is 12 hours with temperature 28 0 C. Based on data of total calculation of Lactic Acid Bacteria (LAB), it was known that all coffee samples had increased. Scores of pH coffee beans were 5.7; 5.6; 5.5; 5.4. The final scores of cuptest of coffee were respectively 81.08; 81.83; 77.33; 78; 80.25; 80.50; 78.33; 79.67. Total flavor components of Robusta coffee were 73 components for control/unfermented, A1B2 sample of 82 components, and A2B1 sample of 66 components. Fermentation process of Robusta coffee beans with kefir and lactose has a real effect on the quality of coffee produced. There were 4 coffee samples which received specialty coffee, sample A1B1 with score of 81.08, sample A1B2 with score of 81.83, sample A3B1 with score of 80.25, and sample A3B2 with score of 80.50.

show abstract

The Key Odorants of Coffee from Various Geographical Locations

Cited by 5 publications

References 11 publications

Comparative evaluation of flavor compounds in fermented green and roasted coffee beans by solid phase microextraction‐gas chromatography/mass spectrometry

Comparative evaluation of flavor compounds in fermented green and roasted coffee beans by solid phase microextraction‐gas chromatography/mass spectrometry

Sensory Metabolite Profiling in a Date Pit Based Coffee Substitute and in Response to Roasting as Analyzed via Mass Spectrometry Based Metabolomics

Fermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffee

Contact Info

Product

Resources

About