Volatile compounds as potential defective coffee beans’ markers

Toci, Aline Theodoro; Farah, Adriana

doi:10.1016/j.foodchem.2007.11.064

Cited by 131 publications

(103 citation statements)

References 13 publications

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“…Pentan-2-ol was marked in green Arabica coffee beans in the study by Bertrand et al (2012). 2,3-dimethylpyrazine, which was tentatively identified in our study in Coffea arabica from Nepal, was marked in the study by Nebesny et al (2007), in brewed coffee (Dchiai et al, 2014), roasted coffee (Toci & Farah, 2008) and extracts of coffee (Coffea arabica) (Cheong et al, 2013).…”

Section: Resultssupporting

confidence: 66%

“…Also Fisk et al (2012) found these compounds in their study of roasted and ground coffee and Mestdagh et al (2014) in coffee beverage. Ethylopyrazine (2-Ethylopyrazine) was identified by Nebesny et al (2007) in green robusta coffee and in roasted coffee in the study by Toci & Farah (2008).…”

Section: Resultsmentioning

confidence: 90%

“…(2001); methyl hexanoate (Hexanoic acid) (Table 2, 3 and 4) was marked in green coffee by Cantergiani at al. (2001), Yeretzian et al (2002), by Toci & Farah (2008) in black-immature coffee beans and by Bertrand et al (2012) in green Arabica coffee beans. 2-propionylpyrrole (1H-Pyrrole) was found in roasted coffee (Toci & Farah, 2008), in green Mexican coffee (Cantergiani et al, 2001) and in black coffee beans (Agresti et al, 2008).…”

Section: Resultsmentioning

confidence: 94%

“…(2001), Yeretzian et al (2002), by Toci & Farah (2008) in black-immature coffee beans and by Bertrand et al (2012) in green Arabica coffee beans. 2-propionylpyrrole (1H-Pyrrole) was found in roasted coffee (Toci & Farah, 2008), in green Mexican coffee (Cantergiani et al, 2001) and in black coffee beans (Agresti et al, 2008). Dimethyl trisulfide marked in our study by the e-nose was also shown in the study by Blank (2002) in roasted and ground coffee and in roasted coffee by Michishita et al (2010).…”

Section: Resultsmentioning

confidence: 99%

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Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Knysak

2017

Food Sci. Technol

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Aroma is the most important factor in assessing the quality of coffee. The volatile compounds profile could be very important to confirm the authenticity of Coffea arabica. The study was carried out on two species of unroasted coffee beans: Coffea arabica from Colombia and Nepal and Coffea robusta from Uganda and Vietnam. Both Coffea arabica and Coffea canephora were imported to the country of analysis approximately 5 months prior to the research. Before the analysis, the coffee beans were kept in a sealed, dark container, at 21 °C. The tests were performed using an electronic nose. Its functioning is based on gas chromatography with two columns of different polarities in parallel and with 2 ultra sensitive Flame Ionization Detectors (FID). With multivariate statistics -Principal Components Analysis -it was possible to reduce the number of links and present them in two dimensions, which allowed for the unambiguous identification and assignment of samples to a particular species of coffee. By using an electronic nose, one can distinguish and group unroasted coffee beans' flavours depending on the country of origin and species.

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Section: Resultssupporting

confidence: 66%

Section: Resultsmentioning

confidence: 90%

Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 99%

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Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Knysak

2017

Food Sci. Technol

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“…CGAs are the main phenolic compounds in coffee and can be found in coffee within high concentration [3], for instance: Green coffee contains (5-12 g/100 g) of CGA. CGA is believed to have antioxidant properties which can protect food, cells and any organ from oxidative degenerative.…”

Section: Introductionmentioning

confidence: 99%

The Stability of Chlorogenic Acid in Syrup of Coffee Arabica (Coffea Arabica L.) Extract With Decaffeination Process

Budiman

Lutfhi

Muchtaridi

2017

Asian J Pharm Clin Res

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Objective: This research aims to formulate syrup of coffee arabica extract with decaffeination process and stability test of caffein and chlorogenic acid (CGA) in syrup of coffee arabica extract. Materials and Methods:An extraction was conducted by using ethanol 70% with soxhletation methods, and decaffeination process (using liquid-liquid extraction with ratio of ethanol and dichloromethane was 1:1). Syrup formulations of coffee arabica extract were made with various concentrations of Na carboxymethylcellulose (CMC) (thickening agent) and sucralose (flavoring agent). The stability of syrup was evaluated through organoleptic, pH, viscosity, hedonic test, microbiological test and determinated concentration of caffeine and CGA. Results:The result showed that the concentration of caffeine before and after decaffeination process was 3.377±0091% and 1.028±0.079%. While CGA was 4.159±0.163% and 3.019±0.138%. Microbiological test showed that no contamination in syrup of coffee arabica extract. The concentration of caffeine in syrup of coffee arabica extract was 1.070±0.150% and CGA was 4.432±1.98%. Conclusion:The concentration of caffeine before and after formulation process was 3.019±0.138% and 4.432±1.986%. The best formula of coffee arabica extract syrup was the formula that contains 5 mg/ml of coffee arabica extract, 1.5 mg/ml of Na CMC, and 0.5 mg/ml of sucralose and no contamination in syrup of coffee arabica extract. Caffeine content would decrease after the decaffeination process.

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Coffee Constituents

Farah

2012

Coffee

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186

125

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Coffee has been for decades the most commercialized food product and most widely consumed beverage in the world. Since the opening of the first coffee house in Mecca at the end of the fifteenth century, coffee consumption has greatly increased all around the world. In 2010, coffee production reached 8.1 million tons worldwide [1]. This represents more than 500 billion cups, with the United States, Brazil, Germany, Japan, and Italy being the major consumer countries. However, per capita consumption in North European countries such as Finland, Norway, Denmark, and Sweden may reach 8 kg/year, more than two times that of the United States or Brazil [2].The reasons for this continuous increase in coffee consumption include improved cup quality through selection of varieties and breeding, better agricultural practices; the creation of specialty shops, and a change in coffee's image through the dissemination of information on the health benefits of long-term coffee consumption. Today, coffee is considered a functional food, primarily due to its high content of compounds that exert antioxidant and other beneficial biological properties. The characteristic flavor and richness of coffee aroma make it a unique beverage, with almost a thousand volatile compounds identified in roasted coffee [3].The coffee tree belongs to the Rubiaceae family, genus Coffea. Although more than 80 coffee species have been identified worldwide [4], only two are economically important. Coffea arabica, also known as Arabica coffee, is responsible for approximately 70% of the global coffee market, and Coffea canephora or Robusta coffee (commercial name of one of the main C. canephora cultivars) accounts for the rest [1,5]. Arabica and Robusta coffees are different in many ways, including their ideal growing climates, physical aspects, chemical composition, and characteristics of the brew made with the ground roasted seeds. This chapter will focus on the chemical composition of these two coffee species, including the nonvolatile and volatile compounds important for flavor, quality, and health-promoting actions. To understand the chemical changes that occur during coffee production, we will briefly address the main technological processes green coffee seeds undergo before they are consumed as brewed coffee beverage.

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Volatile compounds as potential defective coffee beans’ markers

Cited by 131 publications

References 13 publications

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

The Stability of Chlorogenic Acid in Syrup of Coffee Arabica (Coffea Arabica L.) Extract With Decaffeination Process

Coffee Constituents

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