| Autor: |
Lopes GR; LAQV-REQUIMTE, Chemistry Department, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal., Petronilho S; LAQV-REQUIMTE, Chemistry Department, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal.; Chemistry Research Centre-Vila Real, Department of Chemistry, University of Trás os-Montes and Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal., Ferreira AS; LAQV-REQUIMTE, Chemistry Department, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal., Pinto M; LAQV-REQUIMTE, Chemistry Department, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal., Passos CP; LAQV-REQUIMTE, Chemistry Department, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal., Coelho E; LAQV-REQUIMTE, Chemistry Department, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal., Rodrigues C; Delta Ventures, Av. Infante D. Henrique 151-A, 1950-405 Lisboa, Portugal., Figueira C; Diverge, Grupo Nabeiro Innovation Center, Alameda dos Oceanos 65, 1.1, 1990-208 Lisboa, Portugal., Rocha SM; LAQV-REQUIMTE, Chemistry Department, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal., Coimbra MA; LAQV-REQUIMTE, Chemistry Department, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal. |
| Abstrakt: |
Single-dose coffee capsules have revolutionized the coffee market, fueling espresso coffee popularity and offering access to a wide selection of coffee blends. Nevertheless, scarce information related to coffee powder and brew's combined volatile characterization is available. In this study, it is hypothesized that coffee brew aroma characteristics can be predicted based on coffee powder's volatile composition. For this, headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry detection (GC × GC-ToFMS) was used. The data were combined via chemometric tools to characterize in depth the volatile composition of eight blends of capsule-coffee powder and respective espresso brews, simulating the consumer's perception. A total of 390 volatile compounds were putatively identified, 100 reported for the first time in roasted coffee or brews. Although the same chemical families were determined among the coffee powders and espresso brews, a different volatile profile was determined for each matrix. The Pearson correlation of coffee powders and respective brews allowed to identify 15 volatile compounds, mainly terpenic and esters recognized by their pleasant notes, with a strong relationship between the amounts present in both matrices. These compounds can be key markers to predict the volatile aroma potential of an espresso brew when analyzing the coffee powder. |
