Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics
| Autor: | Anthia Matsakidou, Panagiota Zakidou, Evdoxia-Maria Varka, Fotini Plati, Adamantini Paraskevopoulou, Georgios Blekas |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
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Pharmaceutical Science Organic chemistry Coffea 01 natural sciences Coffee Analytical Chemistry chemistry.chemical_compound Rendering (animal products) QD241-441 Furan Drug Discovery HCA Food science Flavor coffee cupping Roasting Principal Component Analysis PCA biology Chemistry 04 agricultural and veterinary sciences 040401 food science Maillard reaction Chemistry (miscellaneous) Pyrazines Taste Seeds symbols Molecular Medicine GC-MS Article Gas Chromatography-Mass Spectrometry Chemometrics symbols.namesake 0404 agricultural biotechnology HS-SPME Humans Heatmap Physical and Theoretical Chemistry Furans Aroma Volatile Organic Compounds geographical origin flavor 010401 analytical chemistry Central America biology.organism_classification chemometrics 0104 chemical sciences Indonesia Odorants Ethiopia Gas chromatography–mass spectrometry |
| Zdroj: | Molecules, Vol 26, Iss 4609, p 4609 (2021) Molecules Volume 26 Issue 15 |
| ISSN: | 1420-3049 |
| Popis: | In this study, the aroma profile of 10 single origin Arabica coffees originating from eight different growing locations, from Central America to Indonesia, was analyzed using Headspace SPME-GC-MS as the analytical method. Their roasting was performed under temperature–time conditions, customized for each sample to reach specific sensory brew characteristics in an attempt to underline the customization of roast profiles and implementation of separate roastings followed by subsequent blending as a means to tailor cup quality. A total of 138 volatile compounds were identified in all coffee samples, mainly furan (~24–41%) and pyrazine (~25–39%) derivatives, many of which are recognized as coffee key odorants, while the main formation mechanism was the Maillard reaction. Volatile compounds’ composition data were also chemometrically processed using the HCA Heatmap, PCA and HCA aiming to explore if they meet the expected aroma quality attributes and if they can be an indicator of coffee origin. The desired brew characteristics of the samples were satisfactorily captured from the volatile compounds formed, contributing to the aroma potential of each sample. Furthermore, the volatile compounds presented a strong variation with the applied roasting conditions, meaning lighter roasted samples were efficiently differentiated from darker roasted samples, while roasting degree exceeded the geographical origin of the coffee. The coffee samples were distinguished into two groups, with the first two PCs accounting for 73.66% of the total variation, attributed mainly to the presence of higher quantities of furans and pyrazines, as well as to other chemical classes (e.g., dihydrofuranone and phenol derivatives), while HCA confirmed the above results rendering roasting conditions as the underlying criterion for differentiation. |
| Databáze: | OpenAIRE |
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