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Lew ET, Yuen JSK, Zhang KL, Fuller K, Frost SC, Kaplan DL. Chemical and sensory analyses of cultivated pork fat tissue as a flavor enhancer for meat alternatives. Sci Rep 2024; 14:17643. [PMID: 39085314 PMCID: PMC11291926 DOI: 10.1038/s41598-024-68247-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2024] [Accepted: 07/22/2024] [Indexed: 08/02/2024] Open
Abstract
The emerging field of cellular agriculture has accelerated the development of cell-cultivated adipose tissue as an additive to enhance the flavor of alternative meat products. However, there has been limited research to evaluate the sensory profile of in vitro-grown tissues compared to conventionally obtained animal fat. This study aimed to investigate the aromatic characteristics of cell-cultivated fat tissue as a flavor enhancer for meat alternatives. Porcine dedifferentiated fat (PDFAT) cells were clonally isolated and differentiated into adipocytes. This cultured adipose tissue was then analyzed alongside native porcine fat using gas chromatography-mass spectrometry (GC/MS) coupled with descriptive sensory analysis by human consumers. This evaluation enabled quantitative and qualitative assessments of volatile compounds released during cooking for both in vitro and in vivo porcine fats. The volatile profiles generated during the cooking process and fatty aroma characteristics reported by sensory consumers were largely similar between the two fat sources, with some differences in select compounds and aroma attributes. Ultimately, the consumers found comparable overall liking scores reported between the conventional and cultured porcine fats. These findings provide valuable sensory evidence supporting the viability of cell-cultivated adipose tissue as a flavor component of meat alternatives, substituting for conventional animal fat.
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Affiliation(s)
- Emily T Lew
- Tufts University School of Engineering, Medford, MA, 02155, USA
| | - John S K Yuen
- Tufts University School of Engineering, Medford, MA, 02155, USA
| | - Kevin L Zhang
- Tufts University School of Arts and Sciences, Medford, MA, 02155, USA
| | - Katherine Fuller
- Tufts University Friedman School of Nutrition, Boston, MA, 02111, USA
| | - Scott C Frost
- Tufts University School of Arts and Sciences, Medford, MA, 02155, USA
| | - David L Kaplan
- Tufts University School of Engineering, Medford, MA, 02155, USA.
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2
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Giordano M, Bertolino M, Belviso S, Ghirardello D, Zeppa G. Effects of Species, Post-Harvest Treatment, and Roasting on Fibre, Volatile Compounds, and Polyphenol Contents in Coffee Silverskin. Foods 2022; 11:foods11193132. [PMID: 36230210 PMCID: PMC9563964 DOI: 10.3390/foods11193132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/16/2022] [Accepted: 09/19/2022] [Indexed: 11/18/2022] Open
Abstract
Although coffee silverskin (CS) has recently been used as a food ingredient, no knowledge has been reported on the effects of species or different post-harvest treatments on its chemical composition. Therefore, the fibre, volatile compounds, phenolic acid content, and antioxidant capacity of CS samples obtained at three roasting intensities (light, medium, and dark) from the Coffea arabica and C. canephora species, each subjected to a washing or a sun-drying (“natural”) post-harvest treatment, were studied. Obtained results showed that the chemical composition of CS is due to species, roasting, post-harvest treatment, and interaction. In particular, natural Arabica CS showed the highest content of volatile compounds of Maillard and varietal origin, whereas washed Arabica CS showed the highest content of soluble dietary fibre and chlorogenic derivatives. Pyrroles, sulphur compounds, and pyridines contents were higher in Canephora CS than in Arabica CS. The dark-roasted washed Arabica CS showed the highest content of 5-O- and 3-O-caffeoylquinic acids, while the natural Arabica CS highlighted the highest antioxidant capacity. The effect of post-harvest treatments seemed to be emphasised in Arabica CS, independent of roasting, which did not significantly affect the antioxidant capacity of CS from either species.
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3
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Teixeira SL, Santos JR, Almeida P, Rodrigues J. Fan assisted extraction and HPLC-DAD-MS/MS identification of volatile carbonyl compounds as chemical descriptors of healthy and defective roasted coffee beans. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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4
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Effects of a Novel Convection Heated Roasting Method on Aroma and Umami Taste Components of Vegetable- and Meat-Based Extracts. J FOOD QUALITY 2022. [DOI: 10.1155/2022/7690831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Roasting has been widely used in manufacturing food products, ensuring microbial safety, and improving extraction efficiency. Roasting treatment affects various qualities such as the chemical composition, physical properties, colour, aroma, and texture of food. This study determined the effect of novel convection heated roasting on aroma and taste components, that is, amino acids (AAs) and nucleotides in vegetables, meat, and their products. Heat treatment conditions were confirmed with a temperature condition of 250°C for 20–50 min for each raw material. The individual raw materials were each subjected to a convection oven process, then mixed together, and pressurised by heating at 121°C for 3 hours to prepare a key-based broth for use in Korean soup dishes. As for aroma components, aroma of fermented spirits, unpleasant aroma, and bad aroma were observed in the absence of roasting. By contrast, convection heated roasting-related aroma components such as savoury fatty aroma, coffee aroma, and roasted barley aroma were observed in the finished products after roasting. The products’ sensory profile presumably changed from negative to positive owing to roasting. By roasting, in the case of raw material extracts, the total AA and glutamic acid contents increased to 24.1–38.1%, and for the finished product, the total AA and glutamic acid contents slightly increased to 5.8–8.9%. However, no significant effect of roasting was found on nucleotides. In conclusion, it was concluded that the positive aroma component as well as the total amount of AA (umami taste) increased owing to roasting. The present results contribute immensely to the food industry as the enhancement of taste and aroma can help with the production of more palatable foods as desired by food consumers, thereby increasing the sales of nutritious foods that otherwise consumers may not buy.
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Bolek S. Effects of roasting on bioavailability and bioactivities of Vigna angularis and potential of coffee-like beverage. J Food Sci 2022; 87:911-918. [PMID: 35088412 DOI: 10.1111/1750-3841.16048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/15/2021] [Accepted: 12/22/2021] [Indexed: 11/27/2022]
Abstract
Containing similar aroma and flavor profile of coffee after roasting, Vigna angularis have potential to be a caffeine-free coffee-like beverage. Microwave roasting process was conducted in a microwave oven at 600 W for 7, 14, and 21 min at 2-min intervals, and fluidized bed roasting process was conducted in a fluidized bed roaster at 200°C for 9, 18, and 27 min. In order to compare the roasted beans, color, fat, ash, crude protein, crude fiber, antioxidant activity, and total phenolic content measurements were performed. In addition, effects of roasting methods on protein bioavailability and antinutritional factors were investigated. Sensory test was conducted to compare the coffee and coffee-like beverages. Fluidized-bed roasted beans had higher scores than microwave roasted beans in terms of sensory acceptability (p ≤ 0.05). Roasting process increased the total phenolic contents up to 25.32 (mg GAE/g) and the protein bioavailability up to 89.82 ± 0.11%. The results of this study revealed that roasting can be used as a tool to increase nutritive value, bioavailability, antioxidant activity, and potential of coffee-like beverage of V. angularis. PRACTICAL APPLICATION: Since Vigna angularis beans contain similar aroma and flavor profile of the coffee after roasting, they have a potential to be a caffeine-free coffee alternative. Although coffee is very popular in demand, most of the coffee drinkers think that caffeine is very harmful. Having similar sensory scores as coffee beverages in certain roasting degrees, V. angularis beverages could be a delicious caffeine-free alternative.
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Affiliation(s)
- Sibel Bolek
- Department of Food Technology, University of Health Sciences, Istanbul, Turkey
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The Analysis of Chlorogenic Acid and Caffeine Content and Its Correlation with Coffee Bean Color under Different Roasting Degree and Sources of Coffee (Coffea arabica Typica). Processes (Basel) 2021. [DOI: 10.3390/pr9112040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Coffee is one of the main economic crops in the world and is now widely grown throughout Taiwan. The process of roasting coffee begins with the heating and smooth expansion of raw beans, which leads to changes in appearance and color while affecting the flavor and taste of coffee. So far, most coffee manufacturers have used visual inspection or colorimeter methods to identify differences in coffee quality. Moreover, there is no literature discussing the correlation of roasted bean color with caffeine and chlorogenic acid content. Therefore, the purpose of this experiment was to analyze the chlorogenic acid and caffeine content and their correlation with bean color under different roasting degrees and from different sources to establish basic data for the rapid identification of coffee quality in the future. In this experiment, the coffee Coffea arabica typica from Dongshan, Gukeng, and Sumatra’s Indonesian rainforest was used, and the beans were roasted into four degrees: raw bean, light, medium, and dark roast, to investigate the appearance of the coffee beans and its correlation with caffeine and chlorogenic acid content. The results showed that with a higher roasting degree, caffeine content increased gradually, except for Indonesian beans, but the chlorogenic acid content in all samples showed a declining trend with the increase in roasting degree. The correlation between the chlorogenic acid content and the color space value of the coffee bean color shows that L*, a*, and h° in both ground and unground coffee are highly correlated. The C* value of the ground and unground coffee showed a correlation coefficient of r = 0.159 ns and 0.299 ns, respectively. The correlation between the caffeine content and the color space value of the unground coffee bean shows that the a*, b*, and C* value is highly correlated with the caffeine content. The color space values of ground coffee beans show no correlation with caffeine.
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Insights on Single-Dose Espresso Coffee Capsules' Volatile Profile: From Ground Powder Volatiles to Prediction of Espresso Brew Aroma Properties. Foods 2021; 10:foods10102508. [PMID: 34681557 PMCID: PMC8535219 DOI: 10.3390/foods10102508] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 10/13/2021] [Accepted: 10/14/2021] [Indexed: 11/17/2022] Open
Abstract
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.
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Wang C, Sun J, Lassabliere B, Yu B, Liu SQ. Coffee flavour modification through controlled fermentations of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part I. Effects from individual yeasts. Food Res Int 2020; 136:109588. [DOI: 10.1016/j.foodres.2020.109588] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 07/07/2020] [Accepted: 07/21/2020] [Indexed: 10/23/2022]
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9
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Wang C, Sun J, Lassabliere B, Yu B, Liu SQ. Coffee flavour modification through controlled fermentation of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part II. Mixed cultures with or without lactic acid bacteria. Food Res Int 2020; 136:109452. [PMID: 32846547 DOI: 10.1016/j.foodres.2020.109452] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 06/13/2020] [Accepted: 06/14/2020] [Indexed: 10/24/2022]
Abstract
This study attempted to achieve coffee flavour biotransformation through controlled fermentation of sterilsed green coffee beans with a coculture of Saccharomyces cerevisiae and Pichia kluyveri (FYco) and a sequential inoculation of Lc. lactis subsp. cremoris and the yeast coculture (FLYco). Isoamyl acetate, 2-phenylethyl acetate, and ethyl octanoate were produced by 5.76, 1.35 and 0.54 mg/kg, respectively, in FYco fermented green coffee beans. Compared to the green coffee bean fermented by the yeast monocultures in previous study, FYco led to a 1.2- and 4.1-times elevation in production of isoamyl acetate and 2-phenylethyl acetate, respectively. FLYco further increased acetate ester production by more than 2 times relative to FYco. The esters produced in FYco and FLYco partially survived the roasting process and imparted the roasted coffees with considerable fruity and winey aromas. The lactic acid fermentation in FLYco increased the acidity in green coffee beans, which promoted the formation of caramel-smelling furfurals and preservation of acidity and sweetness in the roasted coffees. Apart from the mere additions of flavour modification from individual strains, the proper combination of multiple strains can result in synergistic effects that enhanced the modulating activities of individual strains and further enhance flavour complexity of the resulted coffee.
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Affiliation(s)
- Chenhui Wang
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117546, Singapore
| | - Jingcan Sun
- Mane SEA PTE LTD, Biopolis Drive 3, 138623, Singapore
| | | | - Bin Yu
- Mane SEA PTE LTD, Biopolis Drive 3, 138623, Singapore
| | - Shao Quan Liu
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117546, Singapore; National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China.
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10
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Moeenfard M, Alves A. New trends in coffee diterpenes research from technological to health aspects. Food Res Int 2020; 134:109207. [PMID: 32517949 DOI: 10.1016/j.foodres.2020.109207] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 03/09/2020] [Accepted: 03/28/2020] [Indexed: 01/03/2023]
Abstract
The coffee oil is rich in diterpenes, mainly cafestol and kahweol, which are predominantly present in the esterified form with different fatty acids. Despite their beneficial effects including anti-angiogenic and anti-carcinogenic properties, they have been also associated with negative consequences such as elevation of blood cholesterol. Considering the coffee, it is an important human beverage with biological effects, including potentially health benefits or risks. Therefore, it may have important public health implications due to its widespread massive consumption, with major incidence in the varieties Arabica and Robusta. According to literatures, cafestol (182-1308 mg/100 g), kahweol (0-1265 mg/100 g) and 16-O-methycafestol (0-223 mg/100 g) are the main diterpenes in green and roasted coffee beans. Nevertheless, the coffee species, genetic background, and technological parameters like roasting and brewing have a clear effect on coffee diterpene content. Besides that, bibliographic data indicated that limited studies have specifically addressed the recent analytical techniques used for determination of this class of compounds, being HPLC and GC the most common approaches. For these reasons, this review aimed to actualize the occurrence and the profile of diterpenes in coffee matrices, focusing on the effect of species, roasting and brewing and on the other hand, introduce the current state on knowledge regarding coffee diterpenes determination which are nowadays highly regarded and widely used. In general, since diterpenes exhibit different health effects depending on their consumption dosage, several parameters needs to be carefully analyzed and considered when comparing the results.
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Affiliation(s)
- Marzieh Moeenfard
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Azadi Square, PO Box: 9177948944, Mashhad, Iran.
| | - Arminda Alves
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
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11
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Lachenmeier DW, Teipel J, Scharinger A, Kuballa T, Walch SG, Grosch F, Bunzel M, Okaru AO, Schwarz S. Fully Automated Identification of Coffee Species and Simultaneous Quantification of Furfuryl Alcohol Using NMR Spectroscopy. J AOAC Int 2020; 103:306-314. [PMID: 33241277 DOI: 10.1093/jaocint/qsz020] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Accepted: 10/22/2019] [Indexed: 11/14/2022]
Abstract
BACKGROUND Coffee is a popular beverage with two species, Coffea canephora and C. arabica, being commercially exploited. The quality and commercial value of coffee is dependent on species and processing. C. arabica typically obtains a higher price on the market compared to C. canephora. Coffee beans undergo roasting during processing, resulting in the formation of flavor compounds including furfuryl alcohol which has been classified by the International Agency for Research on Cancer as possibly carcinogenic to humans (Group 2B). OBJECTIVE The aim of this study was to identify coffee species and other properties using nuclear magnetic resonance (NMR) spectroscopy, specifically to conduct quantification of the roasting process contaminant furfuryl alcohol. METHOD The quantification of furfuryl alcohol was performed from the NMR spectra using the pulse length-based concentration (PULCON) methodology. Prior to NMR analysis, samples were extracted using deuterated chloroform. RESULTS Roasting experiments identified the maximum roasting temperature to be the most significant factor in the formation of furfuryl alcohol. Among the coffee species, C. canephora was found to contain a relatively lower amount of furfuryl alcohol compared to C. arabica. The roasting of wet processed coffee resulted in higher contents of furfuryl alcohol. Geographical origin and variety within species had no influence on the furfuryl alcohol content. CONCLUSION Validation results show that NMR spectroscopy is fit-for-purpose to obtain targeted information of coffee samples. HIGHLIGHTS The PULCON NMR methodology allows a simple, rapid and accurate determination of constituents of coffee.
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Affiliation(s)
- Dirk W Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| | - Jan Teipel
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| | - Andreas Scharinger
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| | - Thomas Kuballa
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| | - Stephan G Walch
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| | - Franziska Grosch
- Karlsruhe Institute of Technology (KIT), Institute of Applied Bioscience, Department of Food Chemistry and Phytochemistry, Adenauerring 20a, 76131 Karlsruhe, Germany
| | - Mirko Bunzel
- Karlsruhe Institute of Technology (KIT), Institute of Applied Bioscience, Department of Food Chemistry and Phytochemistry, Adenauerring 20a, 76131 Karlsruhe, Germany
| | - Alex O Okaru
- University of Nairobi, Department of Pharmaceutical Chemistry, P.O. Box 19676-00202 Nairobi, Kenya
| | - Steffen Schwarz
- Coffee Consulate, Hans-Thoma-Straße 20, 68163 Mannheim, Germany
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12
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Influence of cultivar and technological conditions on the volatile profile of virgin pistachio oils. Food Chem 2019; 311:125957. [PMID: 31864191 DOI: 10.1016/j.foodchem.2019.125957] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 11/20/2019] [Accepted: 11/24/2019] [Indexed: 11/21/2022]
Abstract
The main aim of this work was to characterize the volatile profile of virgin pistachio oils produced from eight cultivars (Aegina, Avdat, Kastel, Kerman, Larnaka, Mateur, Napoletana and Sirora), under different technological conditions (temperature, roasting, use of whole nuts, screw speed and nozzle diameter), and compare it with those of commercial pistachio oils. Terpenes (15.57-41.05 mg/kg), accounting for ~97% of total volatiles, were associated with appreciated sensory properties, with α-pinene as the main volatile (14.47-37.09 mg/kg). Other terpene compounds such as limonene (0.11-3.58 mg/kg), terpinolene (0.00-1.61 mg/kg), β-pinene (0.12-1.20 mg/kg) and α-terpineol (0.00-1.17 mg/kg) were quantified at lower concentrations. Acids, alcohols, aldehydes, esters and hydrocarbons only summed to ~3% of the total volatile compounds. The volatiles content greatly depended on the pistachio cultivar employed. The influence of extraction conditions was also very relevant; in particular, terpenes doubled (28.38-53.84 mg/kg) using whole pistachios for oil extraction, also being incremented by mild processing conditions. On the contrary, higher temperature or roasting decreased the terpene content (~50-25% respectively), and pyrazines appeared (up to 3.12 mg/kg).
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Mack CI, Egert B, Liberto E, Weinert CH, Bub A, Hoffmann I, Bicchi C, Kulling SE, Cordero C. Robust Markers of Coffee Consumption Identified Among the Volatile Organic Compounds in Human Urine. Mol Nutr Food Res 2019; 63:e1801060. [DOI: 10.1002/mnfr.201801060] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 01/15/2019] [Indexed: 01/06/2023]
Affiliation(s)
- Carina I. Mack
- Max Rubner‐InstitutDepartment of Safety and Quality of Fruit and Vegetables Haid‐und‐Neu‐Straße 9 76131 Karlsruhe Germany
| | - Björn Egert
- Max Rubner‐InstitutDepartment of Safety and Quality of Fruit and Vegetables Haid‐und‐Neu‐Straße 9 76131 Karlsruhe Germany
| | - Erica Liberto
- Università degli Studi di TorinoDipartimento di Scienza e tecnologia del Farmaco Via Pietro Giuria 9 10125 Torino Italy
| | - Christoph H. Weinert
- Max Rubner‐InstitutDepartment of Safety and Quality of Fruit and Vegetables Haid‐und‐Neu‐Straße 9 76131 Karlsruhe Germany
| | - Achim Bub
- Max Rubner‐InstitutDepartment of Physiology and Biochemistry of Nutrition Haid‐und‐Neu‐Straße 9 76131 Karlsruhe Germany
| | - Ingrid Hoffmann
- Max Rubner‐InstitutDepartment of Nutritional Behaviour Haid‐und‐Neu‐Straße 9 76131 Karlsruhe Germany
| | - Carlo Bicchi
- Università degli Studi di TorinoDipartimento di Scienza e tecnologia del Farmaco Via Pietro Giuria 9 10125 Torino Italy
| | - Sabine E. Kulling
- Max Rubner‐InstitutDepartment of Safety and Quality of Fruit and Vegetables Haid‐und‐Neu‐Straße 9 76131 Karlsruhe Germany
| | - Chiara Cordero
- Università degli Studi di TorinoDipartimento di Scienza e tecnologia del Farmaco Via Pietro Giuria 9 10125 Torino Italy
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Garvey EC, O’Sullivan MG, Kerry JP, Kilcawley KN. Factors influencing the sensory perception of reformulated baked confectionary products. Crit Rev Food Sci Nutr 2019; 60:1160-1188. [DOI: 10.1080/10408398.2018.1562419] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Emer C. Garvey
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Ireland
- Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Maurice G. O’Sullivan
- Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Kieran N. Kilcawley
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Ireland
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15
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Wang C, Sun J, Lassabliere B, Yu B, Zhao F, Zhao F, Chen Y, Liu SQ. Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:409-420. [PMID: 29896755 DOI: 10.1002/jsfa.9202] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2017] [Revised: 05/09/2018] [Accepted: 06/11/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Coffee flavor can be significantly influenced by microbial activities in spontaneous fermentation of coffee cherries. The potential of lactic acid bacteria for flavor modulation through controlled fermentation of green coffee beans has not been explored. RESULTS Fermentation by Lactobacillus rhamnosus HN001 with and without 1% w/w glucose supplementation led to modification of flavor-related constituents in green coffee beans, which translated into modulation of coffee volatiles upon roasting. The lactic acid bacteria consumed almost all glucose and fructose, leaving sucrose behind. Amino acids and malic, citric, and succinic acids were partially catabolized. Glucose supplementation enhanced lactic acid production but repressed acetic acid formation. After roasting at 235 °C for 9 min, 12 min, and 15 min, the levels of furfurals in glucose-supplemented-fermented coffee were 10.5-, 2.7-, and 1.1-fold higher than those in the controls (nonsupplemented-unfermented coffee); furthermore, the levels of pyrazines in the controls were 11.9-, 10.1-, and 6.5-fold higher than those in the treated coffee. Glucose-supplemented fermentation yielded roasted coffee with stronger caramelic and burnt characteristics but weaker nutty notes. In roasted non-supplemented-fermented coffee, volatile production was generally reduced, resulting in a milder overall aroma. CONCLUSION Lactic acid fermentation of green coffee beans is a new strategy for coffee flavor modulation, creating novel aroma characteristics. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Chenhui Wang
- Department of Chemistry, Food Science and Technology Programme, National University of Singapore, Singapore, Singapore
| | | | | | - Bin Yu
- Mane SEA Pte Ltd, Singapore
| | - Feifei Zhao
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, China
| | - Fangju Zhao
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, China
| | - Ying Chen
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, China
| | - Shao Quan Liu
- Department of Chemistry, Food Science and Technology Programme, National University of Singapore, Singapore, Singapore
- National University of Singapore (Suzhou) Research Institute, Suzhou, China
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16
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Ojeda‐Amador RM, Trapani S, Fregapane G, Salvador MD. Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800221] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Rosa M. Ojeda‐Amador
- Departamento de Tecnología de AlimentosFacultad de Ciencias QuímicasUniversidad de Castilla‐La ManchaAvenida Camilo José Cela, s/n. 13005Ciudad RealSpain
| | - Serena Trapani
- Department of AgriculturalFood and Forestry Systems Management (GESAAF)Food Science and Technology and Microbiology SectionUniversità degli Studi di FirenzeFlorenceItaly
| | - Giuseppe Fregapane
- Departamento de Tecnología de AlimentosFacultad de Ciencias QuímicasUniversidad de Castilla‐La ManchaAvenida Camilo José Cela, s/n. 13005Ciudad RealSpain
| | - María D. Salvador
- Departamento de Tecnología de AlimentosFacultad de Ciencias QuímicasUniversidad de Castilla‐La ManchaAvenida Camilo José Cela, s/n. 13005Ciudad RealSpain
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17
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Hameed A, Hussain SA, Ijaz MU, Ullah S, Pasha I, Suleria HAR. Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors. Compr Rev Food Sci Food Saf 2018; 17:1184-1237. [PMID: 33350164 DOI: 10.1111/1541-4337.12365] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 04/26/2018] [Accepted: 04/27/2018] [Indexed: 11/30/2022]
Abstract
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.
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Affiliation(s)
- Ahsan Hameed
- Laboratory for Yeast Molecular and Cell Biology, The Research Center of Fermentation Technology, School of Agricultural Engineering and Food Science, Shandong Univ. of Technology, Zibo, Shandong, 255000, China.,National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan
| | - Syed Ammar Hussain
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan.,Colin Ratledge Center for Microbial Lipids, School of Agriculture Engineering and Food Science, Shandong Univ. of Technology, Zibo, P.R. China
| | - Muhammad Umair Ijaz
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan.,Key Laboratory of Meat Processing & Quality Control, College of Food Sciences, Nanjing Agriculture Univ., Jiangsu, P.R China
| | - Samee Ullah
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan.,Colin Ratledge Center for Microbial Lipids, School of Agriculture Engineering and Food Science, Shandong Univ. of Technology, Zibo, P.R. China
| | - Imran Pasha
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan
| | - Hafiz Ansar Rasul Suleria
- UQ Diamantina Inst., Translational Research Inst. Faculty of Medicine, The Univ. of Queensland, 37 Kent Street Woolloongabba, Brisbane, QLD, 4102, Australia.,Dept. of Food, Nutrition, Dietetics and Health, Kansas State Univ., Manhattan, Kans., 66506, U.S.A.,Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin Univ., Pigdons Road, Waurn Ponds, VIC, 3216, Australia
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18
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Cordeiro L, Valente IM, Santos JR, Rodrigues JA. Qualitative carbonyl profile in coffee beans through GDME-HPLC-DAD-MS/MS for coffee preliminary characterization. Food Res Int 2018; 107:536-543. [DOI: 10.1016/j.foodres.2018.02.072] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Revised: 02/11/2018] [Accepted: 02/27/2018] [Indexed: 11/25/2022]
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19
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Bolek S, Ozdemir M. Optimization of roasting conditions of microwave roasted Pistacia terebinthus beans. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Sanchez-Reinoso Z, Osorio C, Herrera A. Effect of microencapsulation by spray drying on cocoa aroma compounds and physicochemical characterisation of microencapsulates. POWDER TECHNOL 2017. [DOI: 10.1016/j.powtec.2017.05.040] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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21
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Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: II. Roasted coffee. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.070] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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22
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Bolek S, Ozdemir M. Optimization of roasting conditions of Pistacia terebinthus in a fluidized bed roaster. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Corrales CV, Lebrun M, Vaillant F, Madec MN, Lortal S, Pérez AM, Fliedel G. Key odor and physicochemical characteristics of raw and roasted jicaro seeds ( Crescentia alata K.H.B.). Food Res Int 2017; 96:113-120. [DOI: 10.1016/j.foodres.2017.03.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2016] [Revised: 02/08/2017] [Accepted: 03/08/2017] [Indexed: 10/20/2022]
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24
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KNYSAK D. Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.19216] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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Lee LW, Liu X, Wong WSE, Liu SQ. Effects of sucrose monopalmitate (P90), Tween 80 and modified starch on coffee aroma retention and release in coffee oil-based emulsions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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26
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Lee LW, Cheong MW, Curran P, Yu B, Liu SQ. Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: II. Effects of different roast levels. Food Chem 2016; 211:925-36. [DOI: 10.1016/j.foodchem.2016.05.073] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2015] [Revised: 05/06/2016] [Accepted: 05/12/2016] [Indexed: 01/15/2023]
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27
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Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.019] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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28
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Bressanello D, Liberto E, Cordero C, Rubiolo P, Pellegrino G, Ruosi MR, Bicchi C. Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC-MS to describe the sensory properties in cup. Food Chem 2016; 214:218-226. [PMID: 27507469 DOI: 10.1016/j.foodchem.2016.07.088] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2016] [Revised: 07/11/2016] [Accepted: 07/11/2016] [Indexed: 11/24/2022]
Abstract
This study is part of a wider project aiming to correlate the chemical composition of the coffee volatile fraction to its sensory properties with the end-goal of developing an instrumental analysis approach complementary to human sensory profiling. The proposed investigation strategy compares the chemical information concerning coffee aroma and flavor obtained with HS-SPME of the ground coffee and in-solution SBSE/SPME sampling combined with GC-MS to evaluate their compatibility with the cupping evaluation for quality control purposes. Roasted coffee samples with specific sensory properties were analyzed. The chemical results obtained by the three samplings were compared through multivariate analysis, and related to the samples' sensory attributes. Despite the differences between the three sampling approaches, data processing showed that the three methods provide the same kind of chemical information useful for sample discrimination, and that they could be used interchangeably to sample the coffee aroma and flavor.
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Affiliation(s)
- Davide Bressanello
- Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino, Via P. Giuria 9, I-9 10125 Torino, Italy
| | - Erica Liberto
- Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino, Via P. Giuria 9, I-9 10125 Torino, Italy.
| | - Chiara Cordero
- Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino, Via P. Giuria 9, I-9 10125 Torino, Italy
| | - Patrizia Rubiolo
- Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino, Via P. Giuria 9, I-9 10125 Torino, Italy
| | | | | | - Carlo Bicchi
- Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino, Via P. Giuria 9, I-9 10125 Torino, Italy
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29
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Neerincx AH, Geurts BP, Habets MFJ, Booij JA, van Loon J, Jansen JJ, Buydens LMC, van Ingen J, Mouton JW, Harren FJM, Wevers RA, Merkus PJFM, Cristescu SM, Kluijtmans LAJ. Identification of
Pseudomonas aeruginosa
and
Aspergillus fumigatus
mono- and co-cultures based on volatile biomarker combinations. J Breath Res 2016; 10:016002. [DOI: 10.1088/1752-7155/10/1/016002] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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30
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Secilmis SS, Yanık DK, Gogus F. Processing of a novel powdered herbal coffee (Pistacia Terebinthus L. Fruits Coffee) and its sensorial properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:4625-4630. [PMID: 26139935 PMCID: PMC4486569 DOI: 10.1007/s13197-014-1475-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/05/2014] [Accepted: 07/03/2014] [Indexed: 06/04/2023]
Abstract
In this study, the effects of roasting method, grinding and reduction in oil content on the characteristics of Pistacia terebinthus fruit coffee were investigated. Pistacia terebinthus fruit was roasted by microwave, pan and combined (microwave and convection) methods. The degree of roasting was determined by L*, a*, b* color values. The roasting times were 1,500, 1,900 and 1,620 s for microwave, pan and combined roasting methods, respectively. Cold press was used to reduce the oil content both prior to roasting and after the roasting. The oil content was reduced to around 21.5 % in all roasting methods to approach to that of coffee beans. Powdered Pistacia terebinthus fruit coffee brews were compared with each other and Turkish coffee in terms of aroma, flavor, acidity aftertaste, and overall acceptability. Sensorial analysis results showed that coffee brews prepared by pressing after the roasting process were better than those pressing prior to roasting.
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Affiliation(s)
- S. S. Secilmis
- Engineering Faculty, Food Engineering Department, The University of Gaziantep, 27310 Gaziantep, Turkey
| | - D. Kocak Yanık
- Engineering Faculty, Food Engineering Department, The University of Gaziantep, 27310 Gaziantep, Turkey
| | - F. Gogus
- Engineering Faculty, Food Engineering Department, The University of Gaziantep, 27310 Gaziantep, Turkey
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31
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Ozel MZ, Yanık DK, Gogus F, Hamilton JF, Lewis AC. Effect of roasting method and oil reduction on volatiles of roasted Pistacia terebinthus using direct thermal desorption-GCxGC-TOF/MS. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Comparative Study of the Physical and Chemical Characteristics of Coffee and Sensorial Analysis by Principal Components. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-0007-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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33
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Zawirska-Wojtasiak R, Wojtowicz E, Przygoński K, Olkowicz M. Chlorogenic acid in raw materials for the production of chicory coffee. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2118-23. [PMID: 24338945 DOI: 10.1002/jsfa.6532] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2013] [Revised: 10/10/2013] [Accepted: 12/12/2013] [Indexed: 06/03/2023]
Abstract
BACKGROUND Chicory coffee is produced from traditional raw materials. Other materials are added to improve its aroma. The aim of this study was to test new raw materials with a high content of chlorogenic acid (CGA) as the criterion for their selection. This acid is degraded in the course of roasting and is a source of phenolic compounds affecting coffee aroma. For this reason, contents of CGAs were analyzed in traditional and new materials before and after roasting and compared with the chemicals formed in the roasted pure standard of chlorogenic acid (5-CQA). RESULTS It was shown that the novel raw materials contained considerable amounts of 5-CQA, frequently higher than in traditional chicory. The roasting process caused significant losses of 5-CQA in the tested raw materials, amounting to 55-91%. In turn, the analysis of volatile compounds in roasted materials showed the presence of certain phenolic and heterocyclic compounds that were also formed as degradation products of the pure 5-CQA chemical standard. CONCLUSION Novel raw materials, mainly chokeberry, artichoke and lovage, are rich sources of CGAs, particularly 5-CQA. Their application in the production of chicory coffee may result in an increased content of primarily phenolic compounds in its aroma.
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Affiliation(s)
- Renata Zawirska-Wojtasiak
- Department of Food Science and Nutrition, Poznań University of Life Sciences, PL-60-637, Poznań, Poland
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34
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Pereira V, Cacho J, Marques JC. Volatile profile of Madeira wines submitted to traditional accelerated ageing. Food Chem 2014; 162:122-34. [PMID: 24874367 DOI: 10.1016/j.foodchem.2014.04.039] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2013] [Revised: 04/08/2014] [Accepted: 04/09/2014] [Indexed: 10/25/2022]
Abstract
The evolution of monovarietal fortified Madeira wines forced-aged by traditional thermal processing (estufagem) were studied in terms of volatiles. SPE extracts were analysed by GC-MS before and after heating at 45 °C for 3 months (standard) and at 70 °C for 1 month (overheating). One hundred and ninety volatile compounds were identified, 53 of which were only encountered in baked wines. Most chemical families increased after standard heating, especially furans and esters, up to 61 and 3-fold, respectively. On the contrary, alcohols, acetates and fatty acids decreased after heating. Varietal aromas, such as Malvasia's monoterpenic alcohols were not detected after baking. The accelerated ageing favoured the development of some volatiles previously reported as typical aromas of finest Madeira wines, particularly phenylacetaldeyde, β-damascenone and 5-ethoxymethylfurfural. Additionally, ethyl butyrate, ethyl 2-methylbutyrate, ethyl caproate, ethyl isovalerate, guaiacol, 5-hydroxymethylfurfural and γ-decalactone were also found as potential contributors to the global aroma of baked wines.
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Affiliation(s)
- Vanda Pereira
- Centre of Exact Sciences and Engineering, University of Madeira, Campus da Penteada, 9000-390 Funchal, Portugal; Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N), University of Aveiro, Aveiro, Portugal.
| | - Juan Cacho
- Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain
| | - José C Marques
- Centre of Exact Sciences and Engineering, University of Madeira, Campus da Penteada, 9000-390 Funchal, Portugal; Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N), University of Aveiro, Aveiro, Portugal
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35
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Cheong MW, Tan AAA, Liu SQ, Curran P, Yu B. Pressurised liquid extraction of volatile compounds in coffee bean. Talanta 2013; 115:300-7. [PMID: 24054595 DOI: 10.1016/j.talanta.2013.04.034] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2013] [Revised: 04/05/2013] [Accepted: 04/12/2013] [Indexed: 10/26/2022]
Abstract
In this work, we reported a novel application of pressurised liquid extraction (PLE) on coffee bean. The condition of PLE was carefully optimised with the aid of response surface methodology (RSM) including adjustment of experimental parameters (solvent type and sample to hydromatrix ratio) and other operating parameters (i.e. temperature (50-100°C), pressure (1000-2000 psi) and static extraction time (5-15 min)). The coffee extracts obtained under three different extraction conditions were evaluated through descriptive sensory analysis. Then, the results showed that those targeted compounds obtained from PLE were nearly three times higher (1473 ppm) than conventional solvent extraction (571 ppm). Thus, PLE demonstrated the feasibility of producing a series of coffee extracts under controllable extraction conditions in correlation with desirable sensory attributes. This approach has not previously reported to characterise the aroma of coffee bean.
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Affiliation(s)
- Mun-Wai Cheong
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
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36
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Cheong MW, Tong KH, Ong JJM, Liu SQ, Curran P, Yu B. Volatile composition and antioxidant capacity of Arabica coffee. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.12.058] [Citation(s) in RCA: 90] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Liberto E, Ruosi MR, Cordero C, Rubiolo P, Bicchi C, Sgorbini B. Non-separative headspace solid phase microextraction-mass spectrometry profile as a marker to monitor coffee roasting degree. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:1652-1660. [PMID: 23088249 DOI: 10.1021/jf303067q] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
This study describes a non-separative headspace solid phase microextraction-mass spectrometry (HS-SPME-MS) approach, in view of its application to online monitoring of a roasting process. The system can quickly provide representative and diagnostic fingerprints of the volatile fraction of samples and, in combination with appropriate chemometric pattern recognition and regression techniques, can successfully be applied to characterize, discriminate, and/or correlate patterns with the roasting process. Eighty coffee samples of different varieties, geographical origins, and blends were analyzed. The experimental HS-SPME-MS results show that the TIC fingerprint can be used to discriminate the degree of roasting; diagnostic ion abundance(s) or ratios were closely correlated with the roasting process; both could successfully be used as markers or analytical decision makers, to monitor roasting processes online, and to define quality and safety of roasted coffee.
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Affiliation(s)
- Erica Liberto
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Torino, Italy.
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38
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Milczarek RR, Avena-Bustillos RJ, Peretto G, McHugh TH. Optimization of Microwave Roasting of Almond (Prunus dulcis
). J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12046] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rebecca R. Milczarek
- Processed Foods Research Unit; United States Department of Agriculture - Agricultural Research Service; 800 Buchanan Street Albany CA 94710 Italy
| | - Roberto J. Avena-Bustillos
- Processed Foods Research Unit; United States Department of Agriculture - Agricultural Research Service; 800 Buchanan Street Albany CA 94710 Italy
| | - Greta Peretto
- Department of Agronomy, Food, Natural Resources, Animals, and Environment; University of Padua; Legnaro Italy
| | - Tara H. McHugh
- Processed Foods Research Unit; United States Department of Agriculture - Agricultural Research Service; 800 Buchanan Street Albany CA 94710 Italy
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39
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Pacetti D, Boselli E, Balzano M, Frega NG. Authentication of Italian Espresso coffee blends through the GC peak ratio between kahweol and 16-O-methylcafestol. Food Chem 2012; 135:1569-74. [DOI: 10.1016/j.foodchem.2012.06.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2011] [Revised: 03/02/2012] [Accepted: 06/06/2012] [Indexed: 12/21/2022]
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40
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Nicolotti L, Cordero C, Bicchi C, Rubiolo P, Sgorbini B, Liberto E. Volatile profiling of high quality hazelnuts (Corylus avellana L.): chemical indices of roasting. Food Chem 2012; 138:1723-33. [PMID: 23411304 DOI: 10.1016/j.foodchem.2012.11.086] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2012] [Revised: 11/14/2012] [Accepted: 11/17/2012] [Indexed: 11/15/2022]
Abstract
The study proposes an investigation strategy to identify sensitive, robust and reliable chemical markers of hazelnut roasting. A fully-automated and validated analytical method, based on Headspace Solid Phase Microextraction (HS-SPME) coupled with Gas Chromatography-Mass Spectrometric detection (GC-MS), for effective off-line monitoring of changes in the volatile profile of high-quality hazelnuts was developed. Samples from two different harvests were submitted to roasting, following different time/temperature protocols and different technologies, enabling chemical changes to be correlated with technological processing and sensory quality. Chemical indices, expressed as analyte response ratio, were defined and their trend observed across roasting profiles. Reliability and robustness of chemical indices were also evaluated, in view of their application to on-line monitoring with Mass Spectrometry-based electronic nose technology (MS-nose). Experiments, simulating on-line chemical characterisation of the volatile fraction, were performed through a fully-automated system. The results confirmed: (a) the effectiveness of single process indicators of roasting selected by the separative method (5-methylfurfural, 1(H)-pyrrole, furfuryl alcohol, 1(H)-pyrrole-2-carboxaldehyde, 1-hydroxy-2-propanone, dihydro-2(3H)-furanone, 5-methyl-(E)-2-hepten-4-one, acetic acid, pyridine, furfural, pyrazine, and several alkyl-pyrazines); and, (b) the reliability of proposed chemical indices: 5-methylfurfural/2,5-dimethylpyrazine, 5-methylfurfural/2-methylpyrazine, 2,5-dimethylpyrazine/2,3-dimethylpyrazine; these maintained a consistent trend versus harvest and sampling/analysis technology.
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Affiliation(s)
- Luca Nicolotti
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via P. Giuria 9, I-10125 Torino, Italy
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Bhandari S, Chambers S, Pearson J, Syhre M, Epton M, Scott-Thomas A. Determining the limits and confounders for the 2-pentyl furan breath test by gas chromatography/mass spectrometry. J Chromatogr B Analyt Technol Biomed Life Sci 2011; 879:2815-20. [PMID: 21880557 DOI: 10.1016/j.jchromb.2011.08.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2011] [Revised: 07/29/2011] [Accepted: 08/10/2011] [Indexed: 10/17/2022]
Abstract
Aspergillus fumigatus produces 2-pentyl furan (2-PF), a volatile compound not produced by many other pathogens or normal human metabolism. 2-Pentyl furan has been detected in the breath of patients with invasive aspergillosis (IA) by SPME pre-concentration coupled with CG/MS providing the possibility of an attractive diagnostic test. The limit of detection (LOD) and quantification (LOQ) for peak integration were assessed both statistically and empirically respectively. 2-Pentyl furan was detected from 10 of 45 food stuffs tested. Levels were highest from soymilk (3 of 3 brands), lower from pumpkin, peanuts, rolled oats 2, Ensure Plus, tinned asparagus, tinned beans and a vegetable exact (Marmite). No 2-PF was detectable in anti-fungal medications used to treat IA or commonly used cosmetics tested. There was no difference in 2-PF breath levels between morning and afternoon or fasting and non fasting samples taken from healthy subjects eating a diet without 2-PF rich foods. 2-Pentyl furan levels were present in breath samples immediately after a mouth rinse with soy milk (P<0.001), and in some subjects after ingesting soy milk and rinsing their mouth with water. The breath test for 2-PF can be conducted without an overnight fast or at a specified time provided the mouth has been rinsed 30 min or more from when 2-PF containing products have been ingested.
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Affiliation(s)
- Shrawan Bhandari
- University of Otago, Department of Pathology, PO Box 4345, Christchurch 8140, New Zealand
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Gogus F, Ozel MZ, Kocak D, Hamilton JF, Lewis AC. Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC-TOF/MS. Food Chem 2011; 129:1258-64. [PMID: 25212365 DOI: 10.1016/j.foodchem.2011.05.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2010] [Revised: 02/03/2011] [Accepted: 05/01/2011] [Indexed: 11/19/2022]
Abstract
The objective of this study was to determine the effects of roasting time on volatile components of Pistacia terebinthus L., a fruit growing wild in Turkey. The whole fruit samples were pan roasted for 0, 5, 10, 15, 20 and 25min at 200°C. Volatile compounds were isolated and identified using the direct thermal desorption (DTD) method coupled with comprehensive gas chromatography - time of flight mass spectrometry (GCxGC-TOF/MS). The major components of the fresh hull of P. terebinthus were α-pinene (10.37%), limonene (8.93%), β-pinene (5.53%), 2-carene (4.47%) and γ-muurolene (4.29%). Eighty-three constituents were characterised from the volatiles of fresh whole P. terebinthus fruits obtained by direct thermal desorption with α-pinene (9.62%), limonene (5.54%), γ-cadinane (5.48%), β-pinene (5.46%), β-caryophyllene (5.24%) being the major constituents. The type and the number of constituents characterised were observed to change with differing roasting times. Limonene (5.56%), α-pinene (4.84%), 5-methylfurfural (4.78%), 5-hydroxymethylfurfural (5-HMF, 3.89%), dimethylmetoxyfuranone (3.67%) and 3-methyl-2(5H)furanone (3.12%) were identified as the major components among the 104 compounds characterised in the volatiles of P. terebinthus, roasted for 25min. In addition, volatiles of fully roasted P. terebinthus fruits contained furans and furanones (15.42%), pyridines (4.45%) and benzene derivatives (3.81%) as the major groups.
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Affiliation(s)
- F Gogus
- The University of Gaziantep, Engineering Faculty, Food Engineering Department, 27310 Gaziantep, Turkey
| | - M Z Ozel
- The University of York, Department of Chemistry, Heslington, YO10 5DD, York, UK.
| | - D Kocak
- The University of Gaziantep, Engineering Faculty, Food Engineering Department, 27310 Gaziantep, Turkey
| | - J F Hamilton
- The University of York, Department of Chemistry, Heslington, YO10 5DD, York, UK
| | - A C Lewis
- National Centre for Atmospheric Science, The University of York, Department of Chemistry, Heslington, YO10 5DD, York, UK
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Chambers ST, Syhre M, Murdoch DR, McCartin F, Epton MJ. Detection of 2-pentylfuran in the breath of patients with Aspergillus fumigatus. Med Mycol 2010; 47:468-76. [PMID: 19301177 DOI: 10.1080/13693780802475212] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
Abstract
Aspergillus fumigatus produces 2-pentylfuran (2-PF) when cultured on blood agar, nutrient agar and other media. As 2-PF is not known to be produced by mammalian metabolism we hypothesized that it is detectable in breath of patients colonized or infected with A. fumigatus. Breath was tested for 2-PF from normal subjects, those undergoing chemotherapy, and adults at risk of colonization or infection with A. fumigatus because of bronchiectasis, cystic fibrosis, or immune suppression. Breath samples were collected in five L tedlar bags and analyzed by Gas Chromatography/Mass Spectroscopy (GC/MS) in MS-MS mode. 2-PF was not detected in breath 14 healthy controls, in one of 10 neutropenic subjects and 16 of 32 patients with lung disease. The sensitivity and specificity of the 2-PF breath tests when compared with recurrent isolation of aspergillus from sputum or from bronchoalveolar lavage over two months was 77% and 78% respectively. As 2-PF is not normally found in human breath its presence may reflect the active metabolism of A. fumigatus in the airways and form the basis of a new diagnostic breath test for Aspergillus infection.
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Affiliation(s)
- Stephen T Chambers
- Department of Pathology, University of Otago Christchurch, Christchurch, New Zealand.
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