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Barrera-López J, González-Barrios AF, Vélez LF, Tarquino LF, López H, Hernandez-Carrión M. Evaluation of roasting and storage conditions as a strategy to improve the sensory characteristics and shelf life of coffee. FOOD SCI TECHNOL INT 2024; 30:207-217. [PMID: 36474437 DOI: 10.1177/10820132221139890] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2023]
Abstract
Coffee is one of the most consumed products worldwide. Among the varieties of this product, specialty coffee is a type of coffee that has been growing in the world market. This paper aims to assess the effects that the conditions derived from coffee roasting at different altitude levels have on the quality of the product. It was discovered that processing coffee at a higher altitude level yielded a smaller increase in bitterness. This led to a better Specialty Coffee Association (SCA) score in cupping and, consequently, to better preservation of the coffee quality. The storage time affected the aroma by associating roaster aromas with older coffees. Although the assessed origins had the same NIR spectra, differences in peak intensity lead to variations in the flavor and aroma of the coffee. Furthermore, although green beans prolong quality allowing a SCA score of 84.73 ± 2.81 after 4 months of storage, roasted coffee at higher altitudes could also maintain the quality between production and consumption (SCA score of 80.22 ± 0.91 after 2 months). Finally, this research found that the instrumental equipment helped to find minor changes in the sensorial profile, and with these changes correlated with the sensorial panel, the best conditions to preserve coffee quality were found.
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Affiliation(s)
- Jenny Barrera-López
- Chemical and Food Engineering Department, Grupo de Diseño de Productos y Procesos (GDPP), Universidad de Los Andes Bogotá, Colombia
| | - Andrés Fernando González-Barrios
- Chemical and Food Engineering Department, Grupo de Diseño de Productos y Procesos (GDPP), Universidad de Los Andes Bogotá, Colombia
| | | | | | - Hugo López
- Vive Café S.A and Innovakit S.A.S, Bogotá, Colombia
| | - María Hernandez-Carrión
- Chemical and Food Engineering Department, Grupo de Diseño de Productos y Procesos (GDPP), Universidad de Los Andes Bogotá, Colombia
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2
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Fang X, Chen Y, Gao J, Run Z, Chen H, Shi R, Li Y, Zhang H, Liu Y. Application of GC-TOF/MS and GC×GC-TOF/MS to Discriminate Coffee Products in Three States (Bean, Powder, and Brew). Foods 2023; 12:3123. [PMID: 37628122 PMCID: PMC10453331 DOI: 10.3390/foods12163123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 08/17/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
The volatiles in coffee play an important part in the overall flavor profile. In this study, GC-TOF/MS and GC×GC-TOF/MS were used to detect the volatile organic compounds (VOCs) in coffee samples of three different brands at three states (bean, powder, and brew). The differences between the two methods in characterizing VOCs were analyzed using the Venn diagram and PCA (principal component analysis). The important aroma-contributing compounds were further compared and analyzed. The results of the venn diagrams of different coffee samples showed that most VOCs existed in 2-3 kinds of coffee. The PCA of VOCs in different coffee samples showed that the VOCs detected by GC-TOF/MS could distinguish the coffee samples in the different states. GC×GC-TOF/MS was suitable for the further identification and differentiation of the different brands of coffee samples. In addition, pyridine, pyrrole, alcohols, and phenols greatly contributed to distinguishing coffee in three states, and alcohols greatly contributed to distinguishing the three brands of coffee.
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Affiliation(s)
- Xiaolei Fang
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China;
| | - Yanping Chen
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.C.); (J.G.); (Z.R.); (H.C.); (R.S.); (Y.L.)
| | - Jie Gao
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.C.); (J.G.); (Z.R.); (H.C.); (R.S.); (Y.L.)
| | - Zimu Run
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.C.); (J.G.); (Z.R.); (H.C.); (R.S.); (Y.L.)
| | - He Chen
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.C.); (J.G.); (Z.R.); (H.C.); (R.S.); (Y.L.)
| | - Ruoqi Shi
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.C.); (J.G.); (Z.R.); (H.C.); (R.S.); (Y.L.)
| | - Yingqiu Li
- Secondary College of Cereals and Tourism, Guangxi Vocational College of Technology and Business, Nanning 530005, China;
| | - Haihua Zhang
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China;
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.C.); (J.G.); (Z.R.); (H.C.); (R.S.); (Y.L.)
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3
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Zhang G, Xiao P, Yuan M, Li Y, Xu Y, Li H, Sun J, Sun B. Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example. Front Nutr 2023; 10:1196816. [PMID: 37457986 PMCID: PMC10348841 DOI: 10.3389/fnut.2023.1196816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Accepted: 05/25/2023] [Indexed: 07/18/2023] Open
Abstract
Aroma is a critical component of the flavor and quality of beverages. Among the volatile chemicals responsible for fragrance perception, sulfur compounds are unique odorants due to their extremely low odor threshold. Although trace amounts of sulfur compounds can enhance the flavor profile of beverages, they can lead to off-odors. Sulfur compounds can be formed via Maillard reaction and microbial metabolism, imparting coffee aroma and altering the flavor of beverages. In order to increase the understanding of sulfur compounds in the field of food flavor, 2-furfurylthiol (FFT) was chosen as a representative to discuss the current status of their generation, sensory impact, enrichment, analytical methods, formation mechanisms, aroma deterioration, and aroma regulation. FFT is comprehensively reviewed, and the main beverages of interest are typically baijiu, beer, wine, and coffee. Challenges and recommendations for FFT are also discussed, including analytical methods and mechanisms of formation, interactions between FFT and other compounds, and the development of specific materials to extend the duration of aroma after release.
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Affiliation(s)
- Guihu Zhang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Peng Xiao
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Mengmeng Yuan
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Youming Li
- Inner Mongolia Taibus Banner Grassland Brewing Co., Ltd., Xilin Gol League, China
| | - Youqiang Xu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Hehe Li
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Jinyuan Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Baoguo Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing, China
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Li R, Cheng J, Liu X, Wang Z, Li H, Guo J, Wang H, Cui N, Zhao L. Optimizing drip fertigation at different periods to improve yield, volatile compounds and cup quality of Arabica coffee. FRONTIERS IN PLANT SCIENCE 2023; 14:1148616. [PMID: 37332688 PMCID: PMC10272449 DOI: 10.3389/fpls.2023.1148616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Accepted: 03/31/2023] [Indexed: 06/20/2023]
Abstract
How to improve and regulate coffee bean yield and quality through split fertilization in the whole life cycle of coffee is still unclear and deserves further study. A field experiment of 5-year-old Arabica coffee trees was conducted for 2 consecutive years from 2020 to 2022. The fertilizer (750 kg ha-1 year-1, N-P2O5-K2O:20%-20%-20%) was split in three times at early flowering (FL), the berry expansion (BE), and the berry ripening (BR). Taking equal fertilization throughout the growth cycle (FL250BE250BR250) as the control check, variable fertilizations including FL150BE250BR350, FL150BE350BR250, FL250BE150BR350, FL250BE350BR150, FL350BE150BR250, and FL350BE250BR150. Leaf net photosynthetic rate (A net), stomatal conductance (g s), transpiration rate (T r), leaf water use efficiency (LWUE), carboxylation efficiency (CE), partial factor productivity of fertilizer (PFP), bean yield, crop water use efficiency (WUE), bean nutrients, volatile compounds and cup quality, and the correlation of nutrients with volatile compounds and cup quality was evaluated. FL350BE250BR150 had the maximum A net and g s, followed by FL250BE350BR150. The highest dry bean yield and WUE were obtained from FL250BE350BR150, which increased by 8.86% and 8.47% compared with FL250BE250BR250 in two-year average. The ash, total sugar, fat, protein, caffeine and chlorogenic acid in FL250BE350BR150 were 6.47%, 9.48%, 3.60%, 14.02%, 4.85% and 15.42% higher than FL250BE250BR250. Cluster analysis indicated FL150BE350BR250, FL250BE350BR150, FL350BE150BR250 and FL350BE250BR150 under medium roasted degree increased pyrazines, esters, ketones and furans, FL150BE350BR250 and FL250BE350BR150 under dark roasted degree increased ketones and furans. The aroma, flavor, acidity and overall score of medium roasted coffee were higher than dark roasted coffee, while the body score of dark roasted coffee was higher than medium roasted coffee. The nutrient contents were correlated with the volatile compounds and cup quality. TOPSIS indicated that FL250BE350BR150 was the optimal fertilization mode in the xerothermic regions. The obtained optimum fertilization mode can provide a scientific basis for coffee fertilization optimization and management.
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Affiliation(s)
- Rongmei Li
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, China
| | - Jinhuan Cheng
- Tropical and Subtropical Economic Crops Institute, Yunnan Academy of Agricultural Sciences, Baoshan, China
| | - Xiaogang Liu
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, China
| | - Zhihui Wang
- State Key Laboratory of Hydraulics and Mountain River Engineering and College of Water Resource and Hydropower, Sichuan University, Chengdu, Sichuan, China
| | - Huiyong Li
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, China
| | - Jinjin Guo
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, China
| | - Haidong Wang
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, China
| | - Ningbo Cui
- State Key Laboratory of Hydraulics and Mountain River Engineering and College of Water Resource and Hydropower, Sichuan University, Chengdu, Sichuan, China
| | - Lu Zhao
- State Key Laboratory of Hydraulics and Mountain River Engineering and College of Water Resource and Hydropower, Sichuan University, Chengdu, Sichuan, China
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Pua A, Huang Y, Vivian Goh RM, Ee KH, Li L, Cornuz M, Lassabliere B, Jublot L, Liu SQ, Yu B. Multidimensional Gas Chromatography of Organosulfur Compounds in Coffee and Structure-Odor Analysis of 2-Methyltetrahydrothiophen-3-one. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:4337-4345. [PMID: 36861492 DOI: 10.1021/acs.jafc.2c08842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Organosulfur compounds (OSCs) in coffee remain challenging to analyze by conventional gas chromatography (GC) due to their low concentrations amid coffee's complex matrix and susceptibility to chiral-odor influences. In this study, multidimensional GC (MDGC) methods were developed to profile OSCs in coffee. Conventional GC was compared to comprehensive GC (GC×GC) for untargeted OSC analysis in eight specialty coffees, and GC×GC was found to improve the fingerprinting of OSCs in coffee (50 vs 16 OSCs identified). Of the 50 OSCs, 2-methyltetrahydrothiophen-3-one (2-MTHT) was of high interest due to its chirality and known aroma contribution. Following that, a heart-cutting method for chiral GC (GC-GC) was developed, validated, and applied to the coffees. The mean enantiomer ratio of 2-MTHT was observed to be 1.56 (R/S) in brewed coffees. Overall, MDGC techniques allowed for more comprehensive analyses of coffee OSCs, from which (R)-2-MTHT was found to be the predominant enantiomer with the lower odor threshold.
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Affiliation(s)
- Aileen Pua
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
- Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Yunle Huang
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
- Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Rui Min Vivian Goh
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Kim-Huey Ee
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Lingyi Li
- Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Maurin Cornuz
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Benjamin Lassabliere
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Lionel Jublot
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Shao Quan Liu
- Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Bin Yu
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
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6
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Lu T, Sun Y, Huang Y, Chen X. Effects of roasting on the chemical compositions, color, aroma, microstructure, and the kinetics of changes in coffee pulp. J Food Sci 2023; 88:1430-1444. [PMID: 36924029 DOI: 10.1111/1750-3841.16516] [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: 08/05/2022] [Revised: 02/07/2023] [Accepted: 02/14/2023] [Indexed: 03/18/2023]
Abstract
Roasting is a critical process that affects the quality attributes of coffee beans; however, how roasting conditions affect the physical, chemical, biological, and organoleptic changes of coffee pulp needs more research. In the present study, we investigated the effects of roasting temperatures and times on chemical compositions and quality attributes of coffee pulp. The results showed that the contents of total soluble sugar (TSS) and free amino acid (FAA) followed a temporal pattern of first increasing and then decreasing under the roasting temperatures between 100 and 160°C. Total phenolic content (TPC) and antioxidant activity of coffee pulp significantly (p < 0.05) increased after roasting, reaching the maximum values of 83.09 mg gallic acid equivalent (GAE) /g and 360.45 µM 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) /g, respectively, when coffee pulp was roasted at 160°C for 18 min. Drying rates of coffee pulp fitted the Logarithmic kinetic model, while color (L*, a*, and b*) changes and 5-caffeoylquinic acid degradation followed the first-order kinetic model. Electronic nose analysis showed that the main aroma compounds of the coffee pulp are sulfur-containing organics that were reduced with the extended roasting time. Scanning electronic microscopy analysis presented the loosened, shrunk, and cracked microstructure on the surface of the roasted coffee pulp, which might contribute to the increased TSS, FAA, TPC, and antioxidant activity of coffee pulp roasted under specific conditions. In conclusion, our research provides valuable information for preparing high-quality coffee pulp tea. PRACTICAL APPLICATION: This article investigates the effects of roasting on the chemical composition, color, flavor, microstructure, and the kinetics of changes in the moisture, color, and 5-caffeoylquinic acid (5-CQA) of the coffee pulp. We have found that high-temperature and short-time roasting helps retain the total phenolic contents, antioxidant activity, and aroma. The drying kinetic fits the Logarithmic model, and the changes in color and 5-CQA fit the first-order kinetic model. This study provides meaningful information for preparing coffee pulp tea with high-quality attributes and antioxidant activity.
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Affiliation(s)
- Tingting Lu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yu Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuanyuan Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiumin Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.,International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, China
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7
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Berthou M, Clarot I, Gouyon J, Steyer D, Monat MA, Boudier A, Pallotta A. Thiol sensing: From current methods to nanoscale contribution. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Understanding the promotion of heat treatment on the flavor of Lentinula edodes using metabolomics integrated with transcriptomics. Food Res Int 2022; 162:112051. [DOI: 10.1016/j.foodres.2022.112051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 10/10/2022] [Accepted: 10/12/2022] [Indexed: 11/18/2022]
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Pua A, Goh RMV, Huang Y, Tang VCY, Ee KH, Cornuz M, Liu SQ, Lassabliere B, Yu B. Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges. Food Chem 2022; 388:132971. [PMID: 35462220 DOI: 10.1016/j.foodchem.2022.132971] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 04/08/2022] [Accepted: 04/10/2022] [Indexed: 11/29/2022]
Abstract
Coffee has attracted significant research interest owing to its complex volatile composition and aroma, which imparts a pleasant sensorial experience that remains challenging to analyse and interpret. This review summarises analytical challenges associated with coffee's volatile and matrix complexity, and recent developments in instrumental techniques to resolve them. The benefits of state-of-the-art analytical techniques applied to coffee volatile analysis from experimental design to sample preparation, separation, detection, and data analysis are evaluated. Complementary method selection coupled with progressive experimental design and data analysis are vital to unravel the increasing comprehensiveness of coffee volatile datasets. Considering this, analytical workflows for conventional, targeted, and untargeted coffee volatile analyses are thus proposed considering the trends towards sorptive extraction, multidimensional gas chromatography, and high-resolution mass spectrometry. In conclusion, no single analytical method addresses coffee's complexity in its entirely, and volatile analysis must be tailored to the key objectives and concerns of the analyst.
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Affiliation(s)
- Aileen Pua
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Sigapore; Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Sigapore
| | - Rui Min Vivian Goh
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Sigapore
| | - Yunle Huang
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Sigapore; Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Sigapore
| | - Vivien Chia Yen Tang
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Sigapore
| | - Kim-Huey Ee
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Sigapore
| | - Maurin Cornuz
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Sigapore
| | - Shao Quan Liu
- Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Sigapore.
| | - Benjamin Lassabliere
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Sigapore
| | - Bin Yu
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Sigapore.
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Zhang Z, Meng F, Wang B, Cao Y. Effects of antioxidants on physicochemical properties and odorants in heat processed beef flavor and their antioxidant activity under different storage conditions. Front Nutr 2022; 9:966697. [PMID: 36110401 PMCID: PMC9468785 DOI: 10.3389/fnut.2022.966697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Accepted: 08/11/2022] [Indexed: 11/20/2022] Open
Abstract
Heat processed beef flavor (HPBF) is a common thermal process flavoring, whose flavor properties can be affected by lipid oxidation during storage. Addition of antioxidants is an option to avoid the changes of HPBF induced by lipid oxidation. In this study, the effects of three antioxidants, tert-butylhydroquinone (TBHQ), tea polyphenol (TP), and L-ascorbyl palmitate (L-AP), on volatile components, physicochemical properties, and antioxidant activities of HPBF were studied over 168 days at different temperatures (4, 20, and 50°C). Although all three antioxidants had little effect on browning, acidity, water activity, and secondary lipid oxidation products, L-AP and TBHQ showed greater capabilities to prevent the formation of primary lipid oxidation products than TP. According to the results of oxidation reduction potential and DPPH radical scavenging experiments, TBHQ had better antioxidant ability compared to L-AP and TP during the storage. Of note, TBHQ affected the flavor profiles of HPBF, mainly on volatile odorants produced by lipid degradation. TBHQ could mitigate the development of unfavorable odorants. This study indicated TBHQ would enhance lipid oxidation stability and maintain physicochemical properties and flavor profiles of HPBF during storage. It suggested that TBHQ could be applied as an alternative additive to improve the quality of HPBF related thermal process flavorings.
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Gigl M, Frank O, Irmer L, Hofmann T. Identification and Quantitation of Reaction Products from Chlorogenic Acid, Caffeic Acid, and Their Thermal Degradation Products with Odor-Active Thiols in Coffee Beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5427-5437. [PMID: 35467336 DOI: 10.1021/acs.jafc.2c01378] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
A holistic ultraperformance liquid chromatography (UPLC)-time of flight (TOF)-mass spectrometry-based approach was used to screen for storage-induced reaction products consisting of the volatile key coffee thiols methanethiol, 2-furfurylthiol, 2-methyl-3-furanthiol, 3-mercapto-3-methylbutanol, and 3-mercapto-2-butanone and low-molecular weight phenolic constituents of coffee beverages including chlorogenic acid, caffeic acid, and their thermal degradation products hydroxyhydroquinone, catechol, and 4-ethylcatechol. Multiple marker compounds could be detected in thiol-enriched coffee brews after UPLC-TOF-MS profiling and statistical data analysis. Subsequently, marker compounds were synthesized and structurally characterized via high-resolution mass spectrometry and 1D- and 2D-NMR experiments. Quantification of these reaction products in fresh and stored coffee beverages was realized in native coffee and after stir bar sorptive extraction with liquid desorption by means of UHPLC-MS/MS. The quantitative data revealed the biggest influence of storage time on the formation of reaction products between hydroxyhydroquinone and methanethiol and 2-furfurylthiol, while other reaction products were only slightly affected by storage and thus most likely formed during the roasting process.
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Affiliation(s)
- Michael Gigl
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Oliver Frank
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Luisa Irmer
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, D-85354 Freising, Germany
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12
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Pazmiño-Arteaga J, Gallardo C, González-Rodríguez T, Winkler R. Loss of Sensory Cup Quality: Physiological and Chemical Changes during Green Coffee Storage. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:1-11. [PMID: 35233705 DOI: 10.1007/s11130-022-00953-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 01/28/2022] [Indexed: 06/14/2023]
Abstract
Coffee is one of the most valued consumer products. Surprisingly, there is limited scientific knowledge about the biochemical processes during the storage of green coffee that affects its sensory quality. This review analyzes the impact of the different variables involved in the green coffee storage on quality from a chemical point of view. Further, it highlights the relationship between the physiological processes of the grain, its viability, and shelf-life. Notably, the storage conditions and postharvest treatment affect both the longevity and the sensory quality of the coffee, probably due to the biological behavior of green coffee. Various studies found modifications in their chemical profiles involving carbohydrates, lipids, proteins/amino acids, and phenolic compounds. To make future studies more comparable, we recommend standardized protocols for evaluating and linking the sensory coffee quality with instrumental analysis methods and pre-defined settings for experimental storage conditions.
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Affiliation(s)
- Jhonathan Pazmiño-Arteaga
- Grupo de investigación La Salada, Servicio Nacional de Aprendizaje SENA, Km. 6 Vía Caldas La Pintada, Caldas, Antioquia, Colombia
- Grupo de Estabilidad de Medicamentos, Cosméticos y Alimentos GEMCA, Universidad de Antioquia, Cl. 67 #53-108, Medellín, Antioquia, Colombia
| | - Cecilia Gallardo
- Grupo de Estabilidad de Medicamentos, Cosméticos y Alimentos GEMCA, Universidad de Antioquia, Cl. 67 #53-108, Medellín, Antioquia, Colombia
| | - Tzitziki González-Rodríguez
- Department of Biotechnology and Biochemistry, Center for Research and Advanced Studies (CINVESTAV) Irapuato, Km. 9.6 Libramiento Norte Carr. Irapuato-León, 36824, Irapuato, Gto, Mexico
| | - Robert Winkler
- Department of Biotechnology and Biochemistry, Center for Research and Advanced Studies (CINVESTAV) Irapuato, Km. 9.6 Libramiento Norte Carr. Irapuato-León, 36824, Irapuato, Gto, Mexico.
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13
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Borém FM, Abreu GFD, Alves APDC, Santos CMD, Teixeira DE. Volatile compounds indicating latent damage to sensory attributes in coffee stored in permeable and hermetic packaging. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Kawano Y, Suzuki K, Ohtsu I. Development of quantitative analytical method for volatile thiol compound with LC-ESI-MS as nonvolatile derivative by integrating a thiol-specific derivatization. Biosci Biotechnol Biochem 2021; 85:1932-1936. [PMID: 34279569 DOI: 10.1093/bbb/zbab129] [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: 05/21/2021] [Accepted: 07/06/2021] [Indexed: 11/13/2022]
Abstract
Generally, volatile thiols are hard to be measured with ESI (electrospray ionization)-type LC-MS due to the volatility. Therefore, we here evaluated the pretreatment of their S-bimanyl derivatization by monobromobimane to enable the detection as nonvolatile derivative. Consequently, we successfully developed the convenient and efficient method through the quantitative analysis of 2-furanmethanethiol (volatile thiol odorant of coffee aroma) in coffee bean.
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Affiliation(s)
- Yusuke Kawano
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan.,Microbiology Research Center for Sustainability, University of Tsukuba, Tsukuba, Japan.,euglena Co., Ltd., Tokyo, Japan
| | | | - Iwao Ohtsu
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan.,Microbiology Research Center for Sustainability, University of Tsukuba, Tsukuba, Japan.,euglena Co., Ltd., Tokyo, Japan
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15
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Chenot C, Thibault de Chanvalon E, Janssens P, Collin S. Modulation of the Sulfanylalkyl Acetate/Alcohol Ratio and Free Thiol Release from Cysteinylated and/or Glutathionylated Sulfanylalkyl Alcohols in Beer under Different Fermentation Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6005-6012. [PMID: 34018730 DOI: 10.1021/acs.jafc.1c01610] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The occurrence of a substantial pool of cysteinylated and glutathionylated forms of polyfunctional thiols has been evidenced for several dual-purpose hop varieties, and so is the ability of Saccharomyces cerevisiae yeast to release free thiols from these forms through fermentation. The present work aimed to investigate the effect of temperature, wort density, maturation time, and strain on the efficiency of free thiol release by S. cerevisiae yeasts. Model media at 12, 15, or 17°P were spiked with three cysteinylated (Cys-) or three glutathionylated (G-) sulfanylalkyl alcohols (Cys- or G-3-sulfanylpentan-1-ol, 3-sulfanyl-4-methylpentan-1-ol, and 3-sulfanylhexan-1-ol), fermented for 7 days at 18, 24, and 28 °C, and kept at 4 °C for varying number of days. The released sulfanylalkyl alcohols and their corresponding acetates were extracted with a Ag-ion SPE cartridge and analyzed by gas chromatography-pulsed-flame photometric detection. The wort density and yeast strain greatly affected the acetate/alcohol ratio. This ratio varied from 1 to 80% according to the yeast strain and was at its highest at 17°P and 24 °C. Maturation appeared as the crucial step for free thiol excretion from yeast cells (no thiol was recovered in the fermented worts without maturation). Among the five yeasts tested, the yeast strain SafAle K-97 released the highest level of sulfanylalkyl alcohols into the medium (up to 0.45% of the added cysteinylated adducts and 0.08% of the glutathionylated adducts), whereas S-33 or S-04 should be preferred when release of esters is sought out (release efficiencies up to 0.35% from cysteinylated adducts and 0.02% from glutathionylated adducts are observed if both the alcohol and its acetate are considered).
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Affiliation(s)
- Cécile Chenot
- Unité de Brasserie et des Industries Alimentaires, LIBST Institute, Faculté des Bioingénieurs, Université catholique de Louvain. Croix du Sud, 2 box L7.05.07, 1348 Louvain-la-Neuve, Belgium
| | - Eloi Thibault de Chanvalon
- Unité de Brasserie et des Industries Alimentaires, LIBST Institute, Faculté des Bioingénieurs, Université catholique de Louvain. Croix du Sud, 2 box L7.05.07, 1348 Louvain-la-Neuve, Belgium
| | - Philippe Janssens
- Fermentis by Lesaffre, 137 Rue Gabriel Péri, 59170 Marcq-en-Barœul. France
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, LIBST Institute, Faculté des Bioingénieurs, Université catholique de Louvain. Croix du Sud, 2 box L7.05.07, 1348 Louvain-la-Neuve, Belgium
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16
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Beekman TL, Huck L, Claure B, Seo HS. Consumer acceptability and monetary value perception of iced coffee beverages vary with drinking conditions using different types of straws or lids. Food Res Int 2021; 140:109849. [PMID: 33648167 DOI: 10.1016/j.foodres.2020.109849] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 08/18/2020] [Accepted: 10/25/2020] [Indexed: 10/23/2022]
Abstract
A recent trend of environmental sustainability has induced many coffee providers to offer alternatives to plastic straws. There has been little research regarding consumer perception of these alternative drinking conditions. This study aimed to determine differences in consumer perception of iced coffee beverages (without ice cubes) between plastic straw and alternative drinking conditions. Brewed samples of medium roast ground coffee beans blend were cooled down and served at 5 °C in the five drinking conditions using different straw materials (plastic, paper, or stainless steel), sippy cup lid, or no lid. Seventy-five consumers rated attribute intensities and acceptances of iced coffee beverages in all five drinking conditions. The results showed that both the mean hedonic ratings of flavor, mouthfeel, or overall impression and the mean amount consumers were willing to pay (US$) for iced coffee beverages were greater in the sippy-cup lid condition than in the paper straw condition. After analyzing consumer comments of the drinking conditions, it was also found that the sippy-cup lid condition induced a more pleasant drinking experience than the paper straw condition. Notably, no significant differences between the plastic and alternative drinking conditions were observed in attribute intensity, acceptance, and monetary value perception of iced coffee beverages. In conclusion, this study shows that consumer experience and acceptability of iced coffee beverages can vary with drinking conditions. Therefore, the coffee industry and sensory professionals should consider not only sensory aspects of coffee, but also drinking conditions to improve consumer experience with coffee beverages.
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Affiliation(s)
- Thadeus L Beekman
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Lydia Huck
- Department of Biological and Agricultural Engineering, University of Arkansas, 4183 Bell Engineering Center, Fayetteville, AR 72701, USA
| | - Benjamin Claure
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Han-Seok Seo
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA.
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17
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Böger B, Mori A, Viegas M, Benassi M. Quality attributes of roasted Arabica coffee oil extracted by pressing: composition, antioxidant activity, sun protection factor and other physical and chemical parameters. GRASAS Y ACEITES 2021. [DOI: 10.3989/gya.1144192] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
This research reports a comprehensive characterization of the composition profile and physical and chemical characteristics of roasted Arabica coffee oil obtained by mechanical pressing. The oil presented a peroxide value of 3.21 meq·kg-1 and an acid value of 7.3 mg KOH·g-1. A higher proportion of unsaturated fatty acids (58%), predominantly linoleic (L) and palmitic (P) acids, was observed; PLL and PLP were estimated as the main triacylglycerols. The oil was characterized by high contents in diterpenes and tocopherols (3720 and 913 mg·100g-1, respectively), the presence of caffeine and chlorogenic acids, as well as a high sun protection factor (9.7) and ABTS free radical-scavenging capacity (12.5 mg Trolox·mL-1). Among the 35 volatile compounds studied, furfurythiol and pyrazines were the main components of the oil. These properties showed that roasted coffee oil has good potential for use in food and cosmetics.
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18
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19
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Luo J, Rauch M, Avram L, Ben-David Y, Milstein D. Catalytic Hydrogenation of Thioesters, Thiocarbamates, and Thioamides. J Am Chem Soc 2020; 142:21628-21633. [PMID: 33332968 PMCID: PMC7775745 DOI: 10.1021/jacs.0c10884] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Direct hydrogenation of thioesters with H2 provides a facile and waste-free method to access alcohols and thiols. However, no report of this reaction is documented, possibly because of the incompatibility of the generated thiol with typical hydrogenation catalysts. Here, we report an efficient and selective hydrogenation of thioesters. The reaction is catalyzed by an acridine-based ruthenium complex without additives. Various thioesters were fully hydrogenated to the corresponding alcohols and thiols with excellent tolerance for amide, ester, and carboxylic acid groups. Thiocarbamates and thioamides also undergo hydrogenation under similar conditions, substantially extending the application of hydrogenation of organosulfur compounds.
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20
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Rocchetti G, Braceschi GP, Odello L, Bertuzzi T, Trevisan M, Lucini L. Identification of markers of sensory quality in ground coffee: an untargeted metabolomics approach. Metabolomics 2020; 16:127. [PMID: 33315148 PMCID: PMC7736008 DOI: 10.1007/s11306-020-01751-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Accepted: 11/24/2020] [Indexed: 01/15/2023]
Abstract
INTRODUCTION In the last years, consumers increased the demand for high-quality and healthy beverages, including coffee. To date, among the techniques potentially available to determine the overall quality of coffee beverages, metabolomics is emerging as a valuable tool. OBJECTIVE In this study, 47 ground coffee samples were selected during the 2018 Edition of the "International coffee tasting" (ICT) in order to provide discrimination based on both chemical and sensory profiles. In particular, 20 samples received a gold medal ("high quality" group), while lower sensory scores characterized 27 samples (without medal). METHODS Untargeted metabolomics based on ultra-high pressure liquid chromatography coupled with quadrupole-time-of-flight (UHPLC-QTOF) and head space-gas chromatography coupled with mass spectrometry platforms followed by multivariate statistical approaches (i.e., both supervised and unsupervised) were used to provide new insight into the searching of potential markers of sensory quality. RESULTS Several compounds were identified, including polyphenols, alkaloids, diazines, and Maillard reaction products. Also, the headspace/GC-MS highlighted the most important volatile compounds. Polyphenols were scarcely correlated to the sensory parameters, whilst the OPLS-DA models built using typical coffee metabolites and volatile/Maillard compounds possessed prediction values > 0.7. The "high quality" group showed specific metabolomic signatures, thus corroborating the results from the sensory analysis. Overall, methyl pentanoate (ROC value = 0.78), 2-furfurylthiol (ROC value = 0.75), and L-Homoserine (ROC value = 0.74) established the higher number of significant (p < 0.05) correlations with the sensory parameters. CONCLUSION Although ad-hoc studies are advisable to further confirm the proposed markers, this study demonstrates the suitability of untargeted metabolomics for evaluating coffee quality and the potential correlations with the sensory attributes.
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Affiliation(s)
- Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Gian Paolo Braceschi
- Centro Studi Assaggiatori Società Cooperativa, Galleria V. Veneto, 9, Brescia, Italy
| | - Luigi Odello
- Centro Studi Assaggiatori Società Cooperativa, Galleria V. Veneto, 9, Brescia, Italy
| | - Terenzio Bertuzzi
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Marco Trevisan
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy.
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21
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Heo J, Adhikari K, Choi KS, Lee J. Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry. Foods 2020; 9:E1746. [PMID: 33256030 PMCID: PMC7760992 DOI: 10.3390/foods9121746] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 11/16/2020] [Accepted: 11/24/2020] [Indexed: 11/16/2022] Open
Abstract
This study investigated the non-volatile and volatile compounds in samples of cold brew (CB) coffee, coffee from a coffee shop (CS), ready-to-drink (RTD) coffee, and brewed coffee from a coffee maker (CM). The volatile compounds were identified using headspace solid-phase microextraction with gas chromatography-mass spectrometry, and the samples were treated with high-performance liquid chromatography for the quantification of caffeine, chlorogenic acid, and trigonelline. The results indicate that RTD coffee had the lowest amounts of non-volatile compounds. A total of 36 volatile compounds were semi-quantified; the contents of most volatile compounds in CS and Folgers samples were higher than those in CB and CM samples. The contents of 25 volatile compounds in the CM sample were higher than those in the CB sample. The consumer and instrumental data show that the bitterness intensity was correlated with pyrazines, pyrroles, and guaiacols, whereas the coffeeID intensity was correlated with phenols. Semi-quantification and principal component analysis results show that the extraction method and temperature could influence the volatile compound profiles.
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Affiliation(s)
- JeongAe Heo
- Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan 46241, Korea;
| | - Koushik Adhikari
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA;
| | - Kap Seong Choi
- School of Food Science, Sunchon National University, Suncheon 57922, Korea;
| | - Jeehyun Lee
- Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan 46241, Korea;
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22
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Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee. Food Res Int 2020; 137:109667. [DOI: 10.1016/j.foodres.2020.109667] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 08/30/2020] [Accepted: 09/06/2020] [Indexed: 11/18/2022]
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23
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Procida G, Lagazio C, Cateni F, Zacchigna M, Cichelli A. Characterization of Arabica and Robusta volatile coffees composition by reverse carrier gas headspace gas chromatography-mass spectrometry based on a statistical approach. Food Sci Biotechnol 2020; 29:1319-1330. [PMID: 32999739 PMCID: PMC7492344 DOI: 10.1007/s10068-020-00779-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 04/29/2020] [Accepted: 05/19/2020] [Indexed: 10/24/2022] Open
Abstract
Nineteen samples of Arabica and 14 of Robusta coming from various plantation were analysed by dynamic headspace capillary gas chromatography-mass spectrometry to characterize the volatile fraction of green and roasted samples and the relationships of the same species with geographical origin. As concerns green beans, Arabica species appear characterized by high content of n-hexanol, furfural and amylformate, while Robusta species by greater content of ethylpyrazine, dimethylsulfone and 2-heptanone. Four variables, 4-methyl-2,3-dihydrofuran, n-hexanol, limonene and nonanal, appear involved in the characterization of the geographical origin of the analysed samples. The volatile fraction of the roasted Arabica samples, appear characterized by high content of pyridine, diacetyl, propylformate, acetone and 2,3-pentanedione, while Robusta samples by high content of methylbutyrate, 2,3-dimethylpyrazine and 3-hexanone. Considering geographical origin of the analysed samples, four compounds appear involved, in particular 2-butanone, methylbutyrate, methanol and ethylformate. Very accurate (error rate lower than 5%) rules to classify samples as Arabica or Robusta according to their compounds profile were developed.
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Affiliation(s)
- Giuseppe Procida
- Department of Chemical and Pharmaceutical Sciences, University of Trieste, Via A. Valerio 6, 34127 Trieste, Italy
| | - Corrado Lagazio
- Department of Economics, University of Genoa, Via Vivaldi 5, 16126 Genoa, Italy
| | - Francesca Cateni
- Department of Chemical and Pharmaceutical Sciences, University of Trieste, Via A. Valerio 6, 34127 Trieste, Italy
| | - Marina Zacchigna
- Department of Chemical and Pharmaceutical Sciences, University of Trieste, Via A. Valerio 6, 34127 Trieste, Italy
| | - Angelo Cichelli
- Department of Economics, University of Chieti-Pescara, V.le Pindaro 42, 65127 Pescara, Italy
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24
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Spotlight on release mechanisms of volatile thiols in beverages. Food Chem 2020; 339:127628. [PMID: 32866707 DOI: 10.1016/j.foodchem.2020.127628] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 03/24/2020] [Accepted: 07/18/2020] [Indexed: 12/11/2022]
Abstract
Volatile thiols are very strong-smelling molecules that can impact the aroma of numerous beverages. Several thiols and thiol precursors have been reported previously in different plants used as raw material for beverages, some of which are fermented. We focused on thiols in beverages and their release mechanisms from precursors during processing. Volatile thiols in beverages can be classified aslow molecular weight volatile thiols (e.g. H2S, methanethiol) which impact the smell negatively, and volatile thiols with higher boiling points that contribute positively to the aroma profile. The first part of this review is devoted to volatile thiols, without considering small malodorous molecules. The second part deals with thiol precursors and the different release mechanisms induced by processing (e.g. extraction, roasting or fermentation) and by the growing methods (e.g. viticulture), which can impact on amounts of thiols and their precursors.
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Abstract
Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This review discusses aspects that influence coffee drinking and aspects such as environment, processing, and preparation that influence flavor. This summary of research studies employed sensory analysis (either descriptive and discrimination testing and or consumer testing) and chemical analysis to determine the impact aspects on coffee flavor.
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26
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Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value. Food Res Int 2020; 131:109001. [DOI: 10.1016/j.foodres.2020.109001] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 01/09/2020] [Accepted: 01/11/2020] [Indexed: 11/21/2022]
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27
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Poisson L, Pittet J, Schaerer A, Mestdagh F, Davidek T. Quantitative Validation of the In-Bean Approach in Coffee Roasting. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4732-4742. [PMID: 31692347 DOI: 10.1021/acs.jafc.9b05436] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The representativeness of the so-called biomimetic "in-bean" technique was studied by following the formation of target aroma compounds during the roasting course (10 points from 0 to 400 s) in recombined coffee beans and non-treated green coffee reference beans. For this purpose, the water-soluble fraction was replaced by a biomimetic recombinate in reconstituted beans prior to roasting. The targeted analysis of key aroma compounds was performed by means of the stable isotope dilution assay and solid-phase microextraction-gas chromatography-mass spectrometry of roasted and ground coffee samples. The results were compared to the quantitative data on a green coffee reference roasted under the same conditions. The results showed similar formation kinetics for most of the evaluated volatiles, such as Strecker aldehydes, alkylpyrazines, or α-diketones. In addition, the final quantities of key odorants in both types of samples were quite comparable. Hence, the refined biomimetic approach was validated as a valuable tool in studying different aspects of flavor formation upon coffee roasting.
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Affiliation(s)
- Luigi Poisson
- Nestlé Product Technology Centre Beverage Orbe, Société des Produits Nestlé S.A., CH-1350 Orbe, Switzerland
| | - Jonathan Pittet
- Nestlé Product Technology Centre Beverage Orbe, Société des Produits Nestlé S.A., CH-1350 Orbe, Switzerland
| | - Anja Schaerer
- Nestlé Product Technology Centre Beverage Orbe, Société des Produits Nestlé S.A., CH-1350 Orbe, Switzerland
| | | | - Tomas Davidek
- Nestlé Product Technology Centre Beverage Orbe, Société des Produits Nestlé S.A., CH-1350 Orbe, Switzerland
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28
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Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol. Food Chem 2019; 295:449-455. [PMID: 31174781 DOI: 10.1016/j.foodchem.2019.05.175] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 04/26/2019] [Accepted: 05/24/2019] [Indexed: 11/20/2022]
Abstract
The aroma stability of fresh coffee brew was investigated during storage over 60 min, there was a substantial reduction in available 2-furfurylthiol (2-FFT) (84%), methanethiol (72%), 3-methyl-1H-pyrole (68%) and an increase of 2-pentylfuran (65%). It is proposed that 2-FFT was reduced through reversible chemical binding and irreversible losses. Bound 2-FFT was released after cysteine addition, thereby demonstrating that a reversible binding reaction was the dominant mechanism of 2-FFT loss in natural coffee brew. The reduction in available 2-FFT was investigated at different pH and temperatures. At high pH, the reversible binding of 2-FFT was shown to protect 2-FFT from irreversible losses, while irreversible losses led to the reduction of total 2-FFT at low pH. A model reaction system was developed and a potential conjugate, hydroxyhydroquinone, was reacted with 2-FFT. Hydroxyhydroquinone also showed 2-FFT was released after cysteine addition at high pH.
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29
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Orfanou F, Dermesonlouoglou EK, Taoukis PS. Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity. J Food Sci 2019; 84:2983-2994. [PMID: 31518452 DOI: 10.1111/1750-3841.14756] [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: 03/29/2019] [Revised: 07/01/2019] [Accepted: 07/04/2019] [Indexed: 11/30/2022]
Abstract
The aim of this study was to monitor and characterize Greek coffee staling during home storage (secondary shelf life, SSL) using sensory evaluation techniques. Storage temperature (T) and product water activity (aw ) are considered as the major factors affecting SSL. Water sorption isotherms fitted to Guggenheim Anderson-de Boer model were used to predict product stability; coffee samples were stable at aw < 0.52. Coffee samples equilibrated at aw = 0.15 (the fresh sample), 0.22, 0.33, and 0.52 were stored at T = 25 °C, 35 °C, and 45 °C under simulated home storage conditions. Samples were obtained at appropriate times for each T and aw condition and sensorially evaluated. Greek coffee brews were prepared and freshly served during sensory evaluation. The use of Weibull hazard analysis provided an effective approach to SSL determination as a function of T and aw . SSL values ranged from 20 (Τ = 45 °C, aw = 0.52) to 104 days (Τ = 25 °C, aw = 0.15). Quality loss based on coffee aroma changes (aroma quality, aroma intensity, aftertaste, off-flavor) was also studied (Si , sensory scoring using 9-point magnitude scale) and kinetically modeled. Quality loss rates (ki ) were calculated and used to predict SSL values. Based on the results of both Weibull hazard analysis and sensory scoring of individual aroma characteristics, it was concluded that the lowest SSL was calculated for aw = 0.52 at T = 35 °C to 45 °C. The temperature dependence of aftertaste, aroma quality loss, and off-flavor production was not statistically significant for 0.15 < aw < 0.33 (P > 0.05); the aroma intensity was the most sensitive parameter. PRACTICAL APPLICATIONS: Secondary shelf life (SSL) represents the time after pack opening during which a food maintains an acceptable quality level. During home/catering usage, coffee is not consumed immediately after pack opening. During consumption, quality degradation reactions proceed with higher rates due to variable storage conditions mainly related to atmosphere changes in the pack, leading to the entrance of oxygen/moisture and temperature. Therefore, SSL is important, and can be used as a tool for product management during consumption reducing food waste. There is a lack of studies dealing with SSL prediction of coffee, while no studies have been carried out on Greek coffee.
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Affiliation(s)
- Foteini Orfanou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, Natl. Technical Univ. of Athens, 9, Iroon Polytechniou St., Zografou, 15772, Athens, Greece
| | - Efimia K Dermesonlouoglou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, Natl. Technical Univ. of Athens, 9, Iroon Polytechniou St., Zografou, 15772, Athens, Greece
| | - Petros S Taoukis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, Natl. Technical Univ. of Athens, 9, Iroon Polytechniou St., Zografou, 15772, Athens, Greece
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30
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Pua A, Lau H, Liu SQ, Tan LP, Goh RMV, Lassabliere B, Leong KC, Sun J, Cornuz M, Yu B. Improved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry. Food Chem 2019; 302:125370. [PMID: 31442699 DOI: 10.1016/j.foodchem.2019.125370] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Revised: 06/24/2019] [Accepted: 08/13/2019] [Indexed: 11/28/2022]
Abstract
Four Arabica coffees (Brazil, Colombia, Ethiopia, and Guatemala) yield highly variant odours, attesting to the complexities of coffee aroma that command advanced analytical tools. In this study, their volatiles were extracted using solvent-assisted flavour evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). Due to matrix complexity, some trace odourants were detected in SAFE extracts by aroma extract dilution analysis (AEDA) but remained difficult to quantify by gas chromatography-mass spectrometry (GC-MS). This prompted the application of low energy electron ionisation (EI) coupled with GC-quadrupole time-of-flight (GC-QTOF). Optimal low EI GC-QTOF parameters (EI energy: 15 eV, acquisition rate: 3 Hz) were applied to achieve improved molecular ion signal intensity and reproducibility (relative standard deviation < 10%) across five compounds, which resulted in good linearity (R2 ≥ 0.999) and lowered detection levels (e.g. 0.025 ± 0.005 ng/mL for 4-hydroxy-5-methyl-3(2H)-furanone). Therefore, this method potentially improves the measurement of trace odourants in complex matrices by increasing specificity and sensitivity.
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Affiliation(s)
- Aileen Pua
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Hazel Lau
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Shao Quan Liu
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore.
| | - Lay Peng Tan
- Agilent Technologies Singapore (Sales) Pte Ltd, 1 Yishun Avenue 7, Singapore 768923, Singapore
| | - Rui Min Vivian Goh
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Benjamin Lassabliere
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Kwong-Chee Leong
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Jingcan Sun
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Maurin Cornuz
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Bin Yu
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore.
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31
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Chen L, Capone DL, Jeffery DW. Analysis of Potent Odour-Active Volatile Thiols in Foods and Beverages with a Focus on Wine. Molecules 2019; 24:molecules24132472. [PMID: 31284416 PMCID: PMC6650874 DOI: 10.3390/molecules24132472] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 07/02/2019] [Accepted: 07/03/2019] [Indexed: 12/13/2022] Open
Abstract
Certain volatile thiols are some of the most potent odour-active molecules that are found in nature. Thiols play significant roles in the aroma qualities of a range of foods and beverages, including wine, with extremely low odour detection thresholds (nanogram per litre range). A fundamental understanding of their formation, fate, and impact essentially depends on the development of suitable analytical methods. The analysis of volatile thiols in foods and beverages is a challenging task when considering (1) the complexity of food and beverage matrices and (2) that thiols are highly reactive, low molecular-weight volatiles that are generally present at trace to ultra-trace concentrations. For the past three decades, the analytical evaluation of volatile thiols has been intensively performed in various foods and beverages, and many novel techniques related to derivatisation, isolation, separation, and detection have been developed, particularly by wine researchers. This review aims to provide an up-to-date overview of the major analytical methodologies that are proposed for potent volatile thiol analysis in wine, foods, and other beverages. The analytical challenges for thiol analysis in foods and beverages are outlined, and the main analytical methods and recent advances in methodology are summarised and evaluated for their strengths and limitations. The key analytical aspects reviewed include derivatisation and sample preparation techniques, chromatographic separation, mass spectrometric detection, matrix effects, and quantitative analysis. In addition, future perspectives on volatile thiol research are also suggested.
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Affiliation(s)
- Liang Chen
- Department of Wine and Food Science, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia
| | - Dimitra L Capone
- Department of Wine and Food Science, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia
- Australian Research Council Training Centre for Innovative Wine Production, UA, PMB 1, Glen Osmond, SA 5064, Australia
| | - David W Jeffery
- Department of Wine and Food Science, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia.
- Australian Research Council Training Centre for Innovative Wine Production, UA, PMB 1, Glen Osmond, SA 5064, Australia.
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32
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Starowicz M, Zieliński H. How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products? FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1600538] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| | - Henryk Zieliński
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
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33
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Velásquez S, Peña N, Bohórquez JC, Gutierrez N, Sacks GL. Volatile and sensory characterization of roast coffees – Effects of cherry maturity. Food Chem 2019; 274:137-145. [DOI: 10.1016/j.foodchem.2018.08.127] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 08/25/2018] [Accepted: 08/28/2018] [Indexed: 10/28/2022]
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34
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Similarities and differences in sensory properties of high quality Arabica coffee in a small region of Colombia. Food Res Int 2019; 116:645-651. [DOI: 10.1016/j.foodres.2018.08.090] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2018] [Revised: 08/22/2018] [Accepted: 08/27/2018] [Indexed: 11/23/2022]
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35
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McKelvie KH, Thurbide KB. A Rapid Analytical Method for the Selective Quenching-Free Determination of Thiols by GC-FPD. Chromatographia 2018. [DOI: 10.1007/s10337-018-3619-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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de Melo Pereira GV, de Carvalho Neto DP, Magalhães Júnior AI, Vásquez ZS, Medeiros ABP, Vandenberghe LPS, Soccol CR. Exploring the impacts of postharvest processing on the aroma formation of coffee beans - A review. Food Chem 2018; 272:441-452. [PMID: 30309567 DOI: 10.1016/j.foodchem.2018.08.061] [Citation(s) in RCA: 131] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 08/15/2018] [Accepted: 08/16/2018] [Indexed: 12/15/2022]
Abstract
The aim of this review is to describe the volatile aroma compounds of green coffee beans and evaluate sources of variation in the formation and development of coffee aroma through postharvest processing. The findings of this survey showed that the volatile constituents of green coffee beans (e.g., alcohols, aldehydes, and alkanes) have no significant influence on the final coffee aroma composition, as only a few such compounds remain in the beans after roasting. On the other hand, microbial-derived, odor-active compounds produced during removal of the fruit mucilage layer, including esters, higher alcohols, aldehydes, and ketones, can be detected in the final coffee product. Many postharvest processing including drying and storage processes could influence the levels of coffee aroma compositions, which remain to be elucidated. Better understanding of the effect of these processes on coffee aroma composition would assist coffee producers in the optimal selection of postharvest parameters that favor the consistent production of flavorful coffee beans.
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Affiliation(s)
- Gilberto V de Melo Pereira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná 81531-980, Brazil
| | - Dão P de Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná 81531-980, Brazil
| | - Antonio I Magalhães Júnior
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná 81531-980, Brazil
| | - Zulma S Vásquez
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná 81531-980, Brazil
| | - Adriane B P Medeiros
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná 81531-980, Brazil
| | - Luciana P S Vandenberghe
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná 81531-980, Brazil
| | - Carlos R Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná 81531-980, Brazil.
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37
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Mastnak T, Lobnik A, Mohr GJ, Turel M. Design and Characterization of Dicyanovinyl Reactive Dyes for the Colorimetric Detection of Thiols and Biogenic Amines. SENSORS 2018. [PMID: 29518001 PMCID: PMC5876516 DOI: 10.3390/s18030814] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
The synthesis of two new azobenzene dyes, namely CR-528 and CR-555, and their spectral properties in ethanol solution are described. The recognition of sulfur-containing analytes (2-mercaptoethanol (2-ME), sodium hydrosulfide (NaHS)), and biogenic amines (spermine, spermidine, ethanolamine) bestowed significant spectral changes with color changes from pink/purple to pale yellow/orange-yellow. The nitro acceptor group in the dicyanovinyl reactive dye contributes to higher sensitivity and lower detected analyte concentrations. The absorption maxima of both the dyes are at wavelengths compatible with low-cost light sources and detectors, making them excellent candidates for optical probes that are economic, simple to use, and do not require well-trained personnel.
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Affiliation(s)
- Tinkara Mastnak
- Faculty of Mechanical Engineering, University of Maribor, Smetanova 17, SI-2000 Maribor, Slovenia.
| | - Aleksandra Lobnik
- Faculty of Mechanical Engineering, University of Maribor, Smetanova 17, SI-2000 Maribor, Slovenia.
- Institute for Environmental Protection and Sensors, Beloruska 7, SI-2000 Maribor, Slovenia.
| | - Gerhard J Mohr
- JOANNEUM RESEARCH Forschungsgesellschaft mbH-Materials, Franz-Pichler-Straße 30, A-8160 Weiz, Austria.
| | - Matejka Turel
- Institute for Environmental Protection and Sensors, Beloruska 7, SI-2000 Maribor, Slovenia.
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38
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Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-017-9172-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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39
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Sun Z, Hayat K, Yu J, Karangwa E, Duhoranimana E, Zhang X, Xia S. Quantification of Free 2-Furfurylthiol in Coffee Brew Using a Prefabricated Coffee Model. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1034-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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40
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Kim SY, Ko JA, Kang BS, Park HJ. Prediction of key aroma development in coffees roasted to different degrees by colorimetric sensor array. Food Chem 2017; 240:808-816. [PMID: 28946345 DOI: 10.1016/j.foodchem.2017.07.139] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 07/06/2017] [Accepted: 07/25/2017] [Indexed: 11/29/2022]
Abstract
We developed a colorimetric sensor array (CSA) that is sensitive to highly contributory volatile compounds of coffee aroma for discrimination of coffee samples roasted to different roast degrees. Strecker aldehydes and α-diketones were significantly higher for the medium roast than the other roast degrees. The development of several sulfur compounds was pronounced in the medium-dark and dark roasts, except for dimethyl sulfide, which was only detected in the light roast. The CSA method coupled with principal component analysis or hierarchical cluster analysis successfully distinguished the roasted coffee samples according to roast degree. Partial least squares regression results showed that the CSA responses were well-correlated with the concentrations of volatile compounds in the coefficient of determination (rp2) range of 0.686-0.955. These results demonstrate that the CSA rapidly responded to coffee aroma compounds and was capable of predicting coffee aroma development.
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Affiliation(s)
- Su-Yeon Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea; World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Jung-A Ko
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Bo-Sik Kang
- Department of Wine and Coffee, Daekyeung University, Jain-myeon, Gyeongsan-Si, Gyeongbuk 38547, Republic of Korea.
| | - Hyun-Jin Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea.
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41
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Block E, Batista VS, Matsunami H, Zhuang H, Ahmed L. The role of metals in mammalian olfaction of low molecular weight organosulfur compounds. Nat Prod Rep 2017; 34:529-557. [PMID: 28471462 PMCID: PMC5542778 DOI: 10.1039/c7np00016b] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Covering: up to the end of 2017While suggestions concerning the possible role of metals in olfaction and taste date back 50 years, only recently has it been possible to confirm these proposals with experiments involving individual olfactory receptors (ORs). A detailed discussion of recent experimental results demonstrating the key role of metals in enhancing the response of human and other vertebrate ORs to specific odorants is presented against the backdrop of our knowledge of how the sense of smell functions both at the molecular and whole animal levels. This review emphasizes the role of metals in the detection of low molecular weight thiols, sulfides, and other organosulfur compounds, including those found in strong-smelling animal excretions and plant volatiles, and those used in gas odorization. Alternative theories of olfaction are described, with evidence favoring the modified "shape" theory. The use of quantum mechanical/molecular modeling (QM/MM), site-directed mutagenesis and saturation-transfer-difference (STD) NMR is discussed, providing support for biological studies of mouse and human receptors, MOR244-3 and OR OR2T11, respectively. Copper is bound at the active site of MOR244-3 by cysteine and histidine, while cysteine, histidine and methionine are involved with OR2T11. The binding pockets of these two receptors are found in different locations in the three-dimensional seven transmembrane models. Another recently deorphaned human olfactory receptor, OR2M3, highly selective for a thiol from onions, and a broadly-tuned thiol receptor, OR1A1, are also discussed. Other topics covered include the effects of nanoparticles and heavy metal toxicants on vertebrate and fish ORs, intranasal zinc products and the loss of smell (anosmia).
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Affiliation(s)
- Eric Block
- Department of Chemistry, University at Albany, State University of New York, Albany, New York 12222, USA.
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42
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Li S, Ahmed L, Zhang R, Pan Y, Matsunami H, Burger JL, Block E, Batista VS, Zhuang H. Smelling Sulfur: Copper and Silver Regulate the Response of Human Odorant Receptor OR2T11 to Low-Molecular-Weight Thiols. J Am Chem Soc 2016; 138:13281-13288. [PMID: 27659093 DOI: 10.1021/jacs.6b06983] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Mammalian survival depends on ultrasensitive olfactory detection of volatile sulfur compounds, since these compounds can signal the presence of rancid food, O2 depleted atmospheres, and predators (through carnivore excretions). Skunks exploit this sensitivity with their noxious spray. In commerce, natural and liquefied gases are odorized with t-BuSH and EtSH, respectively, as warnings. The 100-million-fold difference in olfactory perception between structurally similar EtSH and EtOH has long puzzled those studying olfaction. Mammals detect thiols and other odorants using odorant receptors (ORs), members of the family of seven transmembrane G-protein-coupled receptors (GPCRs). Understanding the regulator cofactors and response of ORs is particularly challenging due to the lack of X-ray structural models. Here, we combine computational modeling and site-directed mutagenesis with saturation transfer difference (STD) NMR spectroscopy and measurements of the receptor response profiles. We find that human thiol receptor OR2T11 responds specifically to gas odorants t-BuSH and EtSH requiring ionic copper for its robust activation and that this role of copper is mimicked by ionic and nanoparticulate silver. While copper is both an essential nutrient for life and, in excess, a hallmark of various pathologies and neurodegenerative diseases, its involvement in human olfaction has not been previously demonstrated. When screened against a series of alcohols, thiols, sulfides, and metal-coordinating ligands, OR2T11 responds with enhancement by copper to the mouse semiochemical CH3SCH2SH and derivatives, to four-membered cyclic sulfide thietane and to one- to four-carbon straight- and branched-chain and five-carbon branched-chain thiols but not to longer chain thiols, suggesting compact receptor dimensions. Alcohols are unreactive.
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Affiliation(s)
- Shengju Li
- Department of Pathophysiology, Key Laboratory of Cell Differentiation and Apoptosis of National Ministry of Education, Shanghai Jiaotong University School of Medicine , Shanghai 200025, China
| | - Lucky Ahmed
- Department of Chemistry, Yale University , New Haven, Connecticut 06520, United States
| | - Ruina Zhang
- Department of Pathophysiology, Key Laboratory of Cell Differentiation and Apoptosis of National Ministry of Education, Shanghai Jiaotong University School of Medicine , Shanghai 200025, China
| | - Yi Pan
- Department of Pathophysiology, Key Laboratory of Cell Differentiation and Apoptosis of National Ministry of Education, Shanghai Jiaotong University School of Medicine , Shanghai 200025, China
| | - Hiroaki Matsunami
- Department of Molecular Genetics and Microbiology and Department of Neurobiology, Duke Institute for Brain Sciences, Duke University Medical Center , Durham, North Carolina 27710, United States
| | - Jessica L Burger
- Applied Chemicals and Materials Division, National Institute of Standards and Technology , Boulder, Colorado 80305, United States
| | - Eric Block
- Department of Chemistry, University at Albany, State University of New York , Albany, New York 12222, United States
| | - Victor S Batista
- Department of Chemistry, Yale University , New Haven, Connecticut 06520, United States
| | - Hanyi Zhuang
- Department of Pathophysiology, Key Laboratory of Cell Differentiation and Apoptosis of National Ministry of Education, Shanghai Jiaotong University School of Medicine , Shanghai 200025, China.,Institute of Health Sciences, Shanghai Jiaotong University School of Medicine/Shanghai Institutes for Biological Sciences of Chinese Academy of Sciences , Shanghai 200031, China
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