scholarly journals Insights on Single-Dose Espresso Coffee Capsules’ Volatile Profile: From Ground Powder Volatiles to Prediction of Espresso Brew Aroma Properties

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2508
Author(s):  
Guido R. Lopes ◽  
Sílvia Petronilho ◽  
Andreia S. Ferreira ◽  
Mariana Pinto ◽  
Claúdia P. Passos ◽  
...  
Keyword(s):  
Single Dose ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Pearson Correlation ◽  
Strong Relationship ◽  
Volatile Profile ◽  
Volatile Composition ◽  
Flight Mass Spectrometry ◽  
Espresso Coffee ◽  
Coffee Powder

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 twodimensional gas chromatography with time-of-flight mass spectrometry detection (GC × GCToFMS) 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.

scholarly journals Comprehensive 2D Gas Chromatography with TOF-MS Detection Confirms the Matchless Discriminatory Power of Monoterpenes and Provides In-Depth Volatile Profile Information for Highly Efficient White Wine Varietal Differentiation

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1787
Author(s):  
Igor Lukić ◽  
Silvia Carlin ◽  
Urska Vrhovsek
Keyword(s):  
Gas Chromatography ◽  
Solid Phase ◽  
White Wine ◽  
Volatile Profile ◽  
Multivariate Statistical ◽  
Profile Information ◽  
Highly Efficient ◽  
Flight Mass Spectrometry ◽  
Sulfur Containing ◽  
Tof Ms

To differentiate white wines from Croatian indigenous varieties, volatile aroma compounds were isolated by headspace solid-phase microextraction (HS-SPME) and analyzed by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC-TOF-MS) and conventional one-dimensional GC-MS. The data obtained were subjected to uni- and multivariate statistical analysis. The extra separation ability of the GC×GC second dimension provided additional in-depth volatile profile information, with more than 1000 compounds detected, while 350 were identified or tentatively identified in total by both techniques, which allowed highly efficient differentiation. A hundred and sixty one compounds in total were significantly different across monovarietal wines. Monoterpenic compounds, especially α-terpineol, followed by limonene and linalool, emerged as the most powerful differentiators, although particular compounds from other chemical classes were also shown to have notable discriminating ability. In general, Škrlet wine was the most abundant in monoterpenes, Malvazija istarska was dominant in terms of fermentation esters concentration, Pošip contained the highest levels of particular C13-norisoprenoids, benzenoids, acetates, and sulfur containing compounds, Kraljevina was characterized by the highest concentration of a tentatively identified terpene γ-dehydro-ar-himachalene, while Maraština wine did not have specific unambiguous markers. The presented approach could be practically applied to improve defining, understanding, managing, and marketing varietal typicity of monovarietal wines.

Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice

2014 ◽  
Vol 10 (4) ◽  
pp. 821-828 ◽  
Author(s):  
Hua-Feng Yang ◽  
Song-Lei Wang ◽  
Shu-Juan Yu ◽  
Xin-An Zeng ◽  
Da Wen Sun
Keyword(s):  
Volatile Compounds ◽  
Aromatic Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Sugarcane Juice ◽  
Raw Material ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Composition ◽  
Sugarcane Varieties

Abstract The volatile composition of six Chinese sugarcane varieties has been analyzed by headspace solid-phase microextraction (HS-SPME) method coupled with gas chromatography-mass spectrometry (GC-MS). A total of 40 volatile compounds were identified by the optimized HS-SPME procedure. It was found that the sugarcane juice from Daheixiong variety contained the highest amount of volatile compounds (108.48 mg/L), followed by Tai 22 (90.13 mg/L), 94128 (87.19 mg/L), Gui 00122 (80.16 mg/L), Yue 00236 (79.43 mg/L) and Taiyou (22.54 mg/L). Ethyl alcohol, limonene, hexanol, (s)-2-heptanol and acetic acid were the most abundant compounds present in sugarcane juice. Interestingly, these compounds were also selected by principal component analysis (PCA) to discriminate the sugarcane juices in terms of their varieties. Overall, the identification of aromatic compounds in sugarcane juice could provide useful information for determining sugarcane varieties and be used as a reference for choosing the suitable sugarcane variety as raw material for producing other product, like rums.

scholarly journals Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1795 ◽  
Author(s):  
Chenchen Wang ◽  
Wenjun Zhang ◽  
Huidong Li ◽  
Jiangsheng Mao ◽  
Changying Guo ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Relative Concentration ◽  
Practical Method ◽  
Accurate Method ◽  
Two Dimensional ◽  
Flight Mass Spectrometry ◽  
Aroma Components

Aroma plays an important role in fruit quality and varies among different fruit cultivars. In this study, a sensitive and accurate method based on headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) was developed to comprehensively compare aroma components of five pear cultivars. In total, 241 volatile compounds were identified and the predominant volatile compounds were esters (101 compounds), followed by alcohols (20 compounds) and aldehydes (28 compounds). The longyuanyangli has the highest relative concentration (838.12 ng/g), while the Packham has the lowest (208.45 ng/g). This study provides a practical method for pear aroma analysis using SPME and GC×GC-TOFMS.

scholarly journals Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4208
Author(s):  
Jiatong Wang ◽  
Yin Zhu ◽  
Jiang Shi ◽  
Han Yan ◽  
Mengqi Wang ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Black Tea ◽  
Citrus Limon ◽  
Flight Mass Spectrometry ◽  
Novel Approach ◽  
Ethyl Octanoate ◽  
Aroma Characteristics

Citrus blend black teas are popular worldwide, due to its unique flavor and remarkable health benefits. However, the aroma characteristics, aroma profiles and key odorants of it remain to be distinguished and cognized. In this study, the aroma profiles of 12 representative samples with three different cultivars including citrus (Citrus reticulata), bergamot (Citrus bergamia), and lemon (Citrus limon) were determined by a novel approach combined head space-solid phase microextraction (HS-SPME) with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS). A total of 348 volatile compounds, among which comprised esters (60), alkenes (55), aldehydes (45), ketones (45), alcohols (37), aromatic hydrocarbons (20), and some others were ultimately identified. The further partial least squares discrimination analysis (PLS-DA) certified obvious differences existed among the three groups with a screening result of 30 significant differential key volatile compounds. A total of 61 aroma-active compounds that mostly presented green, fresh, fruity, and sweet odors were determined in three groups with gas chromatography-olfactometry/mass spectrometry (GC-O/MS) assisted analysis. Heptanal, limonene, linalool, and trans-β-ionone were considered the fundamental odorants associated with the flavors of these teas. Comprehensive analysis showed that limonene, ethyl octanoate, copaene, ethyl butyrate (citrus), benzyl acetate, nerol (bergamot) and furfural (lemon) were determined as the characterized odorants for each type.

scholarly journals Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 928
Author(s):  
Marta Igual ◽  
Maria Simona Chiş ◽  
Sonia Ancuța Socaci ◽  
Dan Cristian Vodnar ◽  
Floricuța Ranga ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Medicago Sativa ◽  
Volatile Compounds ◽  
Pearson Correlation ◽  
Linear Increase ◽  
The Other ◽  
Volatile Profile ◽  
Functional Characteristics ◽  
Nutritional Compounds ◽  
Pearson Correlations

Currently, extrudates are considered unhealthy products, being characterized as high in calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study was to assess the influence of lucerne (Medicago sativa) on the physicochemical, nutritional, and functional characteristics of corn extrudates. In order to achieve these goals, water content, water activity, expansion index, bulk density, porosity, hygroscopicity, optical properties, antioxidant activity, individual phenolic acids, folates, individual flavonoids, and volatile compounds were analyzed. The results showed that the typical characteristics of corn extrudates such as expansion, crunchiness, and density were maintained with 10% lucerne addition, highlighting a strong negative Pearson correlation (p < 0.05) between all studied parameters and lucerne addition. On the other hand, the lucerne addition caused a linear increase of bioactive compounds, showing positive Pearson correlations between flavonoids, folates, and antioxidant activity. The volatile profile of corn extrudates improved with the addition of lucerne leading to volatile compounds such as limonene, β-mircene, and hexanal. Overall, considering the textural, nutritional, and functional characteristics of corn extrudates, we determined that a percentage addition on 10% lucerne could be successfully used in the manufacturing of corn extrudates.

scholarly journals Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars

Biomolecules ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 853 ◽  
Author(s):  
Magdalena Januszek ◽  
Paweł Satora ◽  
Tomasz Tarko
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Alcoholic Beverages ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Profile ◽  
Flame Ionization ◽  
Isopropyl Acetate ◽  
Apple Cultivars ◽  
The Impact

Volatile profile of spirits is the most important factor, because it can contribute to pleasant flavor. The aim of the study was to determine the impact of dessert apple cultivar used for fermentation on the concentration of volatile compounds in apple spirits. SPME-GC-MS (solid-phase microextraction- gas chromatography- mass spectrometry) method enables the detection of 69 substances and GC-FID (gas chromatography - flame ionization detector) 31 compounds. Characteristic volatiles for brandies obtained from Topaz were limonene, myrcene, methyl valerate and 1,1-diethoxy-propane, from Rubin—β-citronellol and isopropyl acetate, Elise—limonene, myrcene benzyl acetate and isopropyl acetate, Szampion—β-citronellol, Idared—1,1-diethoxy-propane and Jonagored—ethyl trans-4-decanoate. Of the ten analyzed apple spirits, those obtained from Topaz, Rubin and Elise cultivars demonstrated the most diverse profile of volatile compounds. Moreover, their oenological parameters that are the most important in the production of alcoholic beverages were the most favorable. On the other hand, the content of sugars was relatively low in Elise must, while it was highest in Topaz must, which later on translated into differences in alcohol content. Brandies obtained from Gloster contained the smallest concentrations of esters and terpenes. Results of the sensory analysis showed that highest rated brandies were obtained from Topaz, Rubin, Elise and Florina.

Sign in / Sign up

Export Citation Format

Share Document