Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics

In this study, the aroma profile of 10 single origin Arabica coffees originating from eight different growing locations, from Central America to Indonesia, was analyzed using Headspace SPME-GC-MS as the analytical method. Their roasting was performed under temperature–time conditions, customized for each sample to reach specific sensory brew characteristics in an attempt to underline the customization of roast profiles and implementation of separate roastings followed by subsequent blending as a means to tailor cup quality. A total of 138 volatile compounds were identified in all coffee samples, mainly furan (~24–41%) and pyrazine (~25–39%) derivatives, many of which are recognized as coffee key odorants, while the main formation mechanism was the Maillard reaction. Volatile compounds’ composition data were also chemometrically processed using the HCA Heatmap, PCA and HCA aiming to explore if they meet the expected aroma quality attributes and if they can be an indicator of coffee origin. The desired brew characteristics of the samples were satisfactorily captured from the volatile compounds formed, contributing to the aroma potential of each sample. Furthermore, the volatile compounds presented a strong variation with the applied roasting conditions, meaning lighter roasted samples were efficiently differentiated from darker roasted samples, while roasting degree exceeded the geographical origin of the coffee. The coffee samples were distinguished into two groups, with the first two PCs accounting for 73.66% of the total variation, attributed mainly to the presence of higher quantities of furans and pyrazines, as well as to other chemical classes (e.g., dihydrofuranone and phenol derivatives), while HCA confirmed the above results rendering roasting conditions as the underlying criterion for differentiation.

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Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage

Applied Sciences ◽

10.3390/app11146294 ◽

2021 ◽

Vol 11 (14) ◽

pp. 6294

Author(s):

M. Angélica Rocha ◽

Manuel Coimbra ◽

Sílvia Rocha ◽

Cláudia Nunes

Keyword(s):

Volatile Compounds ◽

Carbon Chain ◽

White Wine ◽

Maillard Reaction Products ◽

Red Wines ◽

Reaction Products ◽

Ethyl Hexanoate ◽

Organoleptic Characteristics ◽

Strecker Aldehydes ◽

Key Odorants

Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. Nevertheless, these wines showed aroma notes that slightly distinguish them. It is possible that during the contact of films with wine for at least 2 months, after fermentation and prior to bottling, interactions or chemical reactions are promoted. In this work, wine model solutions with volatile compounds in contact with chitosan-genipin films were performed to evaluate their evolution along time. To complement these analyses, the volatile compounds of white and red wines kept in contact with chitosan-genipin films during 2 and 8 months were also studied. The results obtained allowed us to conclude that the contact of chitosan-genipin films with both white and red wines tend to retain long carbon chain volatile compounds, such as ethyl hexanoate and octan-3-one. It also promoted the formation of Maillard reaction products, such as furfural by dehydration of pentoses and Strecker aldehydes, such as 3-methylbutanal and phenylacetaldehyde, by degradation of amino acids. This study reveals that the use of chitosan-genipin films for wine preservation is also able to promote the formation of compounds that can modulate the wines aroma, maintaining the varietal notes.

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Geographical origin of Chinese wolfberry (goji) determined by carbon isotope analysis of specific volatile compounds

Journal of Chromatography B ◽

10.1016/j.jchromb.2018.12.011 ◽

2019 ◽

Vol 1105 ◽

pp. 104-112 ◽

Cited By ~ 6

Author(s):

Jing Meng ◽

Zhi Liu ◽

Chun-Lin Gou ◽

Karyne M. Rogers ◽

Wen-Juan Yu ◽

...

Keyword(s):

Volatile Compounds ◽

Carbon Isotope ◽

Geographical Origin ◽

Isotope Analysis ◽

Carbon Isotope Analysis

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Diversity of Neopestalotiopsis and Pestalotiopsis spp., Causal Agents of Guava Scab in Colombia

Plant Disease ◽

10.1094/pdis-01-17-0068-re ◽

2018 ◽

Vol 102 (1) ◽

pp. 49-59 ◽

Cited By ~ 10

Author(s):

Fernando Solarte ◽

Carlos German Muñoz ◽

Sajeewa S. N. Maharachchikumbura ◽

Elizabeth Álvarez

Keyword(s):

Central America ◽

Internal Transcribed Spacer ◽

Geographical Origin ◽

Elongation Factor ◽

Psidium Guajava ◽

Economic Importance ◽

Fruit Tree ◽

Multiple Gene ◽

Guava Leaves ◽

Β Tubulin

Common guava (Psidium guajava L.) is a fruit tree of global economic importance. It is grown in Asia, South and Central America, and Hawaii for its exquisite aroma and flavor, and nutritional and medical properties. However, guava production is limited by guava scab, caused by fungi in the Pestalotiopsis genus. Characteristic symptoms of guava scab are corky, ovoid or round lesions on fruit surfaces. These lesions may thicken, affecting the flesh below and reducing fruit quality and commercial value. We characterized 81 isolates isolated from guava scab lesions on guava leaves and fruit in different regions of Colombia, and identified them as Pestalotiopsis and Neopestalotiopsis spp. We analyzed the morphology, pathogenicity, and genetic diversity of the isolates based on the sequences of the internal transcribed spacer, β-tubulin, and elongation factor genes. Isolates were morphologically, pathogenically, and genetically diverse but the diversity did not correlate with geographical origin, or guava cultivar or tissue from which the isolates were recovered. Selected monosporic isolates included in the multiple-gene analysis were identified as belonging to two genera: Neopestalotiopsis (65 isolates with versicolorous conidia) and Pestalotiopsis (4 isolates with concolorous conidia).

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The influence of roasting conditions on volatile flavour compounds in raw and roasted cashew kernels (Anacadium ocidentale) grown in Nigeria

Croatian Journal of Food Science and Technology ◽

10.17508/cjfst.2019.11.1.01 ◽

2019 ◽

Vol 11 (1) ◽

pp. 1-10

Author(s):

Olawale Paul Olatidoye ◽

Taofik Akinyemi Shittu ◽

Samuel Olusegun Awonorin ◽

Emmanuel Sunday Akin Ajisegiri

Keyword(s):

Volatile Compounds ◽

Extraction Procedure ◽

Consumer Acceptability ◽

Volatile Fraction ◽

Flavour Compounds ◽

Overall Acceptability ◽

Flame Ionization ◽

Volatile Flavour ◽

Steam Distillation Extraction ◽

Temperature Time

The use of inappropriate temperature-time combinations during the roasting of nuts could lead to quality defects, such as burnt taste, short shelf-life, rancidity, and poor flavour. In this study, cashew kernels were roasted in a forced airflow-drying oven for 20, 40,and 60 min at 100, 120, 140, and 160°C. The productswere evaluated for volatile flavour compounds and the sensory evaluation of the roasted cashew kernelsat different roasting conditions. The volatile fraction was isolated using the combined steam distillation–extraction procedure and identified by gas chromatography–flame-ionization detection (GC-FID). The consumer acceptability test was carried out by 100 panellists using nine point hedonic scales to assess preferences for like or dislike, colour, taste, texture, flavour,and overall acceptability. It was found that there were significant differences in flavour compounds between the different conditions of roasting. Twenty-nine volatile compounds were identified in both fresh and roasted cashew kernelscomprising five main classes,which consist of 12 hydrocarbons, eight aldehydes, four ketones, three alcohols,and one acid. The volatile compounds(mg/100g) ranged from 5.03x10-2to 1.20 (2-butanone), 7.46x10-6to 1.85 (hexanal), 8.91x10-6to 1.94 (acetone), 6.74x10-1to 2.24 (benzaldehyde). The amount of generated volatile compounds increased astheroasting temperature and time increased. The consumer acceptability test revealed that samples roasted for 40 or 60 min at 140°C produced the most acceptable product in terms of all the measured attributes. The study showed that the roasting conditions produced acceptable cashew kernelsof desirable colour and superior flavour quality that enhance direct and commercial utilization.

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Valorization of Prickly Pear Juice Geographical Origin Based on Mineral and Volatile Compound Contents Using LDA

Foods ◽

10.3390/foods8040123 ◽

2019 ◽

Vol 8 (4) ◽

pp. 123 ◽

Cited By ~ 3

Author(s):

Vassilios K. Karabagias ◽

Ioannis K. Karabagias ◽

Artemis Louppis ◽

Anastasia Badeka ◽

Michael G. Kontominas ◽

...

Keyword(s):

Volatile Compounds ◽

Inductively Coupled Plasma ◽

Mineral Content ◽

Geographical Origin ◽

Solid Phase ◽

Atomic Emission ◽

Prickly Pear ◽

Gas Chromatography Mass Spectrometry ◽

Icp Oes ◽

Pear Juice

In the present work the mineral content and volatile profile of prickly pear juice prepared from wild cultivars was investigated. Fruits used in the study originated from three areas of the Peloponnese Peninsula. Twenty-five macro- and micro-minerals (K, Na, P, Ca, Mg, Al, B, Ba, Be, Co, Cr, Cu, Fe, Li, Mn, Mo, Ni, Sb, Se, Si, Sn, Ti, Tl, V, Zn) were determined using inductively coupled plasma atomic emission spectroscopy (ICP-OES). Furthermore, analysis of the mineral content of soil samples with ICP-OES showed a perfect correlation with those of fruit juices. Volatile compounds (alcohols, aldehydes, hydrocarbons, terpenoids, and others) were identified using an optimized headspace solid phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS) method. Multivariate analysis showed significant differences (p < 0.05) among the investigated parameters with respect to juice geographical origin. Prickly pear juice samples were classified according to geographical origin by 85.7% and 88.9% using 7 minerals and 21 volatile compounds, respectively.

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