| Literature DB >> 28395826 |
María I Casas1, Michael J Vaughan2, Pierluigi Bonello3, Brian McSpadden Gardener3, Erich Grotewold4, Ana P Alonso5.
Abstract
Coffee organoleptic properties are based in part on the quality and chemical composition of coffee beans. The presence of defective beans during processing and roasting contribute to off flavors and reduce overall cup quality. A multipronged approach was undertaken to identify specific biochemical markers for defective beans. To this end, beans were split into defective and non-defective fractions and biochemically profiled in both green and roasted states. A set of 17 compounds in green beans, including organic acids, amino acids and reducing sugars; and 35 compounds in roasted beans, dominated by volatile compounds, organic acids, sugars and sugar alcohols, were sufficient to separate the defective and non-defective fractions. Unsorted coffee was examined for the presence of the biochemical markers to test their utility in detecting defective beans. Although the green coffee marker compounds were found in all fractions, three of the roasted coffee marker compounds (1-methylpyrrole, 5-methyl- 2-furfurylfuran, and 2-methylfuran) were uniquely present in defective fractions. Published by Elsevier Ltd.Entities:
Keywords: 1H-pyrrole, 1-methyl- (PubChem CID: 7304); 2-(2-furanylmethyl)-5-methyl- (PubChem CID: 595524); 3-methylbutanal (PubChem CID: 11552); Acrylic acid (PubChem CID: 6581); Amino acids; Citric acid (PubChem CID: 311); Coffee; Flavor; Fructose (PubChem CID: 5984); Malic acid (PubChem CID: 525); Organic acids; Pentitol (PubChem CID: 827); Pyridine (PubChem CID: 1049); Sucrose (PubChem CID: 5988); Sugars; Volatiles
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Year: 2017 PMID： 28395826 DOI： 10.1016/j.foodres.2017.02.015
Source DB: PubMed Journal: Food Res Int ISSN： 0963-9969 Impact factor: 6.475