Aroma Profile Discrimination of Coffees and Industrial Blends According to the Chromatic Value
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Coffee Science (Online) |
Texto Completo: | https://coffeescience.ufla.br/index.php/Coffeescience/article/view/281 |
Resumo: | In the present work, static headspace solid phase microextraction using carboxen/polydimethylsiloxane polymeric fibre (HS-SPME(CAR/PDMS)) followed by gas chromatography-mass spectrometry (GC-MS), revealed the best analytical performance to characterize the aroma profile of coffees and industrial blends with different chromatic values (64.9, 70.6, 75.3, 86.1 and 89.6). The most relevant classes of aroma compounds founded were pyrroles, ketones, pyrazines, furans, phenolics, pyridines, alcohols and acids, independently of the roasting degree. By combining the analytical methodology with principal component analysis (HS-SPME(CAR/PDMS)/GC-MS/PCA), important aroma compounds such as 2-furancarboxaldehyde, 2-furanmethanol and acetic acid, allows to discriminate the different roasting degrees, from light (chromatic value 89.6) to dark (chromatic value 64.9) roast. The proposed analytical approach may help to build aroma profile databases to a better evaluation of coffee blends quality, and in controlling the industrial roasting processes. |
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Coffee Science (Online) |
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Aroma Profile Discrimination of Coffees and Industrial Blends According to the Chromatic ValueAroma Profile Discrimination of Coffees and Industrial Blends According to the Chromatic ValueCoffee aroma profileRoasting degreeChromatic valueHS-SPME(CAR/PDMS)GC-MS/PCA In the present work, static headspace solid phase microextraction using carboxen/polydimethylsiloxane polymeric fibre (HS-SPME(CAR/PDMS)) followed by gas chromatography-mass spectrometry (GC-MS), revealed the best analytical performance to characterize the aroma profile of coffees and industrial blends with different chromatic values (64.9, 70.6, 75.3, 86.1 and 89.6). The most relevant classes of aroma compounds founded were pyrroles, ketones, pyrazines, furans, phenolics, pyridines, alcohols and acids, independently of the roasting degree. By combining the analytical methodology with principal component analysis (HS-SPME(CAR/PDMS)/GC-MS/PCA), important aroma compounds such as 2-furancarboxaldehyde, 2-furanmethanol and acetic acid, allows to discriminate the different roasting degrees, from light (chromatic value 89.6) to dark (chromatic value 64.9) roast. The proposed analytical approach may help to build aroma profile databases to a better evaluation of coffee blends quality, and in controlling the industrial roasting processes. In the present work, static headspace solid phase microextraction using carboxen/polydimethylsiloxane polymeric fibre (HS-SPME(CAR/PDMS)) followed by gas chromatography-mass spectrometry (GC-MS), revealed the best analytical performance to characterize the aroma profile of coffees and industrial blends with different chromatic values (64.9, 70.6, 75.3, 86.1 and 89.6). The most relevant classes of aroma compounds founded were pyrroles, ketones, pyrazines, furans, phenolics, pyridines, alcohols and acids, independently of the roasting degree. By combining the analytical methodology with principal component analysis (HS-SPME(CAR/PDMS)/GC-MS/PCA), important aroma compounds such as 2-furancarboxaldehyde, 2-furanmethanol and acetic acid, allows to discriminate the different roasting degrees, from light (chromatic value 89.6) to dark (chromatic value 64.9) roast. The proposed analytical approach may help to build aroma profile databases to a better evaluation of coffee blends quality, and in controlling the industrial roasting processes.Editora UFLA2013-01-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/mswordhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/281Coffee Science - ISSN 1984-3909; Vol. 7 No. 2 (2012)Coffee Science; Vol. 7 Núm. 2 (2012)Coffee Science; v. 7 n. 2 (2012)1984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAporhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/281/1019Copyright (c) 2012 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessRodrigues, Carla IgrejaMáguas, CristinaNogueira, J.M.F.2013-02-24T13:28:36Zoai:coffeescience.ufla.br:article/281Revistahttps://coffeescience.ufla.br/index.php/CoffeesciencePUBhttps://coffeescience.ufla.br/index.php/Coffeescience/oaicoffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com1984-39091809-6875opendoar:2024-05-21T19:53:36.395029Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true |
dc.title.none.fl_str_mv |
Aroma Profile Discrimination of Coffees and Industrial Blends According to the Chromatic Value Aroma Profile Discrimination of Coffees and Industrial Blends According to the Chromatic Value |
title |
Aroma Profile Discrimination of Coffees and Industrial Blends According to the Chromatic Value |
spellingShingle |
Aroma Profile Discrimination of Coffees and Industrial Blends According to the Chromatic Value Rodrigues, Carla Igreja Coffee aroma profile Roasting degree Chromatic value HS-SPME(CAR/PDMS) GC-MS/PCA |
title_short |
Aroma Profile Discrimination of Coffees and Industrial Blends According to the Chromatic Value |
title_full |
Aroma Profile Discrimination of Coffees and Industrial Blends According to the Chromatic Value |
title_fullStr |
Aroma Profile Discrimination of Coffees and Industrial Blends According to the Chromatic Value |
title_full_unstemmed |
Aroma Profile Discrimination of Coffees and Industrial Blends According to the Chromatic Value |
title_sort |
Aroma Profile Discrimination of Coffees and Industrial Blends According to the Chromatic Value |
author |
Rodrigues, Carla Igreja |
author_facet |
Rodrigues, Carla Igreja Máguas, Cristina Nogueira, J.M.F. |
author_role |
author |
author2 |
Máguas, Cristina Nogueira, J.M.F. |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Rodrigues, Carla Igreja Máguas, Cristina Nogueira, J.M.F. |
dc.subject.por.fl_str_mv |
Coffee aroma profile Roasting degree Chromatic value HS-SPME(CAR/PDMS) GC-MS/PCA |
topic |
Coffee aroma profile Roasting degree Chromatic value HS-SPME(CAR/PDMS) GC-MS/PCA |
description |
In the present work, static headspace solid phase microextraction using carboxen/polydimethylsiloxane polymeric fibre (HS-SPME(CAR/PDMS)) followed by gas chromatography-mass spectrometry (GC-MS), revealed the best analytical performance to characterize the aroma profile of coffees and industrial blends with different chromatic values (64.9, 70.6, 75.3, 86.1 and 89.6). The most relevant classes of aroma compounds founded were pyrroles, ketones, pyrazines, furans, phenolics, pyridines, alcohols and acids, independently of the roasting degree. By combining the analytical methodology with principal component analysis (HS-SPME(CAR/PDMS)/GC-MS/PCA), important aroma compounds such as 2-furancarboxaldehyde, 2-furanmethanol and acetic acid, allows to discriminate the different roasting degrees, from light (chromatic value 89.6) to dark (chromatic value 64.9) roast. The proposed analytical approach may help to build aroma profile databases to a better evaluation of coffee blends quality, and in controlling the industrial roasting processes. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-01-14 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/281 |
url |
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/281 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/281/1019 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2012 Coffee Science - ISSN 1984-3909 https://creativecommons.org/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2012 Coffee Science - ISSN 1984-3909 https://creativecommons.org/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/msword |
dc.publisher.none.fl_str_mv |
Editora UFLA |
publisher.none.fl_str_mv |
Editora UFLA |
dc.source.none.fl_str_mv |
Coffee Science - ISSN 1984-3909; Vol. 7 No. 2 (2012) Coffee Science; Vol. 7 Núm. 2 (2012) Coffee Science; v. 7 n. 2 (2012) 1984-3909 reponame:Coffee Science (Online) instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Coffee Science (Online) |
collection |
Coffee Science (Online) |
repository.name.fl_str_mv |
Coffee Science (Online) - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
coffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com |
_version_ |
1799874918963216384 |