Aroma profile discrimination of coffees and industrial blends according to the chromatic value
Autor(a) principal: | |
---|---|
Data de Publicação: | 2012 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/13670 http://www.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. |
id |
UFLA_1f4217c8ddb27c133cd7a5ac704ac573 |
---|---|
oai_identifier_str |
oai:localhost:1/13670 |
network_acronym_str |
UFLA |
network_name_str |
Repositório Institucional da UFLA |
repository_id_str |
|
spelling |
Aroma profile discrimination of coffees and industrial blends according to the chromatic valueCoffee aromaCoffee aroma profileFood SciencesRoasting degreeChromatic valueIn 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.2013-01-142017-08-01T20:06:53Z2017-08-01T20:06:53Z2012info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://repositorio.ufla.br/jspui/handle/1/13670http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/281Coffee Science; v. 7, n. 2 (2012)Coffee Science; v. 7, n. 2 (2012)Coffee Science; v. 7, n. 2 (2012)1984-39091809-6875reponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://www.coffeescience.ufla.br/index.php/Coffeescience/article/downloadSuppFile/281/121Rodrigues, Carla IgrejaMáguas, CristinaNogueira, J. M. F.enginfo:eu-repo/semantics/openAccess2017-10-16T18:59:43Zoai:localhost:1/13670Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2017-10-16T18:59:43Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
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 Coffee aroma profile Food Sciences Roasting degree Chromatic value |
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 Coffee aroma profile Food Sciences Roasting degree Chromatic value |
topic |
Coffee aroma Coffee aroma profile Food Sciences Roasting degree Chromatic value |
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 |
2012 |
dc.date.none.fl_str_mv |
2012 2013-01-14 2017-08-01T20:06:53Z 2017-08-01T20:06:53Z |
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 |
http://repositorio.ufla.br/jspui/handle/1/13670 http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/281 |
url |
http://repositorio.ufla.br/jspui/handle/1/13670 http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/281 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/downloadSuppFile/281/121 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Coffee Science; v. 7, n. 2 (2012) Coffee Science; v. 7, n. 2 (2012) Coffee Science; v. 7, n. 2 (2012) 1984-3909 1809-6875 reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1807835062191783936 |