Coffes and industrial blends aroma profile discrimination according to the chromatic value

Detalhes bibliográficos
Autor(a) principal: Rodrigues, Carla Isabel Igreja
Data de Publicação: 2012
Outros Autores: Hanson, Cristina Máguas, Nogueira, José Manuel Florêncio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/13558
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/492
Resumo: Different polymeric phases have been used in order to perform roasted coffee aroma analysis although not in a systematic way. Variations in the type of SPME polymer and sample composition make experimental results interpretation difficult and may hinder coffee blend differentiation. 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 chromaticvalues (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, independent of the degree of roasting. 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 degrees of roasting, 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 allow a better evaluation of coffee blend quality, and in controlling the industrial roasting processes.
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spelling Coffes and industrial blends aroma profile discrimination according to the chromatic valueDiscriminação do perfil aromático de cafés e misturas industriais de acordo com o valor cromáticoGrau de torraRoasting degreeValor cromáticoPolímero carboxen polidimetilsiloxanoCromatografia gasosaEspectrometria de massaChromatic valueCarboxen polydimethylsiloxane polymeric fibreGas chromatographyMass spectrometryDifferent polymeric phases have been used in order to perform roasted coffee aroma analysis although not in a systematic way. Variations in the type of SPME polymer and sample composition make experimental results interpretation difficult and may hinder coffee blend differentiation. 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 chromaticvalues (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, independent of the degree of roasting. 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 degrees of roasting, 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 allow a better evaluation of coffee blend quality, and in controlling the industrial roasting processes.Diferentes fases poliméricas têm sido utilizadas, a fim de realizar-se a análise do aroma do café torrado, embora isso não tenha sido feito de forma sistemática. Variações no tipo de polímero de SPME, bem como na composição da amostra tornam a interpretação dos resultados experimentais difícil o que pode inclusive interferir em tentativas de diferenciação de diferentes misturas de café. No presente trabalho, a microextração de fase sólida para análise estática de “espaço-de-cabeça”, utilizando o polímero carboxen/polidimetilsiloxano (HS-SPME (CAR/PDMS)), associada a cromatografia gasosa acoplada a espectrometria de massa (GC-MS), revelou o melhor desempenho analítico na caracterização do perfil aromático de cafés e misturas industriais, com diferentes valores cromáticos (64,9, 70,6, 75,3, 86,1 e 89,6). As classes de compostos aromáticos mais importantes identificadas nos cafés foram: pirróis, cetonas, pirazinas, furanos, fenóis, piridinas, álcoois e ácidos, independentemente do grau de torra. Aocombinar a metodologia analítica com a análise de componentes principais (HS-SPME (CAR/PDMS)/GC-MS/PCA), verificou-se que os compostos aromáticos furancarboxaldeído, 2-furanmethanol e ácido acético permitem discriminar os diferentes graus de torrefação. A abordagem proposta neste estudo pode ajudar a construir bases de dados de perfis aromáticos de uma maneira mais robusta,permitindo uma melhor avaliação da qualidade de misturas de café e melhor controle do processo industrial de torração.2012-08-062017-08-01T20:05:50Z2017-08-01T20:05:50Z2012info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfRODRIGUES, C. I. I.; HANSON, C. M.; NOGUEIRA, J. M. F. Discriminação do perfil aromático de cafés e misturas industriais de acordo com o valor cromático. Coffee Science, Lavras, v. 7, n. 2, p. 167-176, maio/ago. 2012.http://repositorio.ufla.br/jspui/handle/1/13558http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/492Coffee Science; v. 7, n. 2 (2012); 167-176Coffee Science; v. 7, n. 2 (2012); 167-176Coffee Science; v. 7, n. 2 (2012); 167-1761984-39091809-6875reponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAenghttp://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/492/pdfAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessRodrigues, Carla Isabel IgrejaHanson, Cristina MáguasNogueira, José Manuel FlorêncioRodrigues, Carla Isabel IgrejaHanson, Cristina MáguasNogueira, José Manuel Florêncio2021-02-12T16:41:41Zoai:localhost:1/13558Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2021-02-12T16:41:41Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Coffes and industrial blends aroma profile discrimination according to the chromatic value
Discriminação do perfil aromático de cafés e misturas industriais de acordo com o valor cromático
title Coffes and industrial blends aroma profile discrimination according to the chromatic value
spellingShingle Coffes and industrial blends aroma profile discrimination according to the chromatic value
Rodrigues, Carla Isabel Igreja
Grau de torra
Roasting degree
Valor cromático
Polímero carboxen polidimetilsiloxano
Cromatografia gasosa
Espectrometria de massa
Chromatic value
Carboxen polydimethylsiloxane polymeric fibre
Gas chromatography
Mass spectrometry
title_short Coffes and industrial blends aroma profile discrimination according to the chromatic value
title_full Coffes and industrial blends aroma profile discrimination according to the chromatic value
title_fullStr Coffes and industrial blends aroma profile discrimination according to the chromatic value
title_full_unstemmed Coffes and industrial blends aroma profile discrimination according to the chromatic value
title_sort Coffes and industrial blends aroma profile discrimination according to the chromatic value
author Rodrigues, Carla Isabel Igreja
author_facet Rodrigues, Carla Isabel Igreja
Hanson, Cristina Máguas
Nogueira, José Manuel Florêncio
author_role author
author2 Hanson, Cristina Máguas
Nogueira, José Manuel Florêncio
author2_role author
author
dc.contributor.author.fl_str_mv Rodrigues, Carla Isabel Igreja
Hanson, Cristina Máguas
Nogueira, José Manuel Florêncio
Rodrigues, Carla Isabel Igreja
Hanson, Cristina Máguas
Nogueira, José Manuel Florêncio
dc.subject.por.fl_str_mv Grau de torra
Roasting degree
Valor cromático
Polímero carboxen polidimetilsiloxano
Cromatografia gasosa
Espectrometria de massa
Chromatic value
Carboxen polydimethylsiloxane polymeric fibre
Gas chromatography
Mass spectrometry
topic Grau de torra
Roasting degree
Valor cromático
Polímero carboxen polidimetilsiloxano
Cromatografia gasosa
Espectrometria de massa
Chromatic value
Carboxen polydimethylsiloxane polymeric fibre
Gas chromatography
Mass spectrometry
description Different polymeric phases have been used in order to perform roasted coffee aroma analysis although not in a systematic way. Variations in the type of SPME polymer and sample composition make experimental results interpretation difficult and may hinder coffee blend differentiation. 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 chromaticvalues (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, independent of the degree of roasting. 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 degrees of roasting, 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 allow a better evaluation of coffee blend quality, and in controlling the industrial roasting processes.
publishDate 2012
dc.date.none.fl_str_mv 2012-08-06
2012
2017-08-01T20:05:50Z
2017-08-01T20:05:50Z
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 RODRIGUES, C. I. I.; HANSON, C. M.; NOGUEIRA, J. M. F. Discriminação do perfil aromático de cafés e misturas industriais de acordo com o valor cromático. Coffee Science, Lavras, v. 7, n. 2, p. 167-176, maio/ago. 2012.
http://repositorio.ufla.br/jspui/handle/1/13558
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/492
identifier_str_mv RODRIGUES, C. I. I.; HANSON, C. M.; NOGUEIRA, J. M. F. Discriminação do perfil aromático de cafés e misturas industriais de acordo com o valor cromático. Coffee Science, Lavras, v. 7, n. 2, p. 167-176, maio/ago. 2012.
url http://repositorio.ufla.br/jspui/handle/1/13558
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/492
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/492/pdf
dc.rights.driver.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.source.none.fl_str_mv Coffee Science; v. 7, n. 2 (2012); 167-176
Coffee Science; v. 7, n. 2 (2012); 167-176
Coffee Science; v. 7, n. 2 (2012); 167-176
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_ 1807835107281600512

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