Coffes and industrial blends aroma profile discrimination 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/1/13558 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. |
id |
UFLA_deec29d8844ded35aaf44c7098127824 |
---|---|
oai_identifier_str |
oai:localhost:1/13558 |
network_acronym_str |
UFLA |
network_name_str |
Repositório Institucional da UFLA |
repository_id_str |
|
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 |