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Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.
Food Res Int. 2018 06; 108:628-640.FR

Abstract

We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting conditions. Twenty-five batches of Arabica and robusta species were sampled from 13 countries, and 10 single coffee beans randomly selected from each batch were individually roasted in a fluidised-bed roaster at 210 °C for 3 min. High variability (CV = 14.0-53.3%) of 50 volatile compounds in roasted coffee was obtained within batches (10 beans per batch). Phenols and heterocyclic nitrogen compounds generally had higher intra-batch variation, while ketones were the most uniform compounds (CV < 20%). The variation between batches was much higher, with the CV ranging from 15.6 to 179.3%. The highest variation was observed for 2,3-butanediol, 3-ethylpyridine and hexanal. It was also possible to build classification models based on geographical origin, obtaining 99.5% and 90.8% accuracy using LDA or MLR classifiers respectively, and classification between Arabica and robusta beans. These results give further insight into natural variation of coffee aroma and could be used to obtain higher quality and more consistent final products. Our results suggest that coffee volatile concentration is also influenced by other factors than simply the roasting degree, especially green coffee composition, which is in turn influenced by the coffee species, geographical origin, ripening stage and pre- and post-harvest processing.

Authors+Show Affiliations

Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK; Campden BRI, Chipping Campden, Gloucestershire GL55 6LD, UK.Campden BRI, Chipping Campden, Gloucestershire GL55 6LD, UK.University College London, London, UK.Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK. Electronic address: ian.fisk@nottingham.ac.uk.

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

29735099

Citation

Caporaso, Nicola, et al. "Variability of Single Bean Coffee Volatile Compounds of Arabica and Robusta Roasted Coffees Analysed By SPME-GC-MS." Food Research International (Ottawa, Ont.), vol. 108, 2018, pp. 628-640.
Caporaso N, Whitworth MB, Cui C, et al. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS. Food Res Int. 2018;108:628-640.
Caporaso, N., Whitworth, M. B., Cui, C., & Fisk, I. D. (2018). Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS. Food Research International (Ottawa, Ont.), 108, 628-640. https://doi.org/10.1016/j.foodres.2018.03.077
Caporaso N, et al. Variability of Single Bean Coffee Volatile Compounds of Arabica and Robusta Roasted Coffees Analysed By SPME-GC-MS. Food Res Int. 2018;108:628-640. PubMed PMID: 29735099.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS. AU - Caporaso,Nicola, AU - Whitworth,Martin B, AU - Cui,Chenhao, AU - Fisk,Ian D, Y1 - 2018/04/03/ PY - 2017/12/19/received PY - 2018/03/21/revised PY - 2018/03/28/accepted PY - 2018/5/9/entrez PY - 2018/5/8/pubmed PY - 2019/10/8/medline KW - Coffea arabica L. KW - Coffea canephora L KW - Coffee aroma KW - Coffee roasting KW - Coffee volatile compounds KW - Headspace analysis KW - SPME-GC/MS KW - Single coffee bean SP - 628 EP - 640 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 108 N2 - We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting conditions. Twenty-five batches of Arabica and robusta species were sampled from 13 countries, and 10 single coffee beans randomly selected from each batch were individually roasted in a fluidised-bed roaster at 210 °C for 3 min. High variability (CV = 14.0-53.3%) of 50 volatile compounds in roasted coffee was obtained within batches (10 beans per batch). Phenols and heterocyclic nitrogen compounds generally had higher intra-batch variation, while ketones were the most uniform compounds (CV < 20%). The variation between batches was much higher, with the CV ranging from 15.6 to 179.3%. The highest variation was observed for 2,3-butanediol, 3-ethylpyridine and hexanal. It was also possible to build classification models based on geographical origin, obtaining 99.5% and 90.8% accuracy using LDA or MLR classifiers respectively, and classification between Arabica and robusta beans. These results give further insight into natural variation of coffee aroma and could be used to obtain higher quality and more consistent final products. Our results suggest that coffee volatile concentration is also influenced by other factors than simply the roasting degree, especially green coffee composition, which is in turn influenced by the coffee species, geographical origin, ripening stage and pre- and post-harvest processing. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29735099/Variability_of_single_bean_coffee_volatile_compounds_of_Arabica_and_robusta_roasted_coffees_analysed_by_SPME_GC_MS_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(18)30267-9 DB - PRIME DP - Unbound Medicine ER -