Tags

Type your tag names separated by a space and hit enter

Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East.
Food Chem. 2021 Jul 01; 349:129162.FC

Abstract

Coffee is among the most consumed beverages worldwide. The present study reports on the aroma composition associated with coffee seeds brewing. Aroma of authentic coffee specimens of Coffea arabica and C. robusta alongside with typical products consumed in the Middle East were analyzed using HS-SPME coupled with GC-MS. In addition, multivariate data analysis (MVA) was employed. Results revealed for 102 volatiles with a distinct aroma profile between the different brewing methods. Infusion demonstrated higher esters level, while decoction and maceration were more abundant in sesquiterpenes and terpene alcohols, respectively. Besides, heat-induced products, i.e., 4-vinyl guaiacol was identified as potential roasting index in instant coffee and roasted C. robusta brews. Blending with cardamom further masked the smoky odor of such compounds by its fragrant terpinyl acetate. This study provides the first report on the chemical sensory attributes of Middle Eastern coffee blends and further reveal for the impact of brewing, roasting on its aroma composition.

Authors+Show Affiliations

Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt.Pharmacognosy Department, College of Pharmacy, Tanta University, Elguish Street, 31527 Tanta, Egypt; Institute of Bioprocess Engineering, Technical University of Kaiserslautern, Gottlieb-Daimler-Str. 49, 67663 Kaiserslautern, Germany.Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El-Aini St., P.B. 11562 Cairo, Egypt. Electronic address: mohamed.farag@pharma.cu.edu.eg.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33550017

Citation

Abdelwareth, Amr, et al. "Chemometrics-based Aroma Profiling for Revealing Origin, Roasting Indices, and Brewing Method in Coffee Seeds and Its Commercial Blends in the Middle East." Food Chemistry, vol. 349, 2021, p. 129162.
Abdelwareth A, Zayed A, Farag MA. Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East. Food Chem. 2021;349:129162.
Abdelwareth, A., Zayed, A., & Farag, M. A. (2021). Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East. Food Chemistry, 349, 129162. https://doi.org/10.1016/j.foodchem.2021.129162
Abdelwareth A, Zayed A, Farag MA. Chemometrics-based Aroma Profiling for Revealing Origin, Roasting Indices, and Brewing Method in Coffee Seeds and Its Commercial Blends in the Middle East. Food Chem. 2021 Jul 1;349:129162. PubMed PMID: 33550017.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East. AU - Abdelwareth,Amr, AU - Zayed,Ahmed, AU - Farag,Mohamed A, Y1 - 2021/01/26/ PY - 2020/10/28/received PY - 2020/12/29/revised PY - 2021/01/19/accepted PY - 2021/2/8/pubmed PY - 2021/3/27/medline PY - 2021/2/7/entrez KW - Aroma KW - Brewing KW - Chemometrics KW - Coffee KW - HS-SPME KW - Roasting SP - 129162 EP - 129162 JF - Food chemistry JO - Food Chem VL - 349 N2 - Coffee is among the most consumed beverages worldwide. The present study reports on the aroma composition associated with coffee seeds brewing. Aroma of authentic coffee specimens of Coffea arabica and C. robusta alongside with typical products consumed in the Middle East were analyzed using HS-SPME coupled with GC-MS. In addition, multivariate data analysis (MVA) was employed. Results revealed for 102 volatiles with a distinct aroma profile between the different brewing methods. Infusion demonstrated higher esters level, while decoction and maceration were more abundant in sesquiterpenes and terpene alcohols, respectively. Besides, heat-induced products, i.e., 4-vinyl guaiacol was identified as potential roasting index in instant coffee and roasted C. robusta brews. Blending with cardamom further masked the smoky odor of such compounds by its fragrant terpinyl acetate. This study provides the first report on the chemical sensory attributes of Middle Eastern coffee blends and further reveal for the impact of brewing, roasting on its aroma composition. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/33550017/Chemometrics_based_aroma_profiling_for_revealing_origin_roasting_indices_and_brewing_method_in_coffee_seeds_and_its_commercial_blends_in_the_Middle_East_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(21)00166-7 DB - PRIME DP - Unbound Medicine ER -