Determination of volatile marker compounds of common coffee roast defects
Coffee beans from the same origin were roasted using six time-temperature profiles, in order to identify volatile aroma compounds associated with five common roast coffee defects (light, scorched, dark, baked and underdeveloped). Thirty-seven volatile aroma compounds were selected on the basis tha...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Published: |
Elsevier
2016
|
| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/33432/ |
| _version_ | 1848794629749604352 |
|---|---|
| author | Yang, Ni Liu, Chujiao Kreuzfeldt Degn, Tina Munchow, Morten Fisk, Ian D. |
| author_facet | Yang, Ni Liu, Chujiao Kreuzfeldt Degn, Tina Munchow, Morten Fisk, Ian D. |
| author_sort | Yang, Ni |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | Coffee beans from the same origin were roasted using six time-temperature profiles, in order to identify volatile aroma compounds associated with five common roast coffee defects (light, scorched, dark, baked and underdeveloped). Thirty-seven volatile aroma compounds were selected on the basis that they had previously been identified as potent odorants of coffee and were also identified in all coffee brew preparations; the relative abundance of these aroma compounds was then evaluated using gas chromatography mass spectrometry (GC-MS) with headspace solid phase micro extraction. Some of the 37 key aroma compounds were significantly changed in each coffee roast defect and changes in one marker compound was chosen for each defect type, that is, indole for light defect, 4-ethyl-2-methoxyphenol for scorched defect, phenol for dark defect, maltol for baked defect and 2,5-dimethylfuran for underdeveloped defect. The association of specific changes in aroma profiles for different roast defects has not been shown previously and could be incorporated into screening tools to enable the coffee industry quickly identify if roast defects occur during production. |
| first_indexed | 2025-11-14T19:19:14Z |
| format | Article |
| id | nottingham-33432 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T19:19:14Z |
| publishDate | 2016 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-334322020-05-04T18:21:10Z https://eprints.nottingham.ac.uk/33432/ Determination of volatile marker compounds of common coffee roast defects Yang, Ni Liu, Chujiao Kreuzfeldt Degn, Tina Munchow, Morten Fisk, Ian D. Coffee beans from the same origin were roasted using six time-temperature profiles, in order to identify volatile aroma compounds associated with five common roast coffee defects (light, scorched, dark, baked and underdeveloped). Thirty-seven volatile aroma compounds were selected on the basis that they had previously been identified as potent odorants of coffee and were also identified in all coffee brew preparations; the relative abundance of these aroma compounds was then evaluated using gas chromatography mass spectrometry (GC-MS) with headspace solid phase micro extraction. Some of the 37 key aroma compounds were significantly changed in each coffee roast defect and changes in one marker compound was chosen for each defect type, that is, indole for light defect, 4-ethyl-2-methoxyphenol for scorched defect, phenol for dark defect, maltol for baked defect and 2,5-dimethylfuran for underdeveloped defect. The association of specific changes in aroma profiles for different roast defects has not been shown previously and could be incorporated into screening tools to enable the coffee industry quickly identify if roast defects occur during production. Elsevier 2016-11-15 Article PeerReviewed Yang, Ni, Liu, Chujiao, Kreuzfeldt Degn, Tina, Munchow, Morten and Fisk, Ian D. (2016) Determination of volatile marker compounds of common coffee roast defects. Food Chemistry, 211 . pp. 206-214. ISSN 0308-8146 Coffee; Roast defects; Coffee production; Aroma chemistry; Quality control http://www.sciencedirect.com/science/article/pii/S0308814616306367 doi:10.1016/j.foodchem.2016.04.124 doi:10.1016/j.foodchem.2016.04.124 |
| spellingShingle | Coffee; Roast defects; Coffee production; Aroma chemistry; Quality control Yang, Ni Liu, Chujiao Kreuzfeldt Degn, Tina Munchow, Morten Fisk, Ian D. Determination of volatile marker compounds of common coffee roast defects |
| title | Determination of volatile marker compounds of common coffee roast defects |
| title_full | Determination of volatile marker compounds of common coffee roast defects |
| title_fullStr | Determination of volatile marker compounds of common coffee roast defects |
| title_full_unstemmed | Determination of volatile marker compounds of common coffee roast defects |
| title_short | Determination of volatile marker compounds of common coffee roast defects |
| title_sort | determination of volatile marker compounds of common coffee roast defects |
| topic | Coffee; Roast defects; Coffee production; Aroma chemistry; Quality control |
| url | https://eprints.nottingham.ac.uk/33432/ https://eprints.nottingham.ac.uk/33432/ https://eprints.nottingham.ac.uk/33432/ |