Determination of volatile marker compounds of common coffee roast defects

Yang, Ni; Liu, Chujiao; Liu, Xingkun; Kreuzfeldt Degn, Tina; Munchow, Morten; Fisk, Ian D.

Abstract

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.

Citation

Yang, N., Liu, C., Liu, X., Kreuzfeldt Degn, T., Munchow, M., & Fisk, I. D. (2016). Determination of volatile marker compounds of common coffee roast defects. Food Chemistry, 211, 206-214. https://doi.org/10.1016/j.foodchem.2016.04.124

• Journal Article Type: Article
• Acceptance Date: Apr 21, 2016
• Online Publication Date: Apr 27, 2016
• Publication Date: Nov 15, 2016
• Deposit Date: May 20, 2016
• Publicly Available Date: May 20, 2016
• Journal: Food Chemistry
• Print ISSN: 0308-8146
• Electronic ISSN: 0308-8146
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 211
• Pages: 206-214
• DOI: https://doi.org/10.1016/j.foodchem.2016.04.124
• Keywords: Coffee; Roast defects; Coffee production; Aroma chemistry; Quality control
• Public URL: https://nottingham-repository.worktribe.com/output/828664
• Publisher URL: http://www.sciencedirect.com/science/article/pii/S0308814616306367
• Additional Information: This article is maintained by: Elsevier; Article Title: Determination of volatile marker compounds of common coffee roast defects; Journal Title: Food Chemistry; CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2016.04.124; Content Type: article; Copyright: © 2016 The Authors. Published by Elsevier Ltd.