Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS
Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS
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DOI：
10.3390/s20072124
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发表时间：
2020-04-01
期刊：
影响因子：
3.9
通讯作者：
Rusinek, Robert
中科院分区：
文献类型：
--
作者：
Marek, Gancarz;Dobrzanski, Bohdan, Jr.;Rusinek, Robert
本文描述了基于电子鼻的检测和区分来自不同国家的咖啡在相同的时间和温度条件下在哥特烘焙机中烘焙的挥发性化合物图谱的可能性。研究中使用的材料是来自巴西、埃塞俄比亚、危地马拉、哥斯达黎加和秘鲁的烘焙阿拉比卡咖啡豆。这些分析是利用位于卢布林的波兰科学院农业物理研究所设计和建造的AGRINOSE电子鼻进行的。用气相色谱-质谱法对该装置提供的挥发性化合物图谱分析结果进行了验证。化学计量学测试表明，在咖啡挥发性化合物图谱中，醇、酸、醛、叠氮和肼起主导作用。它们含量的差异对来自不同国家的咖啡的气味特征产生了影响。在来自秘鲁和巴西的咖啡中，尽管烘焙条件相同，但仍检测到来自氮杂环族的高含量吡啶。挥发性物质的分析结果与GC-MS分析结果一致，并具有相关性。这表明，根据咖啡的挥发性化合物图谱，麦芽糖是一种很有前途的选择咖啡的工具。
This paper describes the possibility of electronic nose-based detection and discrimination of volatile compound profiles of coffee from different countries roasted in a Gothot roaster under identical time and thermal regimes. The material used in the study was roasted Arabica coffee beans from Brazil, Ethiopia, Guatemala, Costa Rica, and Peru. The analyses were carried out with the use of the Agrinose electronic nose designed and constructed at the Institute of Agrophysics of the Polish Academy of Sciences in Lublin. The results of the volatile compound profile analysis provided by the Agrinose device were verified with the GC-MS technique. Chemometric tests demonstrated a dominant role of alcohols, acids, aldehydes, azines, and hydrazides in the coffee volatile compound profile. The differences in their content had an impact on the odor profile of the coffees originating from the different countries. High content of pyridine from the group of azines was detected in the coffee from Peru and Brazil despite the same roasting conditions. The results of the Agrinose analysis of volatile substances were consistent and correlated with the GC-MS results. This suggests that the Agrinose is a promising tool for selection of coffees based on their volatile compound profile.