Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.
Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.
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DOI：
10.1016/j.foodres.2018.03.077
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发表时间：
2018-06
期刊：
影响因子：
--
通讯作者：
Fisk ID
中科院分区：
文献类型：
--
作者：
Caporaso N;Whitworth MB;Cui C;Fisk ID
本文报道了SPME-GC-MS对单个烘焙咖啡豆挥发性成分的分析。目的是了解在恒定的烘焙条件下，单个烘焙咖啡豆之间挥发性化合物的相对丰度和可变性。从13个国家取样25批阿拉比卡和罗布斯塔咖啡豆，从每批中随机抽取10颗咖啡豆，在210 °C的流化床烘焙机中单独烘焙3 分钟。烘焙咖啡中50种挥发性化合物的高变异性（CV = 14.0-53.3%）在批次内（每批10颗咖啡豆）获得。酚类和杂环氮化合物的批内变异程度普遍较高，而酮类是最均匀的化合物（CV < 20%）。批间变异较大，变异系数为15.6 ~ 179.3%。2,3-丁二醇、3-乙基吡啶和己醛变化最大。此外，还可以建立基于地理来源的分类模型，使用LDA和MLR分类器分别获得99.5%和90.8%的准确率，并对阿拉比卡和罗布斯塔进行分类。这些结果进一步深入了解了咖啡香气的自然变化，并可用于获得更高质量和更一致的最终产品。我们的研究结果表明，咖啡挥发性浓度除了受烘焙程度的影响外，还受其他因素的影响，尤其是生咖啡成分，而生咖啡成分又受咖啡品种、地理来源、成熟阶段和采收前后加工的影响。采用SPME-GC-MS分析了不同烘焙咖啡豆的挥发性成分。观察到高的批次间和批次内变异性，特别是3-乙基吡啶。多元统计可以预测咖啡的产地（种类和地点）。挥发物的可变性很大，不同的化学类别表现出不同的行为。
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. Volatile compounds associated with individual roasted coffee beans were analysed by SPME-GC-MS. High inter- and intra-batch variability was observed, especially for 3-ethylpyridine. Multivariate statistics allowed prediction of coffee origin (species and location). Variability of volatiles is wide, with different chemical classes showing diverse behaviour.
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影响因子：
5.5
作者：
Caporaso N;Whitworth MB;Grebby S;Fisk ID
通讯作者：
Fisk ID
影响因子：
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