Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality
Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality
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DOI：
10.1016/j.foodchem.2012.06.060
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发表时间：
2012-12-15
期刊：
影响因子：
8.8
通讯作者：
Joet, T.
中科院分区：
文献类型：
--
作者：
Bertrand, B.;Boulanger, R.;Joet, T.
生长在高海拔地区的咖啡比生长在低地地区的咖啡卖得好。这项研究的目的是确定咖啡豆发育期间的气候条件是否影响咖啡饮料的感官知觉以及绿色咖啡中挥发性化合物的组合。绿色咖啡样品从16个地块代表了广泛的气候变化在留尼汪岛进行了比较感官分析。采用固相微萃取技术提取挥发性成分，并采用GC-MS联用技术对挥发性成分进行分析。结果表明，在气候因子中，种子发育过程中的平均气温对感官性状影响较大。积极的质量属性，如酸度，果味特征和风味质量的相关性和典型的咖啡生产在凉爽的气候。两种挥发性化合物（乙醛和丙酮）被确定为这些冷温度的指标。在检测到的挥发物中，大多数醇、醛、烃和酮似乎与高温和高太阳辐射呈正相关，而感官特征显示出主要缺陷（即绿色、泥土味）。两种醇（丁-1，3-二醇和丁-2，3-二醇）与芳香质量、酸度的降低以及泥土和绿色风味的增加密切相关。我们假设高温会导致这些化合物在绿色咖啡中积累，即使在烘焙后也会被检测为异味。气候变化通常会使热带山区的平均气温大幅上升，预计会对咖啡质量产生不利影响。(C)2012爱思唯尔有限公司保留所有权利。
Coffee grown at high elevations fetches a better price than that grown in lowland regions. This study was aimed at determining whether climatic conditions during bean development affected sensory perception of the coffee beverage and combinations of volatile compounds in green coffee. Green coffee samples from 16 plots representative of the broad range of climatic variations in Reunion Island were compared by sensory analysis. Volatiles were extracted by solid phase micro-extraction and the volatile compounds were analysed by GC-MS. The results revealed that, among the climatic factors, the mean air temperature during seed development greatly influenced the sensory profile. Positive quality attributes such as acidity, fruity character and flavour quality were correlated and typical of coffees produced at cool climates. Two volatile compounds (ethanal and acetone) were identified as indicators of these cool temperatures. Among detected volatiles, most of the alcohols, aldehydes, hydrocarbons and ketones appeared to be positively linked to elevated temperatures and high solar radiation, while the sensory profiles displayed major defects (i.e. green, earthy flavour). Two alcohols (butan-1,3-diol and butan-2,3-diol) were closely correlated with a reduction in aromatic quality, acidity and an increase in earthy and green flavours. We assumed that high temperatures induce accumulation of these compounds in green coffee, and would be detected as off-flavours, even after roasting. Climate change, which generally involves a substantial increase in average temperatures in mountainous tropical regions, could be expected to have a negative impact on coffee quality. (C) 2012 Elsevier Ltd. All rights reserved.