| Title: | Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS |
| Author(s): | Caporaso N; Whitworth MB; Cui C; Fisk ID; |
| Address: | "Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK; Campden BRI, Chipping Campden, Gloucestershire GL55 6LD, UK. Campden BRI, Chipping Campden, Gloucestershire GL55 6LD, UK. University College London, London, UK. Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK. Electronic address: ian.fisk@nottingham.ac.uk" |
| DOI: | 10.1016/j.foodres.2018.03.077 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Print) 0963-9969 (Linking) |
| Abstract: | "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?ª+ degrees C for 3?ª+min. High variability (CV?ª+=?ª+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?ª+ |
| Keywords: | Coffea/*chemistry/growth & development Food Analysis/*methods Food Handling/*methods *Gas Chromatography-Mass Spectrometry *Hot Temperature Odorants/*analysis Seeds/*chemistry/growth & development Smell *Solid Phase Microextraction Taste Volatile Organic; |
| Notes: | "MedlineCaporaso, Nicola Whitworth, Martin B Cui, Chenhao Fisk, Ian D eng BB/I532902/1/Biotechnology and Biological Sciences Research Council/United Kingdom Comparative Study Research Support, Non-U.S. Gov't Canada 2018/05/08 Food Res Int. 2018 Jun; 108:628-640. doi: 10.1016/j.foodres.2018.03.077. Epub 2018 Apr 3" |
