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Food Chem

Title:		Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions
Author(s):		Hadj Salem F; Lebrun M; Mestres C; Sieczkowski N; Boulanger R; Collignan A;
Address:		"CIRAD, UMR Qualisud, F 34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Reunion, Montpellier, France; Lallemand, SAS, 19 rue des Briquetiers, 31700 Blagnac, France. Electronic address: fatma.hadj_salem@cirad.fr. CIRAD, UMR Qualisud, F 34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Reunion, Montpellier, France. Lallemand, SAS, 19 rue des Briquetiers, 31700 Blagnac, France"
Journal Title:		Food Chem
Year:		2020
Volume:		20200409
Issue:
Page Number:		126779 -
DOI:		10.1016/j.foodchem.2020.126779
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The transfer kinetics of three labelled compounds (butanal, 2-phenyethanol, isoamyl acetate) was studied from a liquid medium into the coffee beans during simulated wet processing using four media (M) (M1: contained dehulled beans, M2: contained demucilaginated beans, M3: contained depulped beans, M4: contained depulped beans with yeast). Trials were carried out at 25 degrees C, under agitation and for five time periods (0, 6, 12, 24 and 48 h), and then the labelled volatiles were analyzed by SPME-GC-MS. The three labelled molecules were transferred into the coffee beans with different mass transfer rates; reaching at 12hrs in the M4, 0.2 +/- 0.03, 11.2 +/- 0.66 and 1.3 +/- 0.04 microg/g of coffee respectively for butanal, 2-phenyethanol and isoamyl acetate. The parchment resistance significantly affected the mass transfer of the 2-phenylethanol. Butanal and isoamyl acetate underwent metabolic reactions, which decreased their amount in the coffee beans. Furthermore, an interaction between molecules and the yeast was observed and decreased significantly the butanal's transfer"
Keywords:		Aldehydes/analysis Coffea/chemistry Coffee/*chemistry Food-Processing Industry/*methods Gas Chromatography-Mass Spectrometry Kinetics Odorants/*analysis Pentanols/analysis/chemistry Phenylethyl Alcohol/analysis/chemistry Saccharomyces cerevisiae/*metaboli;
Notes:		"MedlineHadj Salem, F Lebrun, M Mestres, C Sieczkowski, N Boulanger, R Collignan, A eng England 2020/04/20 Food Chem. 2020 Aug 30; 322:126779. doi: 10.1016/j.foodchem.2020.126779. Epub 2020 Apr 9"