« Previous AbstractSynthetic musks in environmental samples: indicator compounds with relevant properties for environmental monitoring    Next AbstractTranscription factor cap n collar C regulates multiple cytochrome P450 genes conferring adaptation to potato plant allelochemicals and resistance to imidacloprid in Leptinotarsa decemlineata (Say) »

Food Res Int

Title:		Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends
Author(s):		Kalschne DL; Viegas MC; De Conti AJ; Corso MP; Benassi MT;
Address:		"Departamento de Ciencia e Tecnologia de Alimentos, Centro de Ciencias Agrarias, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 6, Londrina, PR, Brazil. Companhia Iguacu de Cafe Soluvel S.A., Research and Development, BR-369, Km 88, C. Procopio, PR, Brazil. Departamento Academico de Alimentos, Universidade Tecnologica Federal do Parana, Avenida Brasil, Bairro Independencia, Medianeira, PR, Brazil. Departamento de Ciencia e Tecnologia de Alimentos, Centro de Ciencias Agrarias, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 6, Londrina, PR, Brazil. Electronic address: martatb@uel.br"
Journal Title:		Food Res Int
Year:		2018
Volume:		20171121
Issue:
Page Number:		393 - 402
DOI:		10.1016/j.foodres.2017.11.017
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Between 15 and 20% of Brazilian coffee production corresponds to defective beans (PVA), which decreases the quality of the coffee brew. Steam treatment has been reported as an alternative to improve the volatile profile and cup quality of coffee. The aim of this study was to propose a steam treatment of defective Coffea canephora beans to improve the volatile profile of the roasted coffee. The sensory impacts of adding steamed coffee (SC) in Coffea arabica blends were evaluated. The steam treatments studied modified the volatile profile of roasted SCs, increasing the contents of acetoin, benzyl alcohol, maltol, 2,6-dimethylpyrazine, 2-furfurylthiol, and 5-methylfurfural and decreasing the contents of 4-ethylguaiacol, isovaleric acid, methional, 2,3-diethyl-5-methylpyrazine, and 3-methoxy-3-methylpyrazine. Among the evaluated parameters, the best condition to maximized the content of the volatiles with a potential positive impact and minimize those with a potential negative impact was 5bar/16min (SC 5). The thresholds of consumer rejection and of detection indicate that up to 30% SC 5 can be added to a high cup quality Coffea arabica coffee without perception or rejection of the coffee brew. A blend of 30% of SC 5 and 70% of Coffea arabica was well accepted"
Keywords:		"Adolescent Adult Coffea/*chemistry *Coffee/chemistry/standards Female Food Handling/*methods Humans Male Odorants/analysis Pressure Seeds/chemistry *Steam Volatile Organic Compounds/*analysis Young Adult 2, 3-Pentanedione (PubChem CID: 11747) 2-Furfurylthi;"
Notes:		"MedlineKalschne, Daneysa Lahis Viegas, Marcelo Caldeira De Conti, Antonio Jose Corso, Marines Paula Benassi, Marta de Toledo eng Research Support, Non-U.S. Gov't Canada 2018/02/13 Food Res Int. 2018 Mar; 105:393-402. doi: 10.1016/j.foodres.2017.11.017. Epub 2017 Nov 21"