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Food Chem

Title:		Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators
Author(s):		Toci AT; Farah A;
Address:		"Nucleo de Pesquisa em Cafe Prof. Luiz Carlos Trugo, Laboratorio de Quimica e Bioatividade de Alimentos, Instituto de Nutricao, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil; Programa de Pos-Graduacao em Ciencia de Alimentos, Instituto de Quimica, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil. Nucleo de Pesquisa em Cafe Prof. Luiz Carlos Trugo, Laboratorio de Quimica e Bioatividade de Alimentos, Instituto de Nutricao, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil; Programa de Pos-Graduacao em Ciencia de Alimentos, Instituto de Quimica, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil. Electronic address: afarah@nutricao.ufrj.br"
Journal Title:		Food Chem
Year:		2014
Volume:		20131214
Issue:
Page Number:		298 - 314
DOI:		10.1016/j.foodchem.2013.12.040
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"In the present work, the volatile profiles of green and roasted Brazilian defective coffee seeds and their controls were characterised, totalling 159 compounds. Overall, defective seeds showed higher number and concentration of volatile compounds compared to those of control seeds, especially pyrazines, pyrroles and phenols. Corroborating our previous results, butyrolactone and hexanoic acid, previously considered as potential defective seeds' markers, were observed only in raw and roasted defective seeds, respectively, and not in control seeds. New compounds were suggested as potential defective seeds' markers: hexanoic acid (for raw and roasted defective seeds in general), butyrolactone (for raw defective seeds in general), and 3-ethyl-2-methyl-1,3-hexadiene (for raw black seeds); beta-linalool and 2-butyl-3,5-dimethylpyrazine (for roasted defective seeds in general), and 2-pentylfuran (for roasted black seeds). Additional compounds suggested as low quality indicators were 2,3,5,6-tetramethylpyrazine,2,3-butanediol and 4-ethylguaiacol, beta-linalool, 2-,3-dimethylbutyl butanoate, 2-phenylethyl acetate, 2,3-butanedione, hexanedioic acid, guaiacol, 2,3-dihydro-2-methyl-1H-benzopyrrol, 3-methylpiperidine, 2-pentylpiperidine, 3-octen-2-one, 2-octenal, 2-pentylfuran and 2-butyl-3-methylpyrazine"
Keywords:		Alcohols/chemistry Aldehydes Biomarkers/*chemistry Brazil Coffea/*chemistry Coffee/*chemistry Cooking Esters/chemistry Phenols/chemistry Quality Control Seeds/*chemistry Volatile Organic Compounds/*chemistry Coffee Defective seeds Quality Volatile compoun;
Notes:		"MedlineToci, Aline T Farah, Adriana eng Comparative Study Research Support, Non-U.S. Gov't England 2014/02/05 Food Chem. 2014 Jun 15; 153:298-314. doi: 10.1016/j.foodchem.2013.12.040. Epub 2013 Dec 14"