| Title: | Analysis of volatile profiles of green Hawai'ian coffee beans damaged by the coffee berry borer (Hypothenemus hampei) |
| Author(s): | Walker HE; Lehman KA; Wall MM; Siderhurst MS; |
| Address: | "Department of Chemistry, Eastern Mennonite University, Harrisonburg, VA, USA. Daniel K. Inouye U.S. Pacific Basin Agricultural Research Center, Agricultural Research Service, United States Department of Agriculture, Hilo, HI, USA" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: The coffee berry borer (CBB), Hypothenemus hampei, is the most destructive insect pest of coffee globally, causing significant losses in yield and leading to 'off' flavors in damaged beans. Automated headspace sampling (AHS) and gas chromatography-mass spectrometry (GC-MS) were used to investigate changes in the volatile profiles of CBB-damaged green coffee beans. Green coffee from three coffee farms on the island of Hawai'i were sorted into three levels of CBB damage: non-damaged, slightly damaged (1-2 pinholes/bean), and heavily damaged (> 2 pinholes/bean). RESULTS: Distinct differences were found between green coffee bean samples based on the amounts of eight prominent volatiles. The amount of CBB damage was particularly correlated with the amount of both hexanal and 2-pentylfuran. Principal component analysis showed clustering of non-damaged green beans, which did not overlap with the slightly or heavily damaged clusters. Good separation was also found between a mixture of 50% slightly damaged and non-damaged coffee. However, 20% slightly damaged and non-damaged coffee clusters showed strong overlap. CONCLUSION: Understanding the effects of CBB damage on coffee flavor profiles is critical to quality control for this valuable agricultural product. The results of this study show that the volatile profiles of green coffee beans vary with CBB damage. With specific volatile profiles for CBB-damaged coffee identified, coffee samples can be tested in the lab, or potentially on the farm or in coffee mills, to identify high levels of CBB damage that may lead to off flavors and a reduction in product quality and value. (c) 2018 Society of Chemical Industry" |
| Keywords: | Animals Coffea/chemistry/*parasitology Coffee/chemistry Flavoring Agents/*chemistry Gas Chromatography-Mass Spectrometry Humans Plant Diseases/*parasitology Seeds/*chemistry/parasitology Taste Volatile Organic Compounds/*chemistry Weevils/*physiology Gc-m; |
| Notes: | "MedlineWalker, Hannah E Lehman, Katherine A Wall, Marisa M Siderhurst, Matthew S eng England 2018/10/03 J Sci Food Agric. 2019 Mar 15; 99(4):1954-1960. doi: 10.1002/jsfa.9393. Epub 2018 Nov 7" |
