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Molecules

Title:		Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds
Author(s):		Gancarz M; Dobrzanski B; Malaga-Tobola U; Tabor S; Combrzynski M; Cwikla D; Strobel WR; Oniszczuk A; Karami H; Darvishi Y; Zytek A; Rusinek R;
Address:		"Institute of Agrophysics Polish Academy of Sciences, Doswiadczalna 4, 20-290 Lublin, Poland. Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland. Pomology, Nursery and Enology Department, University of Life Sciences in Lublin, Gleboka 28, 20-400 Lublin, Poland. Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Gleboka 31, 20-612 Lublin, Poland. Rodzinna Palarnia Coffee and Sons Roastery, Boczna Lubomelskiej 4, 20-070 Lublin, Poland. Institute of Technology and Life Sciences-National Research Institute, Falenty, Al. Hrabska 3, 05-090 Raszyn, Poland. Department of Inorganic Chemistry, Medical University of Lublin, Chodzki 4a, 20-093 Lublin, Poland. Department of Biosystems Engineering, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran. Department of Biosystems Engineering, University of Tehran, Tehran P.O. Box 113654117, Iran"
Journal Title:		Molecules
Year:		2022
Volume:		20220225
Issue:		5
Page Number:		-
DOI:		10.3390/molecules27051559
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"The aim of the study was to analyze the process of roasting coffee beans in a convection-conduction roaster (CC) without a heat exchanger and a convection-conduction-radiation roaster (CCR) with a heat exchanger for determination of the aroma profile. The aroma profile was analyzed using the SPME/GC-MS technique, and an Agrinose electronic nose was used to determine the aroma profile intensity. Arabica coffee beans from five regions of the world, namely, Peru, Costa Rica, Ethiopia, Guatemala, and Brazil, were the research material. The chemometric analyses revealed the dominance of azines, alcohols, aldehydes, hydrazides, and acids in the coffee aroma profile. Their share distinguished the aroma profiles depending on the country of origin of the coffee beans. The high content of pyridine from the azine group was characteristic for the coffee roasting process in the convection-conduction roaster without a heat exchanger, which was shown by the PCA analysis. The increased content of pyridine resulted from the appearance of coal tar, especially in the CC roaster. Pyridine has an unpleasant and bitter plant-like odor, and its excess is detrimental to the human organism. The dominant and elevated content of pyridine is a defect of the coffee roasting process in the CC roaster compared to the process carried out in the CCR machine. The results obtained with the Agrinose showed that the CC roasting method had a significant effect on the sensor responses. The effect of coal tar on the coffee beans resulted in an undesirable aroma profile characterized by increased amounts of aromatic volatile compounds and higher responses of Agrinose sensors"
Keywords:		*Volatile Organic Compounds Gc-ms VOCs chemometrics convection-conduction convection-conduction-radiation electronic nose roasting coffee beans;
Notes:		"MedlineGancarz, Marek Dobrzanski, Bohdan Jr Malaga-Tobola, Urszula Tabor, Sylwester Combrzynski, Maciej Cwikla, Daniel Strobel, Waclaw Roman Oniszczuk, Anna Karami, Hamed Darvishi, Yousef Zytek, Alaksandra Rusinek, Robert eng Switzerland 2022/03/11 Molecules. 2022 Feb 25; 27(5):1559. doi: 10.3390/molecules27051559"