| Title: | Identification of biochemical features of defective Coffea arabica L. beans |
| Author(s): | Casas MI; Vaughan MJ; Bonello P; McSpadden Gardener B; Grotewold E; Alonso AP; |
| Address: | "Molecular Cellular and Developmental Biology Graduate Program, The Ohio State University, 1060 Carmack Road, Columbus, OH 43210, USA; Center for Applied Plant Sciences (CAPS), The Ohio State University, 1060 Carmack Road, Columbus, OH 43210, USA; Department of Molecular Genetics, The Ohio State University, 1060 Carmack Road, Columbus, OH 43210, USA. Center for Applied Plant Sciences (CAPS), The Ohio State University, 1060 Carmack Road, Columbus, OH 43210, USA; Department of Plant Pathology, The Ohio State University-OARDC, 1680 Madison Ave.,Wooster, OH, 44691, USA. Center for Applied Plant Sciences (CAPS), The Ohio State University, 1060 Carmack Road, Columbus, OH 43210, USA; Department of Plant Pathology, The Ohio State University, 2021 Coffey Road, Columbus, OH 43210, USA. Center for Applied Plant Sciences (CAPS), The Ohio State University, 1060 Carmack Road, Columbus, OH 43210, USA; Department of Molecular Genetics, The Ohio State University, 1060 Carmack Road, Columbus, OH 43210, USA. Center for Applied Plant Sciences (CAPS), The Ohio State University, 1060 Carmack Road, Columbus, OH 43210, USA; Department of Molecular Genetics, The Ohio State University, 1060 Carmack Road, Columbus, OH 43210, USA. Electronic address: alonso.19@osu.edu" |
| DOI: | 10.1016/j.foodres.2017.02.015 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Coffee organoleptic properties are based in part on the quality and chemical composition of coffee beans. The presence of defective beans during processing and roasting contribute to off flavors and reduce overall cup quality. A multipronged approach was undertaken to identify specific biochemical markers for defective beans. To this end, beans were split into defective and non-defective fractions and biochemically profiled in both green and roasted states. A set of 17 compounds in green beans, including organic acids, amino acids and reducing sugars; and 35 compounds in roasted beans, dominated by volatile compounds, organic acids, sugars and sugar alcohols, were sufficient to separate the defective and non-defective fractions. Unsorted coffee was examined for the presence of the biochemical markers to test their utility in detecting defective beans. Although the green coffee marker compounds were found in all fractions, three of the roasted coffee marker compounds (1-methylpyrrole, 5-methyl- 2-furfurylfuran, and 2-methylfuran) were uniquely present in defective fractions" |
| Keywords: | "Amino Acids/analysis Antioxidants/analysis Chemical Phenomena Coffea/*chemistry Coffee/*chemistry Food Handling Hot Temperature Seeds/chemistry Volatile Organic Compounds/analysis 1H-pyrrole, 1-methyl- (PubChem CID: 7304) 2-(2-furanylmethyl)-5-methyl- (Pu;" |
| Notes: | "MedlineCasas, Maria I Vaughan, Michael J Bonello, Pierluigi McSpadden Gardener, Brian Grotewold, Erich Alonso, Ana P eng Research Support, Non-U.S. Gov't Canada 2017/04/12 Food Res Int. 2017 May; 95:59-67. doi: 10.1016/j.foodres.2017.02.015. Epub 2017 Feb 28" |
