| Title: | Quantitative Validation of the In-Bean Approach in Coffee Roasting |
| Author(s): | Poisson L; Pittet J; Schaerer A; Mestdagh F; Davidek T; |
| Address: | "Nestle Product Technology Centre Beverage Orbe, Societe des Produits Nestle S.A., CH-1350 Orbe, Switzerland. Nestle Nespresso S.A., CH-1680 Romont, Switzerland" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "The representativeness of the so-called biomimetic 'in-bean' technique was studied by following the formation of target aroma compounds during the roasting course (10 points from 0 to 400 s) in recombined coffee beans and non-treated green coffee reference beans. For this purpose, the water-soluble fraction was replaced by a biomimetic recombinate in reconstituted beans prior to roasting. The targeted analysis of key aroma compounds was performed by means of the stable isotope dilution assay and solid-phase microextraction-gas chromatography-mass spectrometry of roasted and ground coffee samples. The results were compared to the quantitative data on a green coffee reference roasted under the same conditions. The results showed similar formation kinetics for most of the evaluated volatiles, such as Strecker aldehydes, alkylpyrazines, or alpha-diketones. In addition, the final quantities of key odorants in both types of samples were quite comparable. Hence, the refined biomimetic approach was validated as a valuable tool in studying different aspects of flavor formation upon coffee roasting" |
| Keywords: | Coffea/*chemistry Cooking/*methods Flavoring Agents/chemistry Gas Chromatography-Mass Spectrometry Hot Temperature Odorants/analysis Seeds/chemistry Volatile Organic Compounds/chemistry Maillard reaction coffee flavor formation kinetics precursors roastin; |
| Notes: | "MedlinePoisson, Luigi Pittet, Jonathan Schaerer, Anja Mestdagh, Frederic Davidek, Tomas eng Evaluation Study Validation Study 2019/11/07 J Agric Food Chem. 2020 Apr 29; 68(17):4732-4742. doi: 10.1021/acs.jafc.9b05436. Epub 2019 Nov 6" |
