Identification of biochemical features of defective Coffea arabica L. beans

Food Res Int. 2017 May:95:59-67. doi: 10.1016/j.foodres.2017.02.015. Epub 2017 Feb 28.

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: 1H-pyrrole, 1-methyl- (PubChem CID: 7304); 2-(2-furanylmethyl)-5-methyl- (PubChem CID: 595524); 3-methylbutanal (PubChem CID: 11552); Acrylic acid (PubChem CID: 6581); Amino acids; Citric acid (PubChem CID: 311); Coffee; Flavor; Fructose (PubChem CID: 5984); Malic acid (PubChem CID: 525); Organic acids; Pentitol (PubChem CID: 827); Pyridine (PubChem CID: 1049); Sucrose (PubChem CID: 5988); Sugars; Volatiles.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Amino Acids / analysis
  • Antioxidants / analysis
  • Chemical Phenomena
  • Coffea / chemistry*
  • Coffee / chemistry*
  • Food Handling
  • Hot Temperature
  • Seeds / chemistry
  • Volatile Organic Compounds / analysis

Substances

  • Amino Acids
  • Antioxidants
  • Coffee
  • Volatile Organic Compounds