Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East
Funding Number
172116086-SFB 926
Funding Sponsor
Alexander von Humboldt-Stiftung
Author's Department
Chemistry Department
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https://doi.org/10.1016/j.foodchem.2021.129162
Document Type
Research Article
Publication Title
Food Chemistry
Publication Date
7-1-2021
doi
10.1016/j.foodchem.2021.129162
Abstract
Coffee is among the most consumed beverages worldwide. The present study reports on the aroma composition associated with coffee seeds brewing. Aroma of authentic coffee specimens of Coffea arabica and C. robusta alongside with typical products consumed in the Middle East were analyzed using HS-SPME coupled with GC–MS. In addition, multivariate data analysis (MVA) was employed. Results revealed for 102 volatiles with a distinct aroma profile between the different brewing methods. Infusion demonstrated higher esters level, while decoction and maceration were more abundant in sesquiterpenes and terpene alcohols, respectively. Besides, heat-induced products, i.e., 4-vinyl guaiacol was identified as potential roasting index in instant coffee and roasted C. robusta brews. Blending with cardamom further masked the smoky odor of such compounds by its fragrant terpinyl acetate. This study provides the first report on the chemical sensory attributes of Middle Eastern coffee blends and further reveal for the impact of brewing, roasting on its aroma composition.
Recommended Citation
APA Citation
Abdelwareth, A.
Zayed, A.
&
Farag, M.
(2021). Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East. Food Chemistry, 349,
10.1016/j.foodchem.2021.129162
https://fount.aucegypt.edu/faculty_journal_articles/2386
MLA Citation
Abdelwareth, Amr, et al.
"Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East." Food Chemistry, vol. 349, 2021,
https://fount.aucegypt.edu/faculty_journal_articles/2386