Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators.
In the present work, the volatile profiles of green and roasted Brazilian defective coffee seeds and their controls were characterised, totalling 159 compounds. Overall, defective seeds showed higher number and concentration of volatile compounds compared to those of control seeds, especially pyrazines, pyrroles and phenols. Corroborating our previous results, butyrolactone and hexanoic acid, previously considered as potential defective seeds' markers, were observed only in raw and roasted defective seeds, respectively, and not in control seeds. New compounds were suggested as potential defective seeds' markers: hexanoic acid (for raw and roasted defective seeds in general), butyrolactone (for raw defective seeds in general), and 3-ethyl-2-methyl-1,3-hexadiene (for raw black seeds); β-linalool and 2-butyl-3,5-dimethylpyrazine (for roasted defective seeds in general), and 2-pentylfuran (for roasted black seeds). Additional compounds suggested as low quality indicators were 2,3,5,6-tetramethylpyrazine,2,3-butanediol and 4-ethylguaiacol, β-linalool, 2-,3-dimethylbutyl butanoate, 2-phenylethyl acetate, 2,3-butanedione, hexanedioic acid, guaiacol, 2,3-dihydro-2-methyl-1H-benzopyrrol, 3-methylpiperidine, 2-pentylpiperidine, 3-octen-2-one, 2-octenal, 2-pentylfuran and 2-butyl-3-methylpyrazine.
Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo, Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil; Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
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Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo, Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil; Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil. Electronic address: afarah@nutricao.ufrj.br.
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D000438:Alcohols / Q000737:chemistry; D000447:Aldehydes; D015415:Biomarkers / Q000737:chemistry*; D001938:Brazil; D040503:Coffea / Q000737:chemistry*; D003069:Coffee / Q000737:chemistry*; D003296:Cooking; D004952:Esters / Q000737:chemistry; D010636:Phenols / Q000737:chemistry; D011786:Quality Control; D012639:Seeds / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000737:chemistry*
D000438:Alcohols; D000447:Aldehydes; D015415:Biomarkers; D003069:Coffee; D004952:Esters; D010636:Phenols; D055549:Volatile Organic Compounds
Coffee; Defective seeds; Quality; Volatile compounds; Volatile fingerprint; Volatile markers