Determination of volatile marker compounds of common coffee roast defects.
Coffee beans from the same origin were roasted using six time-temperature profiles, in order to identify volatile aroma compounds associated with five common roast coffee defects (light, scorched, dark, baked and underdeveloped). Thirty-seven volatile aroma compounds were selected on the basis that they had previously been identified as potent odorants of coffee and were also identified in all coffee brew preparations; the relative abundance of these aroma compounds was then evaluated using gas chromatography mass spectrometry (GC-MS) with headspace solid phase micro extraction. Some of the 37 key aroma compounds were significantly changed in each coffee roast defect and changes in one marker compound was chosen for each defect type, that is, indole for light defect, 4-ethyl-2-methoxyphenol for scorched defect, phenol for dark defect, maltol for baked defect and 2,5-dimethylfuran for underdeveloped defect. The association of specific changes in aroma profiles for different roast defects has not been shown previously and could be incorporated into screening tools to enable the coffee industry quickly identify if roast defects occur during production.
Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
Ni
N
Yang
Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
Chujiao
C
Liu
Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
Xingkun
X
Liu
Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.
Tina Kreuzfeldt
TK
Degn
Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark; The Specialty Coffee Association of Europe, Chelmsford, Essex, United Kingdom; CoffeeMind Aps, Hansstedvej 35, 2500 Valby, Denmark.
Morten
M
Munchow
Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom. Electronic address: Ian.Fisk@nottingham.ac.uk.
Ian
I
Fisk
D003069:Coffee / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods*; D005663:Furans / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D006139:Guaiacol / Q000032:analysis*; D007211:Indoles / Q000032:analysis; D019800:Phenol / Q000032:analysis; D025341:Principal Component Analysis; D011753:Pyrones / Q000032:analysis; D011786:Quality Control; D013696:Temperature; D055549:Volatile Organic Compounds / Q000032:analysis*
D003069:Coffee; D005663:Furans; D007211:Indoles; D011753:Pyrones; D055549:Volatile Organic Compounds; D019800:Phenol; C008316:maltol; D006139:Guaiacol; C030374:indole; C037555:2,5-dimethylfuran
Aroma chemistry; Coffee; Coffee production; Quality control; Roast defects