title: Identification of biochemical features of defective Coffea arabica L. beans.
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.
authors.affiliation: Molecular Cellular and Developmental Biology Graduate Program, The Ohio State University, 1060 Carmack Road, Columbus, OH 43210, USA; Center for Applied Plant Sciences (CAPS), The Ohio State University, 1060 Carmack Road, Columbus, OH 43210, USA; Department of Molecular Genetics, The Ohio State University, 1060 Carmack Road, Columbus, OH 43210, USA.
authors.forename: María I
authors.initials: MI
authors.lastname: Casas
authors.affiliation: Center for Applied Plant Sciences (CAPS), The Ohio State University, 1060 Carmack Road, Columbus, OH 43210, USA; Department of Plant Pathology, The Ohio State University-OARDC, 1680 Madison Ave.,Wooster, OH, 44691, USA.
authors.forename: Michael J
authors.initials: MJ
authors.lastname: Vaughan
authors.affiliation: Center for Applied Plant Sciences (CAPS), The Ohio State University, 1060 Carmack Road, Columbus, OH 43210, USA; Department of Plant Pathology, The Ohio State University, 2021 Coffey Road, Columbus, OH 43210, USA.
authors.forename: Pierluigi
authors.initials: P
authors.lastname: Bonello
authors.affiliation: Center for Applied Plant Sciences (CAPS), The Ohio State University, 1060 Carmack Road, Columbus, OH 43210, USA; Department of Plant Pathology, The Ohio State University, 2021 Coffey Road, Columbus, OH 43210, USA.
authors.forename: Brian
authors.initials: B
authors.lastname: McSpadden Gardener
authors.affiliation: Center for Applied Plant Sciences (CAPS), The Ohio State University, 1060 Carmack Road, Columbus, OH 43210, USA; Department of Molecular Genetics, The Ohio State University, 1060 Carmack Road, Columbus, OH 43210, USA.
authors.forename: Erich
authors.initials: E
authors.lastname: Grotewold
authors.affiliation: Center for Applied Plant Sciences (CAPS), The Ohio State University, 1060 Carmack Road, Columbus, OH 43210, USA; Department of Molecular Genetics, The Ohio State University, 1060 Carmack Road, Columbus, OH 43210, USA. Electronic address: alonso.19@osu.edu.
authors.forename: Ana P
authors.initials: AP
authors.lastname: Alonso
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D055598:Chemical Phenomena; D040503:Coffea / Q000737:chemistry*; D003069:Coffee / Q000737:chemistry*; D005511:Food Handling; D006358:Hot Temperature; D012639:Seeds / Q000737:chemistry; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D003069:Coffee; D055549:Volatile Organic Compounds
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