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Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds
The aim of the study was to analyze the process of roasting coffee beans in a convection–conduction roaster (CC) without a heat exchanger and a convection–conduction–radiation roaster (CCR) with a heat exchanger for determination of the aroma profile. The aroma profile was analyzed using the SPME/GC...
Autores principales: | , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8911706/ https://www.ncbi.nlm.nih.gov/pubmed/35268660 http://dx.doi.org/10.3390/molecules27051559 |
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author | Gancarz, Marek Dobrzański, Bohdan Malaga-Toboła, Urszula Tabor, Sylwester Combrzyński, Maciej Ćwikła, Daniel Strobel, Wacław Roman Oniszczuk, Anna Karami, Hamed Darvishi, Yousef Żytek, Alaksandra Rusinek, Robert |
author_facet | Gancarz, Marek Dobrzański, Bohdan Malaga-Toboła, Urszula Tabor, Sylwester Combrzyński, Maciej Ćwikła, Daniel Strobel, Wacław Roman Oniszczuk, Anna Karami, Hamed Darvishi, Yousef Żytek, Alaksandra Rusinek, Robert |
author_sort | Gancarz, Marek |
collection | PubMed |
description | The aim of the study was to analyze the process of roasting coffee beans in a convection–conduction roaster (CC) without a heat exchanger and a convection–conduction–radiation roaster (CCR) with a heat exchanger for determination of the aroma profile. The aroma profile was analyzed using the SPME/GC-MS technique, and an Agrinose electronic nose was used to determine the aroma profile intensity. Arabica coffee beans from five regions of the world, namely, Peru, Costa Rica, Ethiopia, Guatemala, and Brazil, were the research material. The chemometric analyses revealed the dominance of azines, alcohols, aldehydes, hydrazides, and acids in the coffee aroma profile. Their share distinguished the aroma profiles depending on the country of origin of the coffee beans. The high content of pyridine from the azine group was characteristic for the coffee roasting process in the convection–conduction roaster without a heat exchanger, which was shown by the PCA analysis. The increased content of pyridine resulted from the appearance of coal tar, especially in the CC roaster. Pyridine has an unpleasant and bitter plant-like odor, and its excess is detrimental to the human organism. The dominant and elevated content of pyridine is a defect of the coffee roasting process in the CC roaster compared to the process carried out in the CCR machine. The results obtained with the Agrinose showed that the CC roasting method had a significant effect on the sensor responses. The effect of coal tar on the coffee beans resulted in an undesirable aroma profile characterized by increased amounts of aromatic volatile compounds and higher responses of Agrinose sensors. |
format | Online Article Text |
id | pubmed-8911706 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-89117062022-03-11 Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds Gancarz, Marek Dobrzański, Bohdan Malaga-Toboła, Urszula Tabor, Sylwester Combrzyński, Maciej Ćwikła, Daniel Strobel, Wacław Roman Oniszczuk, Anna Karami, Hamed Darvishi, Yousef Żytek, Alaksandra Rusinek, Robert Molecules Article The aim of the study was to analyze the process of roasting coffee beans in a convection–conduction roaster (CC) without a heat exchanger and a convection–conduction–radiation roaster (CCR) with a heat exchanger for determination of the aroma profile. The aroma profile was analyzed using the SPME/GC-MS technique, and an Agrinose electronic nose was used to determine the aroma profile intensity. Arabica coffee beans from five regions of the world, namely, Peru, Costa Rica, Ethiopia, Guatemala, and Brazil, were the research material. The chemometric analyses revealed the dominance of azines, alcohols, aldehydes, hydrazides, and acids in the coffee aroma profile. Their share distinguished the aroma profiles depending on the country of origin of the coffee beans. The high content of pyridine from the azine group was characteristic for the coffee roasting process in the convection–conduction roaster without a heat exchanger, which was shown by the PCA analysis. The increased content of pyridine resulted from the appearance of coal tar, especially in the CC roaster. Pyridine has an unpleasant and bitter plant-like odor, and its excess is detrimental to the human organism. The dominant and elevated content of pyridine is a defect of the coffee roasting process in the CC roaster compared to the process carried out in the CCR machine. The results obtained with the Agrinose showed that the CC roasting method had a significant effect on the sensor responses. The effect of coal tar on the coffee beans resulted in an undesirable aroma profile characterized by increased amounts of aromatic volatile compounds and higher responses of Agrinose sensors. MDPI 2022-02-25 /pmc/articles/PMC8911706/ /pubmed/35268660 http://dx.doi.org/10.3390/molecules27051559 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Gancarz, Marek Dobrzański, Bohdan Malaga-Toboła, Urszula Tabor, Sylwester Combrzyński, Maciej Ćwikła, Daniel Strobel, Wacław Roman Oniszczuk, Anna Karami, Hamed Darvishi, Yousef Żytek, Alaksandra Rusinek, Robert Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds |
title | Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds |
title_full | Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds |
title_fullStr | Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds |
title_full_unstemmed | Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds |
title_short | Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds |
title_sort | impact of coffee bean roasting on the content of pyridines determined by analysis of volatile organic compounds |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8911706/ https://www.ncbi.nlm.nih.gov/pubmed/35268660 http://dx.doi.org/10.3390/molecules27051559 |
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