Characterization of flavor compounds released during grinding of roasted robusta coffee beans
The characteristic volatile compounds released during the grinding of roasted coffee beans are as attractive for coffee-flavored products as the aroma of fresh-brewed coffee itself. In this study, the volatile compounds released during the grinding of various roasted robusta coffee beans (originatin...
Gespeichert in:
| Veröffentlicht in: | Food Science and Technology Research 2005, Vol.11(3), pp.298-307 |
|---|---|
| Hauptverfasser: | , , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 307 |
|---|---|
| container_issue | 3 |
| container_start_page | 298 |
| container_title | Food Science and Technology Research |
| container_volume | 11 |
| creator | Akiyama, M Murakami, K Ikeda, M Iwatsuki, K Kokubo, S Wada, A Tokuno, K Onishi, M Iwabuchi, H Tanaka, K |
| description | The characteristic volatile compounds released during the grinding of roasted coffee beans are as attractive for coffee-flavored products as the aroma of fresh-brewed coffee itself. In this study, the volatile compounds released during the grinding of various roasted robusta coffee beans (originating in Vietnam and Indonesia ; roasting degree L26, L23, and L18) were collected by exposing a solid-phase microextraction (SPME) fiber to nitrogen gas discharged from a glass vessel in which the electronic coffee grinder was enclosed. Identification and characterization of the volatile compounds were achieved using gas chromatography/mass spectrometry (GC/MS) and GC/olfactometry (GC/O), and by applying principal component analysis (PCA) to the GC/O results. The variation in volatile compounds released during grinding, based on origin, roasting degree and species, is described and compared with the results of a previous study on the compounds released during grinding of roasted arabica coffees. |
| doi_str_mv | 10.3136/fstr.11.298 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_1463543648</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3143639631</sourcerecordid><originalsourceid>FETCH-LOGICAL-c546t-4fda330c16049491a233c02c2c6530926d9f517278bd8e265d677c33bee7893e3</originalsourceid><addsrcrecordid>eNo9kE1LAzEQhhdRsFZP_gAXPMrWJJPNZm9K8QsKHrRHCdnspG5pNzXJCvrrTVnpZTIwz7xDniy7pGQGFMStDdHPKJ2xWh5lEyolLaCW_Dj1wHkhBBGn2VkIa0JoWUs2yT7mn9prE9F3vzp2rs-dze1GfzufG7fduaFvQ-5xgzpgm7eD7_pVvkq13TcJ9k6HmEbeNUOIOm1Zi5g3qPtwnp1YvQl48f9Os-Xjw_v8uVi8Pr3M7xeFKbmIBbetBiCGCsJrXlPNAAxhhhlRAqmZaGtb0opVsmklMlG2oqoMQINYyRoQptn1mLvz7mvAENXaDb5PJxXlAkoOgstE3YyU8S4Ej1btfLfV_kdRovb-1N6folQlf4m-G-l1-tUKD6z2sTMbPLAwlrRyGJnkVGGfIq7GCKud0klaUMs3RigQSiRIzuEPuxWEsg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1463543648</pqid></control><display><type>article</type><title>Characterization of flavor compounds released during grinding of roasted robusta coffee beans</title><source>EZB-FREE-00999 freely available EZB journals</source><source>Free Full-Text Journals in Chemistry</source><creator>Akiyama, M ; Murakami, K ; Ikeda, M ; Iwatsuki, K ; Kokubo, S ; Wada, A ; Tokuno, K ; Onishi, M ; Iwabuchi, H ; Tanaka, K</creator><creatorcontrib>Akiyama, M ; Murakami, K ; Ikeda, M ; Iwatsuki, K ; Kokubo, S ; Wada, A ; Tokuno, K ; Onishi, M ; Iwabuchi, H ; Tanaka, K</creatorcontrib><description>The characteristic volatile compounds released during the grinding of roasted coffee beans are as attractive for coffee-flavored products as the aroma of fresh-brewed coffee itself. In this study, the volatile compounds released during the grinding of various roasted robusta coffee beans (originating in Vietnam and Indonesia ; roasting degree L26, L23, and L18) were collected by exposing a solid-phase microextraction (SPME) fiber to nitrogen gas discharged from a glass vessel in which the electronic coffee grinder was enclosed. Identification and characterization of the volatile compounds were achieved using gas chromatography/mass spectrometry (GC/MS) and GC/olfactometry (GC/O), and by applying principal component analysis (PCA) to the GC/O results. The variation in volatile compounds released during grinding, based on origin, roasting degree and species, is described and compared with the results of a previous study on the compounds released during grinding of roasted arabica coffees.</description><identifier>ISSN: 1344-6606</identifier><identifier>EISSN: 1881-3984</identifier><identifier>DOI: 10.3136/fstr.11.298</identifier><language>eng</language><publisher>Tsukuba: Japanese Society for Food Science and Technology</publisher><subject>capillary gas chromatography ; Coffea canephora ; coffee beans ; dynamic headspace ; flavor compounds ; gas chromatography/olfactometry (GC/O) ; grinding ; headspace analysis ; odor compounds ; olfactometry ; principal component analysis ; principal component analysis (PCA) ; provenance ; roasting ; robusta coffee ; solid phase extraction ; solid-phase microextraction (SPME) ; volatile compounds ; volatiles</subject><ispartof>Food Science and Technology Research, 2005, Vol.11(3), pp.298-307</ispartof><rights>2005 by Japanese Society for Food Science and Technology</rights><rights>Copyright Japan Science and Technology Agency 2005</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c546t-4fda330c16049491a233c02c2c6530926d9f517278bd8e265d677c33bee7893e3</citedby><cites>FETCH-LOGICAL-c546t-4fda330c16049491a233c02c2c6530926d9f517278bd8e265d677c33bee7893e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4024,27923,27924,27925</link.rule.ids></links><search><creatorcontrib>Akiyama, M</creatorcontrib><creatorcontrib>Murakami, K</creatorcontrib><creatorcontrib>Ikeda, M</creatorcontrib><creatorcontrib>Iwatsuki, K</creatorcontrib><creatorcontrib>Kokubo, S</creatorcontrib><creatorcontrib>Wada, A</creatorcontrib><creatorcontrib>Tokuno, K</creatorcontrib><creatorcontrib>Onishi, M</creatorcontrib><creatorcontrib>Iwabuchi, H</creatorcontrib><creatorcontrib>Tanaka, K</creatorcontrib><title>Characterization of flavor compounds released during grinding of roasted robusta coffee beans</title><title>Food Science and Technology Research</title><addtitle>Food Science and Technology Research</addtitle><description>The characteristic volatile compounds released during the grinding of roasted coffee beans are as attractive for coffee-flavored products as the aroma of fresh-brewed coffee itself. In this study, the volatile compounds released during the grinding of various roasted robusta coffee beans (originating in Vietnam and Indonesia ; roasting degree L26, L23, and L18) were collected by exposing a solid-phase microextraction (SPME) fiber to nitrogen gas discharged from a glass vessel in which the electronic coffee grinder was enclosed. Identification and characterization of the volatile compounds were achieved using gas chromatography/mass spectrometry (GC/MS) and GC/olfactometry (GC/O), and by applying principal component analysis (PCA) to the GC/O results. The variation in volatile compounds released during grinding, based on origin, roasting degree and species, is described and compared with the results of a previous study on the compounds released during grinding of roasted arabica coffees.</description><subject>capillary gas chromatography</subject><subject>Coffea canephora</subject><subject>coffee beans</subject><subject>dynamic headspace</subject><subject>flavor compounds</subject><subject>gas chromatography/olfactometry (GC/O)</subject><subject>grinding</subject><subject>headspace analysis</subject><subject>odor compounds</subject><subject>olfactometry</subject><subject>principal component analysis</subject><subject>principal component analysis (PCA)</subject><subject>provenance</subject><subject>roasting</subject><subject>robusta coffee</subject><subject>solid phase extraction</subject><subject>solid-phase microextraction (SPME)</subject><subject>volatile compounds</subject><subject>volatiles</subject><issn>1344-6606</issn><issn>1881-3984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNo9kE1LAzEQhhdRsFZP_gAXPMrWJJPNZm9K8QsKHrRHCdnspG5pNzXJCvrrTVnpZTIwz7xDniy7pGQGFMStDdHPKJ2xWh5lEyolLaCW_Dj1wHkhBBGn2VkIa0JoWUs2yT7mn9prE9F3vzp2rs-dze1GfzufG7fduaFvQ-5xgzpgm7eD7_pVvkq13TcJ9k6HmEbeNUOIOm1Zi5g3qPtwnp1YvQl48f9Os-Xjw_v8uVi8Pr3M7xeFKbmIBbetBiCGCsJrXlPNAAxhhhlRAqmZaGtb0opVsmklMlG2oqoMQINYyRoQptn1mLvz7mvAENXaDb5PJxXlAkoOgstE3YyU8S4Ej1btfLfV_kdRovb-1N6folQlf4m-G-l1-tUKD6z2sTMbPLAwlrRyGJnkVGGfIq7GCKud0klaUMs3RigQSiRIzuEPuxWEsg</recordid><startdate>2005</startdate><enddate>2005</enddate><creator>Akiyama, M</creator><creator>Murakami, K</creator><creator>Ikeda, M</creator><creator>Iwatsuki, K</creator><creator>Kokubo, S</creator><creator>Wada, A</creator><creator>Tokuno, K</creator><creator>Onishi, M</creator><creator>Iwabuchi, H</creator><creator>Tanaka, K</creator><general>Japanese Society for Food Science and Technology</general><general>Japan Science and Technology Agency</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope></search><sort><creationdate>2005</creationdate><title>Characterization of flavor compounds released during grinding of roasted robusta coffee beans</title><author>Akiyama, M ; Murakami, K ; Ikeda, M ; Iwatsuki, K ; Kokubo, S ; Wada, A ; Tokuno, K ; Onishi, M ; Iwabuchi, H ; Tanaka, K</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c546t-4fda330c16049491a233c02c2c6530926d9f517278bd8e265d677c33bee7893e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>capillary gas chromatography</topic><topic>Coffea canephora</topic><topic>coffee beans</topic><topic>dynamic headspace</topic><topic>flavor compounds</topic><topic>gas chromatography/olfactometry (GC/O)</topic><topic>grinding</topic><topic>headspace analysis</topic><topic>odor compounds</topic><topic>olfactometry</topic><topic>principal component analysis</topic><topic>principal component analysis (PCA)</topic><topic>provenance</topic><topic>roasting</topic><topic>robusta coffee</topic><topic>solid phase extraction</topic><topic>solid-phase microextraction (SPME)</topic><topic>volatile compounds</topic><topic>volatiles</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Akiyama, M</creatorcontrib><creatorcontrib>Murakami, K</creatorcontrib><creatorcontrib>Ikeda, M</creatorcontrib><creatorcontrib>Iwatsuki, K</creatorcontrib><creatorcontrib>Kokubo, S</creatorcontrib><creatorcontrib>Wada, A</creatorcontrib><creatorcontrib>Tokuno, K</creatorcontrib><creatorcontrib>Onishi, M</creatorcontrib><creatorcontrib>Iwabuchi, H</creatorcontrib><creatorcontrib>Tanaka, K</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food Science and Technology Research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Akiyama, M</au><au>Murakami, K</au><au>Ikeda, M</au><au>Iwatsuki, K</au><au>Kokubo, S</au><au>Wada, A</au><au>Tokuno, K</au><au>Onishi, M</au><au>Iwabuchi, H</au><au>Tanaka, K</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization of flavor compounds released during grinding of roasted robusta coffee beans</atitle><jtitle>Food Science and Technology Research</jtitle><addtitle>Food Science and Technology Research</addtitle><date>2005</date><risdate>2005</risdate><volume>11</volume><issue>3</issue><spage>298</spage><epage>307</epage><pages>298-307</pages><issn>1344-6606</issn><eissn>1881-3984</eissn><abstract>The characteristic volatile compounds released during the grinding of roasted coffee beans are as attractive for coffee-flavored products as the aroma of fresh-brewed coffee itself. In this study, the volatile compounds released during the grinding of various roasted robusta coffee beans (originating in Vietnam and Indonesia ; roasting degree L26, L23, and L18) were collected by exposing a solid-phase microextraction (SPME) fiber to nitrogen gas discharged from a glass vessel in which the electronic coffee grinder was enclosed. Identification and characterization of the volatile compounds were achieved using gas chromatography/mass spectrometry (GC/MS) and GC/olfactometry (GC/O), and by applying principal component analysis (PCA) to the GC/O results. The variation in volatile compounds released during grinding, based on origin, roasting degree and species, is described and compared with the results of a previous study on the compounds released during grinding of roasted arabica coffees.</abstract><cop>Tsukuba</cop><pub>Japanese Society for Food Science and Technology</pub><doi>10.3136/fstr.11.298</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1344-6606 |
| ispartof | Food Science and Technology Research, 2005, Vol.11(3), pp.298-307 |
| issn | 1344-6606 1881-3984 |
| language | eng |
| recordid | cdi_proquest_journals_1463543648 |
| source | EZB-FREE-00999 freely available EZB journals; Free Full-Text Journals in Chemistry |
| subjects | capillary gas chromatography Coffea canephora coffee beans dynamic headspace flavor compounds gas chromatography/olfactometry (GC/O) grinding headspace analysis odor compounds olfactometry principal component analysis principal component analysis (PCA) provenance roasting robusta coffee solid phase extraction solid-phase microextraction (SPME) volatile compounds volatiles |
| title | Characterization of flavor compounds released during grinding of roasted robusta coffee beans |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-19T13%3A21%3A32IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Characterization%20of%20flavor%20compounds%20released%20during%20grinding%20of%20roasted%20robusta%20coffee%20beans&rft.jtitle=Food%20Science%20and%20Technology%20Research&rft.au=Akiyama,%20M&rft.date=2005&rft.volume=11&rft.issue=3&rft.spage=298&rft.epage=307&rft.pages=298-307&rft.issn=1344-6606&rft.eissn=1881-3984&rft_id=info:doi/10.3136/fstr.11.298&rft_dat=%3Cproquest_cross%3E3143639631%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1463543648&rft_id=info:pmid/&rfr_iscdi=true |