Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect

被引：59

作者：

Cantergiani E. ^{[1
]}

Brevard H. ^{[2
]}

Krebs Y. ^{[2
]}

Feria-Morales A. ^{[3
]}

Amadò R. ^{[4
]}

Yeretzian C. ^{[2
]}

机构：

[1] Firmenich SA, 1211 Genève 1

[2] Nestlé Research Center, 1000 Lausanne 26, PO Box 44, Vers-chez-les-Blanc

[3] Nestlé UK Ltd., Beverage Division, St. George's House

[4] Swiss Federal Institute of Technology-Zurich, Institute of Food Science, ETH Zentrum

来源：

European Food Research and Technology | 2001年 / 212卷 / 6期

关键词：

Aroma; Gc olfactometry; GC-MS; Green coffee; Off-flavour;

D O I：

10.1007/s002170100305

中图分类号：

学科分类号：

摘要：

The aromas of a reference green Mexican coffee (Arabica) and of a coffee from the same origin, but having a pronounced earthy/mouldy off-taint, were characterised. From comparison of the two aroma profiles, the compounds causing the defect were detected by gas chromatography olfactometry, isolated and concentrated by preparative bi-dimensional gas chromatography, and characterised by gas chromatography-mass spectrometry. Six compounds participated in the off-flavour. Geosmin, 2-methylisoborneol, 2,4,6-trichloroanisole were found to be the main culprits, while three methoxy pyrazines (2-methoxy-3-isopropyl/-3-sec-butyl/-3-isobutyl pyrazine) contributed to a lesser extent to the earthy/ green undertone. The occurrence of the off-flavour could tentatively be linked to post-harvest drying. © Springer-Verlag 2001.

引用

页码：648 / 657

页数：9

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