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
收藏
页码：648 / 657
页数：9
相关论文
共 39 条
[31]  
Fay L.B., Staempfli A.A., J AOAC Int, 78, 6, pp. 1429-1434, (1995)
[32]  
Pokorny J., Con N., Smidrkalova E., Janicek G., Z Lebensm Unters Forsch, 158, pp. 87-92, (1975)
[33]  
Boosfeld J., Vitzthum O.G., J Food Sci, 60, 5, pp. 1092-1095, (1995)
[34]  
Becker R., Dohla B., Nitz S., Vitzthum O.G., ASIC, 12e Colloque Scienfifique International Sur Le Café, pp. 203-215, (1987)
[35]  
Seifert R.M., Buttery R.G., Guadagni I.D.G., Black D.R., Harris J.G., J Agric Food Chem, 18, 2, pp. 246-249, (1970)
[36]  
Volatile Compounds in Food, 7th Edn., (1996)
[37]  
Sano H., Wat Sci. Technol, 20, 8-9, pp. 37-42, (1988)
[38]  
Tuorila H., Pyysalo T., Hirvii T., Vehvilainen A.K., Vatten, 36, pp. 191-199, (1980)
[39]  
Bade-Wegner H., Holscher W., Vitzthum O.G., ASIC, 15e Colloque Scientifique International Sur Le Café, pp. 537-544, (1993)
1234