Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East. (1st July 2021)

• Record Type: Journal Article
• Authors: Abdelwareth, Amr; Zayed, Ahmed; Farag, Mohamed A.
• Is Part Of: Food chemistry. Volume 349(2021)
• Publication Date: 2021-07-01
• Subjects: Aroma -- Brewing -- Chemometrics -- Coffee -- HS-SPME -- Roasting; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129162
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: SPME coupled with GC–MS was adopted for volatiles profiling in different coffee brews in the Middle East. 102 volatiles were identified with esters, alcohol, furans, and sesquiterpenes as major classes. Aromatic hydrocarbons and furans were potential indices for roasted coffee brew. Blending with cardamom improved roasted coffee aroma masking smoky odor. Infusion showed higher esters level versus sesquiterpenes in decoction. Abstract: Coffee is among the most consumed beverages worldwide. The present study reports on the aroma composition associated with coffee seeds brewing. Aroma of authentic coffee specimens of Coffea arabica and C. robusta alongside with typical products consumed in the Middle East were analyzed using HS-SPME coupled with GC–MS. In addition, multivariate data analysis (MVA) was employed. Results revealed for 102 volatiles with a distinct aroma profile between the different brewing methods. Infusion demonstrated higher esters level, while decoction and maceration were more abundant in sesquiterpenes and terpene alcohols, respectively. Besides, heat-induced products, i.e., 4-vinyl guaiacol was identified as potential roasting index in instant coffee and roasted C. robusta brews. Blending with cardamom further masked the smoky odor of such compounds by its fragrant terpinyl acetate. This study provides the first report on the chemical sensory attributes of Middle Eastern coffee blends and further reveal for the impact of brewing, roasting on its aroma composition.