Characterization of Arabica and Robusta volatile coffees composition by reverse carrier gas headspace gas chromatography
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Characterization of Arabica and Robusta volatile coffees composition by reverse carrier gas headspace gas chromatography–mass spectrometry based on a statistical approach Giuseppe Procida1 • Corrado Lagazio2 • Francesca Cateni1 • Marina Zacchigna1 Angelo Cichelli3
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Received: 11 June 2019 / Revised: 29 April 2020 / Accepted: 19 May 2020 The Korean Society of Food Science and Technology 2020
Abstract Nineteen samples of Arabica and 14 of Robusta coming from various plantation were analysed by dynamic headspace capillary gas chromatography–mass spectrometry to characterize the volatile fraction of green and roasted samples and the relationships of the same species with geographical origin. As concerns green beans, Arabica species appear characterized by high content of n-hexanol, furfural and amylformate, while Robusta species by greater content of ethylpyrazine, dimethylsulfone and 2-heptanone. Four variables, 4-methyl-2,3-dihydrofuran, n-hexanol, limonene and nonanal, appear involved in the characterization of the geographical origin of the analysed samples. The volatile fraction of the roasted Arabica samples, appear characterized by high content of pyridine, diacetyl,
propylformate, acetone and 2,3-pentanedione, while Robusta samples by high content of methylbutyrate, 2,3dimethylpyrazine and 3-hexanone. Considering geographical origin of the analysed samples, four compounds appear involved, in particular 2-butanone, methylbutyrate, methanol and ethylformate. Very accurate (error rate lower than 5%) rules to classify samples as Arabica or Robusta according to their compounds profile were developed. Keywords Arabica and Robusta coffee Dynamic head space GC–MS Green and roasted coffee Volatile compound
Introduction Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10068-020-00779-7) contains supplementary material, which is available to authorized users. & Giuseppe Procida [email protected] Corrado Lagazio [email protected] Francesca Cateni [email protected] Marina Zacchigna [email protected] Angelo Cichelli [email protected] 1
Department of Chemical and Pharmaceutical Sciences, University of Trieste, Via A. Valerio 6, 34127 Trieste, Italy
2
Department of Economics, University of Genoa, Via Vivaldi 5, 16126 Genoa, Italy
3
Department of Economics, University of Chieti-Pescara, V.le Pindaro 42, 65127 Pescara, Italy
Coffee beans are the seeds of an evergreen shrub belonging to the Rubiaceae family and the genus Coffea. There are more than 100 species of coffee worldwide, but two species are of importance commercially, Coffea Arabica Linn. var. arabica, known in the trade as Arabica and Coffea canephora Pierre ex Froehner var. robusta, commercially called Robusta (Clarke and Macrae, 1985). Arabica is the most appreciated species worldwide, due to its sensory superiority, and represents more than 60% of global production. Its cultivation demands a relatively mild climatic conditions and a well-defined dry season (Toledo et al., 2016). Robusta coffee g
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