Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS

Caporaso, Nicola and Whitworth, Martin B. and Cui, Chenhao and Fisk, Ian D. (2018) Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS. Food Research International . ISSN 1873-7145 (In Press)

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Abstract

We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting conditions. Twenty-five batches of Arabica and robusta species were sampled from 13 countries, and 10 single coffee beans randomly selected from each batch were individually roasted in a fluidised bed roaster at 210 °C for 3 min. High variability (CV = 14.0–53.3%) of 50 volatile compounds in roasted coffee was obtained within batches (10 beans per batch). Phenols and heterocyclic nitrogen compounds generally had higher intra-batch variation, while ketones were the most uniform compounds (CV < 20%). The variation between batches was much higher, with the CV ranging from 15.6 to 179.3%. The highest variation was observed for 2,3-butanediol, 3-ethylpyridine and hexanal. It was also possible to build classification models based on geographical origin, obtaining 99.5% and 90.8% accuracy using LDA or MLR classifiers respectively, and classification between Arabica and robusta beans. These results give further insight into natural variation of coffee aroma and could be used to obtain higher quality and more consistent final products. Our results suggest that coffee volatile concentration is also influenced by other factors than simply the roasting degree, especially green coffee composition, which is in turn influenced by the coffee species, geographical origin, ripening stage and pre- and post-harvest processing

Item Type: Article
Keywords: Single coffee bean; SPME-GC/MS; headspace analysis; coffee roasting; coffee aroma; coffee volatile compounds; Coffea arabica L.; Coffea canephora L
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
Identification Number: https://doi.org/10.1016/j.foodres.2018.03.077
Depositing User: Eprints, Support
Date Deposited: 11 Apr 2018 10:14
Last Modified: 11 Apr 2018 13:21
URI: http://eprints.nottingham.ac.uk/id/eprint/51086

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