Aroma Profile Discrimination of Coffees and Industrial Blends According to the Chromatic Value

Authors

  • Carla Igreja Rodrigues 1University of Lisbon, Faculty of Sciences, Centre for Environmental Biology, Stable Isotopes and Instrumental Analysis Facility (SIIAF), Ed. ICAT, Campo Grande, 1749-016 Lisbon, Portugal 2University of Lisbon, Faculty of Sciences, Chemistry and Bioche
  • Cristina Máguas 1University of Lisbon, Faculty of Sciences, Centre for Environmental Biology, Stable Isotopes and Instrumental Analysis Facility (SIIAF), Ed. ICAT, Campo Grande, 1749-016 Lisbon, Portugal
  • J.M.F. Nogueira 2University of Lisbon, Faculty of Sciences, Chemistry and Biochemistry Department and Centre of Chemistry and Biochemistry, Campo Grande, Ed. C8, 1749-016 Lisbon, Portugal

Keywords:

Coffee aroma profile, Roasting degree, Chromatic value, HS-SPME(CAR/PDMS), GC-MS/PCA

Abstract

In the present work, static headspace solid phase microextraction using carboxen/polydimethylsiloxane polymeric fibre (HS-SPME(CAR/PDMS)) followed by gas chromatography-mass spectrometry (GC-MS), revealed the best analytical performance to characterize the aroma profile of coffees and industrial blends with different chromatic values (64.9, 70.6, 75.3, 86.1 and 89.6). The most relevant classes of aroma compounds founded were pyrroles, ketones, pyrazines, furans, phenolics, pyridines, alcohols and acids, independently of the roasting degree. By combining the analytical methodology with principal component analysis (HS-SPME(CAR/PDMS)/GC-MS/PCA), important aroma compounds such as 2-furancarboxaldehyde, 2-furanmethanol and acetic acid, allows to discriminate the different roasting degrees, from light (chromatic value 89.6) to dark (chromatic value 64.9) roast. The proposed analytical approach may help to build aroma profile databases to a better evaluation of coffee blends quality, and in controlling the industrial roasting processes.

Additional Files

Published

2013-01-14

How to Cite

RODRIGUES, Carla Igreja; MÁGUAS, Cristina; NOGUEIRA, J.M.F. Aroma Profile Discrimination of Coffees and Industrial Blends According to the Chromatic Value. Coffee Science - ISSN 1984-3909, [S. l.], v. 7, n. 2, 2013. Disponível em: https://coffeescience2.ufla.br/index.php/Coffeescience/article/view/281. Acesso em: 21 oct. 2026.

Issue

Vol. 7 No. 2 (2012)

Section

Short Communications

License

Copyright (c) 2012 Coffee Science - ISSN 1984-3909

The copyright of the articles published in this journal belongs to the authors, with the journal holding the first publication rights. As the articles are published in this journal under open access, they may be freely used, with proper attribution, for educational and non-commercial purposes