Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-4219
Title: Characterisation of the aroma of green mexican coffee and identification of mouldy/earthy defect
Authors : Cantergiani, Ennio
Brevard, Hugues
Krebs, Yves
Feria-Morales, Alejandro
Amado, Rentato
Yeretzian, Chahan
Published in : European Food Research and Technology
Volume(Issue) : 212
Issue : 6
Pages : 648
Pages to: 657
Publisher / Ed. Institution : Springer
Publisher / Ed. Institution: Berlin
Issue Date: 2001
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (Publication)
Language : English
Subjects : GC; Coffee; Aroma
Subject (DDC) : 663: Beverage technology
Abstract: 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.
Further description : Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch)
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Chemistry and Biotechnology (ICBT)
Publication type: Article in scientific Journal
DOI : 10.1007/s002170100305
10.21256/zhaw-4219
ISSN: 1438-2377
URI: https://digitalcollection.zhaw.ch/handle/11475/5457
Appears in Collections:Publikationen Life Sciences und Facility Management

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