Analysis of volatile compounds in roasted Liberica Coffee in the Philippines by gas chromatography mass spectrometry
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Apr 29, 2024
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Abstract
The study is aimed at evaluating volatile compounds of Liberica coffee (Coffea liberica) collected from Lipa Batangas. Sample analysis was performed using Static Headspace Gas Chromatography. The roasting process also generated furans, pyridines, aldehydes ,and pyrazines potent volatile compounds in Liberica beans including unique volatile compounds including Terpinene 4-acetate (0.65%) and trans-β-Ocimene (0.47%). Furthermore, the presence of the abovementioned compounds revealed the essential marker as Liberica coffee beans. This finding may help to add more information with regards to the volatile compounds of Liberica Coffee.
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Dimaano, F., Barcelon, E., Braga, J., Braga, J., & Mojica, A. (2024). Analysis of volatile compounds in roasted Liberica Coffee in the Philippines by gas chromatography mass spectrometry. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 40(1), 33-39. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v40i1.587
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References
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Baby Ginger Paocai. Journal of Food Quality, 2017, 1–9. doi:10.1155/2017/7653791
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Different Local Coffee Cultivars through Headspace – Gas Chromatography – Mass Spectrometry. The Philippine Agricultural Scientist. 103 (4), 350-356
Nebesny, E., Budryn, G., Kula, J., & Majda, T. (2006). The effect of roasting
method on headspace composition of robusta coffee bean aroma. European Food Research and Technology, 225(1), 9–19. doi:10.1007/s00217-006-0375-0
Romano, A.; Cappellin, L.; Bogialli, S.; Pastore, P.; Navarini, L.; Biasioli, F.
Monitoring in Vitro and in Vivo Aroma Release of Espresso Coffees with Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry. Appl. Sci. 2022, 12, 10272. https:// doi.org/10.3390/app122010272
Pereira, R. B., Lucas, G. C., Perina, F. J., & Alves, E. (2012). Essential oils for
rust control on coffee plants. Ciência e Agrotecnologia, 36(1), 16–24. doi:10.1590/s1413-70542012000100002
Saw, A. K.-C., Yam, W.-S., Wong, K.-C., & Lai, C.-S. (2015). A Comparative
Study of the Volatile Constituents of Southeast AsianCoffea arabica,Coffea libericaandCoffea robustaGreen Beans and their Antioxidant Activities. Journal of Essential Oil-Bearing Plants, 18(1), 64–73. doi:10.1080/0972060x.2014.977580
Swasti, Y. R., and Murkovic, M. (2012). Characterization of the polymerization
of furfuryl alcohol during roasting of coffee. Food & Function, 3(9), 965. doi:10.1039/c2fo30020f
Odor Activity Values of Turkish Coffee and French Press Coffee. Journal of Food Processing and Preservation, 40(5), 1116–1124. doi:10.1111/jfpp.12692
Buffo, R. A., & Cardelli-Freire, C. (2004). Coffee flavour: an overview.
Flavour and Fragrance Journal, 19(2), 99–104. doi:10.1002/ffj.1325
Caporaso, N., Whitworth, M. B., Cui, C., and Fisk, I. D.
(2018d). Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS. Food Research International, 108, 628–640. doi:10.1016/j.foodres.2018.03.077
Cheong, M.W., Tong, K.H., Ong, J.J.M., Liu, S.Q., Curran, P., & Yu, B.
(2013). Volatile composition and antioxidant capacity of Arabica coffee. Food Research International, 51(1), 388–396. doi:10.1016/j.foodres.2012.12.058
De la Rosa-Cancino, W., Alavez-Rosas, D., & Rojas, J. C. (2021). Host
conspecific infestation level guides the preference of Hypothenemus hampei for robusta coffee berry volatiles. Arthropod-Plant Interactions. doi:10.1007/s11829-021-09845-1
Luo, S., Li, Q., Chen, A., Liu, X., & Pu, B. (2017). The Aroma Composition of
Baby Ginger Paocai. Journal of Food Quality, 2017, 1–9. doi:10.1155/2017/7653791
Marquez, K. & Mojica, R. (2020). Profiling of the Volatile Compounds of the
Different Local Coffee Cultivars through Headspace – Gas Chromatography – Mass Spectrometry. The Philippine Agricultural Scientist. 103 (4), 350-356
Nebesny, E., Budryn, G., Kula, J., & Majda, T. (2006). The effect of roasting
method on headspace composition of robusta coffee bean aroma. European Food Research and Technology, 225(1), 9–19. doi:10.1007/s00217-006-0375-0
Romano, A.; Cappellin, L.; Bogialli, S.; Pastore, P.; Navarini, L.; Biasioli, F.
Monitoring in Vitro and in Vivo Aroma Release of Espresso Coffees with Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry. Appl. Sci. 2022, 12, 10272. https:// doi.org/10.3390/app122010272
Pereira, R. B., Lucas, G. C., Perina, F. J., & Alves, E. (2012). Essential oils for
rust control on coffee plants. Ciência e Agrotecnologia, 36(1), 16–24. doi:10.1590/s1413-70542012000100002
Saw, A. K.-C., Yam, W.-S., Wong, K.-C., & Lai, C.-S. (2015). A Comparative
Study of the Volatile Constituents of Southeast AsianCoffea arabica,Coffea libericaandCoffea robustaGreen Beans and their Antioxidant Activities. Journal of Essential Oil-Bearing Plants, 18(1), 64–73. doi:10.1080/0972060x.2014.977580
Swasti, Y. R., and Murkovic, M. (2012). Characterization of the polymerization
of furfuryl alcohol during roasting of coffee. Food & Function, 3(9), 965. doi:10.1039/c2fo30020f