Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators.
作者： Aline T. Toci , Adriana Farah
DOI: 10.1016/J.FOODCHEM.2013.12.040
关键词: Food science 、 Hexanoic acid 、 Guaiacol 、 Botany 、 Chemistry 、 Phenols
摘要: In the present work, volatile profiles of green and roasted Brazilian defective coffee seeds their controls were characterised, totalling 159 compounds. Overall, showed higher number concentration compounds compared to those control seeds, especially pyrazines, pyrroles phenols. Corroborating our previous results, butyrolactone hexanoic acid, previously considered as potential seeds’ markers, observed only in raw respectively, not seeds. New suggested markers: acid (for general), 3-ethyl-2-methyl-1,3-hexadiene black seeds); β-linalool 2-butyl-3,5-dimethylpyrazine 2-pentylfuran seeds). Additional low quality indicators 2,3,5,6-tetramethylpyrazine,2,3-butanediol 4-ethylguaiacol, β-linalool, 2-,3-dimethylbutyl butanoate, 2-phenylethyl acetate, 2,3-butanedione, hexanedioic guaiacol, 2,3-dihydro-2-methyl-1H-benzopyrrol, 3-methylpiperidine, 2-pentylpiperidine, 3-octen-2-one, 2-octenal, 2-butyl-3-methylpyrazine.
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