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Coffee and Related Chemical Analysis
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Coffee and Related Chemical Analysis

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Tea, Coffee, Water, and Other Non-Alcoholic Beverages".

Deadline for manuscript submissions: closed (30 May 2022) | Viewed by 27831

Special Issue Editors

Prof. Dr. Sauro Vittori

E-Mail Website
Guest Editor
Università degli Studi di Camerino, Camerino, Italy
Dr. Giovanni Caprioli

E-Mail Website
Guest Editor
School of Pharmacy, University of Camerino, Via St Agostino 1, I-62032 Camerino, Italy
Interests: food analysis; mass spectrometry; extraction methods; plant analysis; by-products chemical characterization; chromatography
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear colleagues,

Coffee is one of the most popular and consumed beverages worldwide. Its consumption is incessantly increasing, with an average annual growth rate of 1.3% since 2012–13. Coffee contains a number of compounds, some of which are well known and present in high amounts, such as caffeine and chlorogenic acids. Moreover, several hundreds of other compounds and their derivatives are also present in coffee, such as polyphenols and diterpenes. These coffee components are studied both in the coffee beans (green, roasted, and ground) and in the brew. Furthermore, coffee displays a peculiar aroma profile, with several hundred volatiles reported. On the other hand, during the roasting process, green coffee beans undergo various changes due to different thermal reactions, most of them in the context of Maillard reactions (e.g., caramelization, Strecker degradation, and pyrolysis), which lead to the development of the desired physicochemical and organoleptic properties of roasted coffee beans and also to the formation of undesired compounds, such as acrylamide (AA). All methods of analysis, including sample preparation, will be welcome in the proposed Special Issue.

Prof. Dr. Sauro Vittori
Dr. Giovanni Caprioli
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sample preparation
  • coffee analytical methods
  • bioactive compounds
  • coffee aroma and volatiles
  • Maillard reaction products
  • coffee extraction parameters

Published Papers (5 papers)

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Research

10 pages, 298 KiB  
Article
Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water
by Jonas Yde Junge, Line Ahm Mielby and Ulla Kidmose
Beverages 2022, 8(2), 32; https://doi.org/10.3390/beverages8020032 - 27 May 2022
Cited by 1 | Viewed by 2656
Abstract
Most beverages are complex matrices. Different taste compounds within these matrices interact, and thus affect the perception of the tastes. Sweetness and sourness have generally been known to suppress each other, but often such investigations have focused on aqueous solutions. Investigations into what [...] Read more.
Most beverages are complex matrices. Different taste compounds within these matrices interact, and thus affect the perception of the tastes. Sweetness and sourness have generally been known to suppress each other, but often such investigations have focused on aqueous solutions. Investigations into what happens when these known interactions are transferred to more complex solutions are scarce. In this study, we investigated the differences in taste interactions between an aqueous matrix and a cold-brewed coffee matrix. Two sub-studies were conducted. In one, six aqueous samples were evaluated by 152 naïve consumers; in the other six cold-brewed coffee samples were evaluated by 115 naïve consumers. In both studies participants tasted samples with no addition or with addition of either sucrose, citric acid, tartaric acid, or a mix of sucrose and either of the acids. Results showed that the sweetness of sucrose was suppressed by both citric acid and tartaric acid in both matrices. The sourness of both citric acid and tartaric acid was suppressed in the aqueous matrix, but only the sourness of tartaric was suppressed in the coffee matrix. Generally, the suppression was lower in the coffee matrix compared to the aqueous matrix. In conclusion, results from taste interaction studies conducted on aqueous matrices can to some extent, with caution, be interpolated to more complex matrices. Importantly, suppression effects might diminish with an increase in matrix complexity. Full article
(This article belongs to the Special Issue Coffee and Related Chemical Analysis)
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13 pages, 1551 KiB  
Article
Foam Characteristics and Sensory Analysis of Arabica Coffee, Extracted by Espresso Capsule and Moka Methods
by Giovanna Lomolino, Valentina Dal Zotto, Stefania Zannoni and Alberto De Iseppi
Beverages 2022, 8(2), 28; https://doi.org/10.3390/beverages8020028 - 05 May 2022
Cited by 2 | Viewed by 3388
Abstract
The coffee extraction methods modify the structure of the foam (when it is present) and the sensory profile of the beverage. In this research, three ways of extracting and two varieties of 100% Arabica were compared. Nineteen bars and fifteen bars were applied [...] Read more.
The coffee extraction methods modify the structure of the foam (when it is present) and the sensory profile of the beverage. In this research, three ways of extracting and two varieties of 100% Arabica were compared. Nineteen bars and fifteen bars were applied to the coffee thanks to the use of compatible capsules and machines. The method with the moka was considered, which acts at low pressures and does not allow the formation of foam (crema). In addition, the Brazil and Guatemala Arabica varieties were considered to understand the extent to which Arabica coffee can respond in structural and sensorial terms to the extraction techniques applied. The results show that 19-bar espresso coffees have a very stable crema with very small bubbles, which give a uniform and fine structure to the coffee crema. On the contrary, the pressure at 15 bars generates more unstable foams and bubbles that tend to be disproportionate, with more marked effects in the Brazil variety. The sensory profiles of the coffees respond to the extraction techniques applied. While the coffee extracted with the moka has sensory descriptors with rather low values, those obtained at 19 and 15 bars have much wider profiles. In conclusion, different pressure intensities to the coffee extraction affect the quality of crema and the solubilization of organoleptically active compounds. Full article
(This article belongs to the Special Issue Coffee and Related Chemical Analysis)
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12 pages, 1811 KiB  
Article
Analysis of Phytosterols Content in Italian-Standard Espresso Coffee
by Franks Kamgang Nzekoue, Laura Alessandroni, Giovanni Caprioli, Gulzhan Khamitova, Luciano Navarini, Massimo Ricciutelli, Gianni Sagratini, Alba Nácher Sempere and Sauro Vittori
Beverages 2021, 7(3), 61; https://doi.org/10.3390/beverages7030061 - 27 Aug 2021
Cited by 5 | Viewed by 3880
Abstract
This study aims to assess for the first time the content of phytosterols (PS) in espresso coffee (EC) to deepen the knowledge about the phytochemicals and health potentials of coffee brews. PS were extracted by hot saponification from 14 EC samples produced with [...] Read more.
This study aims to assess for the first time the content of phytosterols (PS) in espresso coffee (EC) to deepen the knowledge about the phytochemicals and health potentials of coffee brews. PS were extracted by hot saponification from 14 EC samples produced with coffee originating from 13 coffee-producing countries. PS were identified and quantified by high-performance liquid chromatography (HPLC) after derivatization. Among the detected PS, β-sitosterol (4.1–18.2 mg/L) was the most abundant followed by stigmasterol (1.1–4.9 mg/L), campesterol (0.9–4.7 mg/L), and cycloartenol (0.3–2.0 mg/L). Total PS fraction ranged from 6.5 mg/L to 30.0 mg/L with an average level of 15.7 ± 5.8 mg/L. Therefore, a standard cup of EC (25 mL) could provide 0.4 ± 0.1 mg of PS. Full article
(This article belongs to the Special Issue Coffee and Related Chemical Analysis)
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15 pages, 1119 KiB  
Article
Indirect Nuclear Magnetic Resonance (NMR) Spectroscopic Determination of Acrylamide in Coffee Using Partial Least Squares (PLS) Regression
by Vera Rief, Christina Felske, Andreas Scharinger, Katrin Krumbügel, Simone Stegmüller, Carmen M. Breitling-Utzmann, Elke Richling, Stephan G. Walch and Dirk W. Lachenmeier
Beverages 2021, 7(2), 31; https://doi.org/10.3390/beverages7020031 - 31 May 2021
Cited by 2 | Viewed by 3317
Abstract
Acrylamide is probably carcinogenic to humans (International Agency for Research on Cancer, group 2A) with major occurrence in heated, mainly carbohydrate-rich foods. For roasted coffee, a European Union benchmark level of 400 µg/kg acrylamide is of importance. Regularly, the acrylamide contents are controlled [...] Read more.
Acrylamide is probably carcinogenic to humans (International Agency for Research on Cancer, group 2A) with major occurrence in heated, mainly carbohydrate-rich foods. For roasted coffee, a European Union benchmark level of 400 µg/kg acrylamide is of importance. Regularly, the acrylamide contents are controlled using liquid chromatography combined with tandem mass spectrometry (LC–MS/MS). This reference method is reliable and precise but laborious because of the necessary sample clean-up procedure and instrument requirements. This research investigates the possibility of predicting the acrylamide content from proton nuclear magnetic resonance (NMR) spectra that are already recorded for other purposes of coffee control. In the NMR spectrum acrylamide is not directly quantifiable, so that the aim was to establish a correlation between the reference value and the corresponding NMR spectrum by means of a partial least squares (PLS) regression. Therefore, 40 commercially available coffee samples with already available LC–MS/MS data and NMR spectra were used as calibration data. To test the accuracy and robustness of the model and its limitations, 50 coffee samples with extreme roasting degrees and blends were additionally prepared as the test set. The PLS model shows an applicability for the varieties Coffea arabica and C. canephora, which were medium to very dark roasted using drum or infrared roasters. The root mean square error of prediction (RMSEP) is 79 µg/kg acrylamide (n = 32). The current PLS model is judged as suitable to predict the acrylamide values of commercially available coffee samples. Full article
(This article belongs to the Special Issue Coffee and Related Chemical Analysis)
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14 pages, 736 KiB  
Article
The Effect of Roast Development Time Modulations on the Sensory Profile and Chemical Composition of the Coffee Brew as Measured by NMR and DHS-GC–MS
by Jesper Alstrup, Mikael Agerlin Petersen, Flemming Hofmann Larsen and Morten Münchow
Beverages 2020, 6(4), 70; https://doi.org/10.3390/beverages6040070 - 03 Dec 2020
Cited by 16 | Viewed by 13619
Abstract
The specialty coffee industry is growing and, as a result, there is an accelerated interest in modulating roast profiles to present customers with new and diverse sensory experiences. The present study investigates the chemical and sensory effects of subtle variations in the ‘development [...] Read more.
The specialty coffee industry is growing and, as a result, there is an accelerated interest in modulating roast profiles to present customers with new and diverse sensory experiences. The present study investigates the chemical and sensory effects of subtle variations in the ‘development time’ phase of the coffee roasting process. Four roast profiles were studied through sensory descriptive analysis (DA), gas chromatography–mass spectrometry (GC–MS), and nuclear magnetic resonance (NMR). Multivariate analysis showed clear separation of DA, GC–MS, and NMR data. A prolonged development time facilitated a statistically significant shift in the chemical and sensory profile of the coffee. The findings suggest that a short development time increases the fruity, sweet and acidic characteristics of the coffee, whereas a longer development time shifts the balance towards a more roasty, nutty, and bitter profile. The results provide evidence that supports the effect of subtle roast profile modulations. This lays a strong foundation for the inclusion of development time as a critical control parameter in the certification system of the Specialty Coffee Association, quality control, and product development strategies. Full article
(This article belongs to the Special Issue Coffee and Related Chemical Analysis)
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