Volatile Compound Analysis to Authenticate the Geographical Origin of Arabica and Robusta Espresso Coffee
The traceability of the geographical origin of coffee is a challenging issue to protect producers and consumers from the risk of fraud. A total of 162 Arabica from Peru, Colombia and Brazil, and Robusta from India, Vietnam and Uganda, espresso coffee (EC) samples of different degrees of roasting (li...
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MDPI AG
2023-05-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/9/5615 |
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| author | Angela De Vivo Andrea Balivo Fabrizio Sarghini |
| author_facet | Angela De Vivo Andrea Balivo Fabrizio Sarghini |
| author_sort | Angela De Vivo |
| collection | DOAJ |
| description | The traceability of the geographical origin of coffee is a challenging issue to protect producers and consumers from the risk of fraud. A total of 162 Arabica from Peru, Colombia and Brazil, and Robusta from India, Vietnam and Uganda, espresso coffee (EC) samples of different degrees of roasting (light, medium and dark) were characterized for physico-chemical features (lipids, solids, and chlorogenic acids) and analyzed via SHS-GC/MS analysis, with the aim of discriminating the samples according to their geographical origin. Linear discriminant analysis (LDA), performed on the data of the chemical classes of the volatile organic compounds (VOCs), was able to correctly identify 97.53% of the tested samples through cross-validation. The dark roasting of the coffee beans implied a higher quantity of volatile compounds in the headspace of the EC, belonging to chemical classes of furans, esters, N-heterocyclic and sulfur compounds, reducing the differences by geographical origin. Light- and medium-roasted Robusta EC showed a major contribution of pyrazines and pyrimidines, while aldehydes, alcohols and ketones were generally more representative in Arabica samples. The quantitative distribution of volatile compounds proved to be a useful tool to discriminate samples by geographical origin. |
| first_indexed | 2024-03-11T04:23:13Z |
| format | Article |
| id | doaj.art-62a0ae804f02432ebe7ee3c061de32f7 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T04:23:13Z |
| publishDate | 2023-05-01 |
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| spelling | doaj.art-62a0ae804f02432ebe7ee3c061de32f72023-11-17T22:36:30ZengMDPI AGApplied Sciences2076-34172023-05-01139561510.3390/app13095615Volatile Compound Analysis to Authenticate the Geographical Origin of Arabica and Robusta Espresso CoffeeAngela De Vivo0Andrea Balivo1Fabrizio Sarghini2Department of Agricultural Sciences, University of Naples Federico II, 80055 Naples, ItalyDepartment of Agricultural Sciences, University of Naples Federico II, 80055 Naples, ItalyDepartment of Agricultural Sciences, University of Naples Federico II, 80055 Naples, ItalyThe traceability of the geographical origin of coffee is a challenging issue to protect producers and consumers from the risk of fraud. A total of 162 Arabica from Peru, Colombia and Brazil, and Robusta from India, Vietnam and Uganda, espresso coffee (EC) samples of different degrees of roasting (light, medium and dark) were characterized for physico-chemical features (lipids, solids, and chlorogenic acids) and analyzed via SHS-GC/MS analysis, with the aim of discriminating the samples according to their geographical origin. Linear discriminant analysis (LDA), performed on the data of the chemical classes of the volatile organic compounds (VOCs), was able to correctly identify 97.53% of the tested samples through cross-validation. The dark roasting of the coffee beans implied a higher quantity of volatile compounds in the headspace of the EC, belonging to chemical classes of furans, esters, N-heterocyclic and sulfur compounds, reducing the differences by geographical origin. Light- and medium-roasted Robusta EC showed a major contribution of pyrazines and pyrimidines, while aldehydes, alcohols and ketones were generally more representative in Arabica samples. The quantitative distribution of volatile compounds proved to be a useful tool to discriminate samples by geographical origin.https://www.mdpi.com/2076-3417/13/9/5615VOCsphysico-chemical propertiescoffee authenticationcoffee geographical origindiscriminant analysisdifferent roasting degree |
| spellingShingle | Angela De Vivo Andrea Balivo Fabrizio Sarghini Volatile Compound Analysis to Authenticate the Geographical Origin of Arabica and Robusta Espresso Coffee Applied Sciences VOCs physico-chemical properties coffee authentication coffee geographical origin discriminant analysis different roasting degree |
| title | Volatile Compound Analysis to Authenticate the Geographical Origin of Arabica and Robusta Espresso Coffee |
| title_full | Volatile Compound Analysis to Authenticate the Geographical Origin of Arabica and Robusta Espresso Coffee |
| title_fullStr | Volatile Compound Analysis to Authenticate the Geographical Origin of Arabica and Robusta Espresso Coffee |
| title_full_unstemmed | Volatile Compound Analysis to Authenticate the Geographical Origin of Arabica and Robusta Espresso Coffee |
| title_short | Volatile Compound Analysis to Authenticate the Geographical Origin of Arabica and Robusta Espresso Coffee |
| title_sort | volatile compound analysis to authenticate the geographical origin of arabica and robusta espresso coffee |
| topic | VOCs physico-chemical properties coffee authentication coffee geographical origin discriminant analysis different roasting degree |
| url | https://www.mdpi.com/2076-3417/13/9/5615 |
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