Abstract
In this work, the characterization of volatile carbonyl compounds profiles in healthy and defective green coffee beans was performed. The objective of this characterization was to identify carbonyl marker compounds related to the main bean defects of both arabica and robusta species (black, sour, immature and bored) in non-aged and aged beans. A simple and innovative procedure for volatile compounds extraction was developed, so that usual heating procedures that may adulterate samples' identity can be avoided. The coffee sample and an acceptor solution containing a carbonyl derivatizing reagent are placed inside a screw-cap flask featuring an inner electric fan. The efficiency of the volatile carbonyl compounds mass transfer could be increased due to the fan's operation. The experimental parameters, fan rotation speed, extraction period and sample mass were studied to improve the volatile compounds extraction before HPLC analysis. Defective green beans showed higher contents of some volatile carbonyl compounds than healthy green beans. The volatile carbonyl compounds profile obtained during the forced ageing assay revealed that butanal, benzaldehyde, 3-methylbutanal and hexanal were, consistently, found in higher amounts in both arabica and robusta defective beans, in comparison with healthy beans of the same lot.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
