Abstract
Volatile metabolites of Philippine Arabica and Robusta coffee beans in both forms standard (not-eaten by the Asian palm civet) and civet coffee grown in different Philippine regions were identified using the hyphenated technique headspace-solid phase microextraction-gas chromatography-mass spectrometry. A great number of volatile metabolites with a wide variety of functional groups were extracted and forty-seven prominent compounds were identified.The volatile metabolomics (volatilomics) fingerprint of Arabica coffees considerably differed from Robusta coffee and geographical origin slightly altered the fingerprint profile of coffee samples. Chemometric analysis such as principal component analysis (PCA) displayed a good classification between Arabica and Robusta coffee samples. Although Arabica coffee samples from different geographical origins were clustered separately from each other, the proximity of clusters between Arabica coffee samples which could be classified into one large group, indicated their close similarity of headspace metabolites. The distinction between Arabica samples and Robusta coffees was attributed through the PCA to several key volatile metabolites, in particular, higher quantities of acetic acid, furfural, 5-methylfurfural, 2-formylpyrrole and maltol and lower concentrations of 4-ethylguaiacol and phenol. These discriminating metabolites could represent useful quality markers to differentiate Arabica from Robusta coffee. Results revealed that the headspace metabolites in coffee provide significant information on its inherent aroma quality. Also, the findings suggested that the overall quality of Philippine coffee is variety and region-specific.
Highlights
Coffee aroma is the result of the multiplicity of volatile compounds present in roasted coffee beans (Coffea spp.)
Four Robusta coffee beans samples were taken from the northern part of the Philippines (Kalinga province and Asipulo district, located in Ifugao province), while four Arabica coffees were obtained from the southern part (Matutum discrict located in South Cotabato province) and the northern part (Cordillera, Mountain province) of the country
The DVB/CAR/PDMS fiber was chosen for HS-SPME due to its high affinity towards a pool of analytes characterized by a wide-range of polarity, including aromatic heterocycles, benzenoids, aliphatic and alicyclic hydrocarbons
Summary
Coffee aroma is the result of the multiplicity of volatile compounds present in roasted coffee beans (Coffea spp.). The complex balance of the most important volatile compounds in coffee has a relative contribution to its overall aroma quality (Bernard, Roberts, & Kraehenbuehl, 2005). The aroma of coffee is one of the most important consumer’s preference vectors due to its contribution to the palatability and appreciation of overall coffee quality. This has recently given rise to a fast growing demand for specialty coffee or commonly referred to gourmet or premium coffee produced from special geographic microclimates beans with unique flavor profiles (Teuber, 2019)
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