Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O/AEDA and OAV Analysis.

IF 5.1 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2025-09-13 DOI:10.3390/foods14183192

Xiaomei Chen, Panpan Wu, Shuwei Wang, Jie Sun, Haitao Chen

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引用次数: 0

Abstract

In this study, we systematically characterize the volatile and non-volatile flavor profiles of coffee beans. Sensory evaluation demonstrated unique aromatic profiles for each coffee, with Colombia excelling in chocolate and nutty notes, while Bench Maji exhibited pronounced fruity characteristics. Yirgacheffe had a prominent roasted aroma, and Baoshan stood out for its stronger woody and caramel notes. The analysis employed solvent-assisted flavor evaporation (SAFE), gas chromatography-mass spectrometry/olfactometry (GC-MS/O), and high-performance liquid chromatography (HPLC). A total of 85 aroma compounds were identified, with furans, ketones, and pyrazines being the predominant contributors to roasted, nutty, and caramel aromas. Key aroma-active compounds, including furfural, guaiacol, and furaneol, exhibited the highest flavor dilution (FD) factors (up to 2187) and odor activity values, highlighting their pivotal roles in coffee aroma, with 4-vinyl-2-methoxyphenol (OAV = 761 in GL) and furaneol (OAV = 250 in BS) being particularly influential. Recombination and omission experiments validated the significance of these compounds. Non-volatile analysis revealed distinct differences in organic acids and chlorogenic acid content, with Colombia samples showing higher quinic acid levels, likely due to roasting-induced degradation. These findings provide a theoretical basis for understanding coffee flavor diversity and offer insights for quality assessment and origin identification.

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GC-O/AEDA和OAV分析鉴定商业咖啡中关键香气活性物质。

在这项研究中，我们系统地表征了咖啡豆的挥发性和非挥发性风味特征。感官评价显示，每款咖啡都有独特的香气，哥伦比亚咖啡的巧克力和坚果味尤为突出，而马吉板凳咖啡则表现出明显的水果味。Yirgacheffe有明显的烘烤香气，而宝山则以浓郁的木质和焦糖味脱颖而出。采用溶剂辅助风味蒸发法（SAFE）、气相色谱-质谱/嗅觉法（GC-MS/O）和高效液相色谱法（HPLC）进行分析。共鉴定出85种香气化合物，其中呋喃、酮类和吡嗪是烘烤、坚果和焦糖香气的主要来源。糠醛、愈创木酚和呋喃醇等关键芳香活性化合物的风味稀释系数（FD）和气味活性值最高（达2187），突出了它们在咖啡香气中的关键作用，其中4-乙烯基-2-甲氧基酚（GL中OAV = 761）和呋喃醇（BS中OAV = 250）的影响尤为显著。重组和遗漏实验验证了这些化合物的意义。非挥发性分析显示有机酸和绿原酸含量存在明显差异，哥伦比亚样品显示奎宁酸含量较高，可能是由于烘烤引起的降解。这些发现为了解咖啡风味多样性提供了理论基础，并为质量评估和原产地鉴定提供了见解。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds