Bicchi, C.

Liberto, Erica

Strocchi, Giulia

English

Institutional Research Information System University of Turin

2/27/2020 Authors Abstracts areahttps://abstracts.alphavisa.com/user/mon-resume/4373 1/2Asic 2020 - 26/02/2020 - HS-SPME-GC-MS fingerprints for the“identitation” of the coffee oxidized notePosterCoffee chemistry & sensory sciencesPublication poster : OuiHS-SPME-GC-MS fingerprints for the “identitation” of the coffee oxidized noteStrocchi Giulia  (giulia.strocchi@unito.it), Ruosi Manuela Rosanna , Ravaioli Giulia ,Pellegrino Gloria , Bicchi Carlo , Liberto Erica Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Torino, Italy ;  Luigi Lavazza, Torino, ItalyRATIONALEThe quality of coffee is related to its flavour and aroma developed in chemical reactions duringroasting [1]. During storage, coffee undergoes a series of chemical modifications influenced,among others, by temperature, moisture and oxygen, modifying the aromatic fraction and, thereby,its quality. These phenomena affect the shelf-life of roasted coffee, mostly depending on its form(ground or whole beans) and packaging, because of the fast oxidation of some components [2].METHODSHS-SPME-GC-MS combined with PCA was used to analyse roasted ground coffees undergone toan accelerate aging. Different packages: standard caps and soft pack for moka coffee wereanalysed to highlight aroma changes and to identify components related to the oxidationprocesses. The information resulting from the chemical HS-SPME-GC-MS fingerprints werecompared to those of the sensory panel.RESULTSThe trend over time of HS-SPME-GC-MS analyses goes towards an increase in volatile acids forthe two coffee packages analyzed. With aging, PCA showed that moka samples and standard capslost in quality of aromatic bouquet with a contemporary growing in acidity. Among the two packs,moka showed the highest amount of acids due to the extended superficial area available to theoxidative processes. These trends were also confirmed by the pH values of the brews. Resultsfrom the panel test showed an increase of off-flavor oxidized and acid notes in all coffees thatprevailed in moka pack compared to caps.CONCLUSIONS & PERSPECTIVESThese preliminary results show that the HS-SPME-GC-MS fingerprints combined withchemometrics is promising to study chemicals involved in the changes of coffee aroma during itsshelf life. The chemical fingerprints affords to identify and define a “chemical identity” of theoxidized note in compliance with sensory evaluation.References:Kresimir Marin, T. P. K et.al; Food Technology and Biotechnology, 2008, 442.1 2 22 1 11 22/27/2020 Authors Abstracts areahttps://abstracts.alphavisa.com/user/mon-resume/4373 2/2Gloess A.N. et al. ,Chimia, 2014, 179.Blank I. et al., J. Agric. Food Chem. 2002, 2356.

HS-SPME-GC-MS fingerprints for the “identitation” of the coffee oxidized note

https://iris.unito.it/bitstream/2318/1827864/1/Strocchi_poster_4373.pdf

HS-SPME-GC-MS fingerprints for the “identitation” of the coffee oxidized note

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