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Related Concept Videos

Aromatic Compounds: Overview01:25

Aromatic Compounds: Overview

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In general, the term ‘aromatic’ indicates a pleasant smell or fragrance from fresh flowers, freshly prepared coffee, etc. In the early history of organic chemistry, many benzene derivatives were isolated from the pleasant odor oils of the plants. For example, vanillin was isolated from the oil of vanilla, methyl salicylate from the oil of wintergreen, and cinnamaldehyde from the oil of cinnamon. They all had a pleasant odor; hence the name aromatic was given.
In 1825, Faraday isolated...
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NMR Spectroscopy of Aromatic Compounds01:14

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Aromatic compounds can be identified or analyzed using proton NMR and carbon‐13 NMR. Typically, aromatic hydrogens or hydrogens directly bonded to the aromatic rings are strongly deshielded by the aromatic ring current. Therefore, they absorb in the range of 6.5–8.0 ppm in proton NMR spectra. For instance, aromatic hydrogens directly bonded to the benzene ring absorb at 7.3 ppm. However, aromatic hydrogens of larger rings absorb farther upfield or downfield than the ideal range.
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Tracking Aromatic Volatile Biomarkers Through Coffee Bean Postharvest Stages.

Alexa J Pajuelo-Muñoz1, Ilse S Cayo-Colca2, Carlos Granda-Wong3

  • 1Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas 01001, Peru.

Molecules (Basel, Switzerland)
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Summary

Volatile biomarkers in coffee postharvest stages reveal bean quality and processing history. These chemical indicators offer potential for standardizing coffee production and differentiating lots.

Keywords:
alcoholsbiomarkercoffeefermentationroastedvolatile compounds

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Area of Science:

  • Food Chemistry
  • Agricultural Science
  • Analytical Chemistry

Background:

  • Postharvest processing significantly impacts coffee quality and aroma.
  • Volatile organic compounds (VOCs) serve as indicators of coffee bean development and processing.
  • Understanding VOCs is crucial for standardizing coffee quality and traceability.

Purpose of the Study:

  • To review and synthesize evidence on volatile biomarkers during coffee postharvest.
  • To highlight the potential of these biomarkers for technological standardization.
  • To link volatile compounds to specific postharvest stages and quality attributes.

Main Methods:

  • Literature review of recent evidence on volatile biomarkers in coffee.
  • Analysis of VOC generation and behavior across harvest, pulping, fermentation, drying, and roasting stages.
  • Identification of key volatile compounds and their significance at each stage.

Main Results:

  • Aldehydes, furans, and lactones at harvest indicate ripeness and defects.
  • Alcohols, acids, and esters during fermentation signal mucilage management and fermentation balance.
  • Lipid-derived aldehydes and esters during drying reflect dehydration and oxidation stability.
  • Pyrazines, furans, thiols, and phenols during roasting indicate roast degree and aroma.

Conclusions:

  • Volatile biomarkers offer a chemical basis for objective monitoring of coffee postharvest.
  • These biomarkers can aid in differentiating coffee lots based on processing history and quality.
  • Further research is needed to establish critical ranges, standardize methods, and link compounds to commercial quality.