Monosaccharide Pretreatment on the Volatile Profile of Coffee Using SPME-GC-MS

Area of Science:

• Food Chemistry
• Sensory Science
• Agricultural Science

Background:

• Monosaccharide pretreatment is a proposed method to alter coffee aroma.
• Its specific impacts on volatile compounds and sensory attributes require further investigation.

Purpose of the Study:

• To investigate the effects of different monosaccharide pretreatments (arabinose, glucose, galactose, mannose) on coffee volatile formation and sensory quality.
• To determine if monosaccharide pretreatment can enhance desirable aroma profiles and overall acceptance of roasted coffee.

Main Methods:

• Green Arabica Catimor coffee beans were pretreated with 4% and 8% (w/w) monosaccharide solutions.
• Pretreated beans were roasted, and then analyzed for volatile compounds using SPME-GC-MS.
• Sensory evaluation was conducted following Specialty Coffee Association protocols.

Main Results:

• Monosaccharide pretreatment significantly altered volatile composition, increasing furan derivatives like 2-furanmethanol and 5-methyl-2-furancarboxaldehyde.
• Arabinose pretreatment demonstrated the most significant enhancement of desirable aroma compounds and reduction of smoky off-flavors.
• Sensory analysis revealed improved sweetness, flavor, and overall acceptance in arabinose-pretreated coffee.

Conclusions:

• Monosaccharide pretreatment, particularly with arabinose, effectively modulates coffee volatile formation, enhancing aroma and sensory quality.
• This approach provides a viable strategy for targeted flavor optimization in the coffee industry.