ArticleMolecules (Basel, Switzerland)2022
Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 54 citations in OpenAlex.
- Simultaneous detection of elements and molecules using laser ablation-ICP-MS/MS.Analytical sciences : the international journal of the Japan Society for Analytical Chemistry · 2026Article
- Spectroscopic Study of Volatile Organic Compounds for the Assessment of Coffee Authenticity.Molecules (Basel, Switzerland) · 2025Article
- Effect of climate, growing region, country of origin, and post-harvest processing on the of content chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beans.Scientific reports · 2025Article
- Physicochemical properties of three Yunnan cigar tobacco leaves and identification of aroma compounds in tobacco smoke.Frontiers in chemistry · 2025Article
- Fingerprinting of Green Arabica Coffee Volatile Organic Compounds (VOCs): HS-GC-IMS Versus GC × GC-MS.International journal of food science · 2025Article
- Influence of induced electric field on cold brew coffee: Temperature rise, physicochemical properties, and shelf life.Food chemistry: X · 2024Article
- A Recyclable Polypropylene Multilayer Film Maintaining the Quality and the Aroma of Coffee Pods during Their Shelf Life.Molecules (Basel, Switzerland) · 2024Article
- Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews.Foods (Basel, Switzerland) · 2023Article
- Discrimination of Filter Coffee Extraction Methods of a Medium Roasted Specialty Coffee Based on Volatile Profiles and Sensorial Traits.Foods (Basel, Switzerland) · 2023Article
- Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(Polymers · 2023Article
- Environmental Engineering Applications of Electronic Nose Systems Based on MOX Gas Sensors.Sensors (Basel, Switzerland) · 2023Review
- Effect of the Consolidation Level on Organic Volatile Compound Emissions from Maize during Storage.Materials (Basel, Switzerland) · 2023Article
- Article
- Investigating Changes in pH and Soluble Solids Content of Potato during the Storage by Electronic Nose and Vis/NIR Spectroscopy.Foods (Basel, Switzerland) · 2022Article
- How to Identify Roast Defects in Coffee Beans Based on the Volatile Compound Profile.Molecules (Basel, Switzerland) · 2022Article
- Study on the Suitability of Tea Cultivars for Processing Oolong Tea from the Perspective of Aroma Based on Olfactory Sensory, Electronic Nose, and GC-MS Data Correlation Analysis.Foods (Basel, Switzerland) · 2022Article
- Application of MOS Gas Sensors Coupled with Chemometrics Methods to Predict the Amount of Sugar and Carbohydrates in Potatoes.Molecules (Basel, Switzerland) · 2022Article
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Authors and funding
12 authors at 7 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of the study was to analyze the process of roasting coffee beans in a convection-conduction roaster (CC) without a heat exchanger and a convection-conduction-radiation roaster (CCR) with a heat exchanger for determination of the aroma profile. The aroma profile was analyzed using the SPME/GC-MS technique, and an Agrinose electronic nose was used to determine the aroma profile intensity. Arabica coffee beans from five regions of the world, namely, Peru, Costa Rica, Ethiopia, Guatemala, and Brazil, were the research material. The chemometric analyses revealed the dominance of azines, alcohols, aldehydes, hydrazides, and acids in the coffee aroma profile. Their share distinguished the aroma profiles depending on the country of origin of the coffee beans. The high content of pyridine from the azine group was characteristic for the coffee roasting process in the convection-conduction roaster without a heat exchanger, which was shown by the PCA analysis. The increased content of pyridine resulted from the appearance of coal tar, especially in the CC roaster. Pyridine has an unpleasant and bitter plant-like odor, and its excess is detrimental to the human organism. The dominant and elevated content of pyridine is a defect of the coffee roasting process in the CC roaster compared to the process carried out in the CCR machine. The results obtained with the Agrinose showed that the CC roasting method had a significant effect on the sensor responses. The effect of coal tar on the coffee beans resulted in an undesirable aroma profile characterized by increased amounts of aromatic volatile compounds and higher responses of Agrinose sensors.
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