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Evaluation of the overall quality of coffee beverage based on olfatometry and GC-MS/MS

Grant number: 20/02728-5
Support type:Scholarships in Brazil - Post-Doctorate
Effective date (Start): May 01, 2020
Status:Discontinued
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Aline de Oliveira Garcia
Grantee:Wellington da Silva Oliveira
Home Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
Associated research grant:17/50349-0 - Plan of institutional development in research of the Institute of Food Technology - ITAL (PDIp), AP.PDIP
Associated scholarship(s):21/14186-5 - Revealing what is hidden: Molecular and sensory characterization of Brazilian specialty coffees through solvent-assisted flavour evaporation (SAFE), aroma extraction dilution analysis (AEDA) and comprehensive GCxGC, BE.EP.PD

Abstract

The classification of coffee beverage based on sensory analysis, required by the Resolutions SAA 30 and 31 (2007) and SAA 19 (2010) in São Paulo state, is an important method for trading commercial coffees. However, too much time and training for everyone involved is required in order to carry out this analysis so that the subjective bias due to the influence of psychological, physiological, emotional factors, among others does not influence the result of the analysis. In this sense, the search for physical and chemical parameters that are correlated with the classification of the coffee beverage in terms of sensory quality is essential to meet the demand for analysis and inspection of these coffees. Gas Chromatography (GC) coupled with Mass Spectrometry (MS) has been a fundamental equipment for the identification and quantification of volatile compounds. Many of these compounds are responsible for the characteristic aroma of coffee and directly impact the overall quality of the beverage. On the other hand, it is already known that not every volatile compound has an olfactory potential. As a result, the use of an olfactometer simultaneously with an MS has become a fundamental resource in the identification of volatile compounds in foods that have a complex aromatic profile, such as coffee. Recent studies demonstrate that it is possible to correlate data from chemical analyzes of coffee beans with the sensory characteristics of the coffee drink using chemometric methods. Many of these studies are used to classify products, but they did not predict the overall quality of the drink. Therefore, the objective of this study will be to evaluate the global quality of commercial coffees, using gas chromatography coupled with mass spectrometry and olfactometry. The data will be correlated using chemometric methods of multivariate calibration in order to obtain practical models that allow to evaluate the global quality of the products. The applicability of the data will be ratified by the sensory analysis recommended by the current resolutions of the Secretariat of Agriculture and Supply (SAA) for traditional, superior and gourmet coffee. (AU)

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