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Aromatic composition and potent odorants of the "specialty coffee" brew "Bourbon Pointu" correlated to its three trade classifications

Piccino Sébastien, Boulanger Renaud, Descroix Frédéric, Shum Cheong Sing Alain. 2014. Aromatic composition and potent odorants of the "specialty coffee" brew "Bourbon Pointu" correlated to its three trade classifications. Food Research International, 61 : pp. 264-271.

Journal article ; Article de revue à facteur d'impact
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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY

Abstract : Amongst all kinds of coffee brews, "specialty coffee" is conspicuous in particular by a unique flavour. "Bourbon Pointu" coffee, Coffea arabica var. laurina, born from a spontaneous mutation of the Bourbon variety in Reunion Island, is a "specialty coffee". This study aims at identifying potent odorants of "Bourbon Pointu" coffee brew according to its three trade classifications "Grand cru", "Sublime" and "Authentique". Solid phase extraction (SPE) permits to extract the volatiles. After their identification by gas chromatography-mass spectrometry (GC/MS), the potent odorants are determined by their odour activity value (OAV). The determination of their OAV allowed one to differentiate coffee brews from the three trade classifications. Aromatic composition of "Bourbon Pointu" coffee is characterised by a predominance of aldehydes with high OAV (e.g. (E,E)-nona-2,4- dienal: 13,600) for coffee brews belonging to "Grand cru" classification, of 2-phenylacetaldehyde (270) for coffee brews of "Sublime" classification and of a group of pyrazine compounds (e.g. 2-methyl-5-propylpyrazine: 16,750) for coffee brews of "Authentique" classification. (Résumé d'auteur)

Mots-clés Agrovoc : Coffea arabica, Classification, Commercialisation, Composé aromatique, Café, Qualité, Composition globale, Propriété organoleptique, Composé de la flaveur, Composé volatil

Mots-clés géographiques Agrovoc : Réunion

Classification Agris : Q04 - Food composition
E70 - Trade, marketing and distribution
F60 - Plant physiology and biochemistry

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Piccino Sébastien, Université de la Réunion (REU)
  • Boulanger Renaud, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0001-9396-5634
  • Descroix Frédéric, CIRAD-PERSYST-UMR Qualisud (REU)
  • Shum Cheong Sing Alain, Université de la Réunion (REU)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/573480/)

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