Genetic-environment interactions and climatic variables effect on bean physical characteristics and chemical composition of Coffea arabica.

Background: The effects of the environment and genotype in the coffee bean chemical composition were studied using nine trials covering an altitudinal gradient [600-1100 m above sea level (a.s.l.

2,4,6-Trichloroanisole Off-Flavor Screening in Green by a Novel Vocus NO CI-MS Method: A Study on Green Coffee from Different Geographical Origins.

The Rio defect is a coffee off-flavor associated to unpleasant medicinal, phenolic, and iodine-like notes. 2,4,6-Trichloroanisole (TCA) is the main marker of this alteration. A new approach for TCA detection in green coffee beans was evaluated using chemical ionization time-of-flight mass spectrometry and employing a Vocus ion source and ion-molecule reactor (IMR).

Identification of new glycosidic terpenols and norisoprenoids (aroma precursors) in L. green coffee by using a high-resolution mass spectrometry database developed in grape metabolomics.

Grape aroma precursors have been extensively studied and many glycosidically-bound terpenols and C-norisoprenoids were identified. Instead, these compounds were scarcely investigated in green where just few glycosidic compounds were identified so far. By resorting to knowledge of glycoside aroma precursors in grape and the possibility to identify their structures using a high-resolution mass spectrometry database constructed for grape metabolomics, investigation of glycoside precursors in green from different geographical origins, was performed.

Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS.

Mascarpone, a soft-spread cheese, is an unripened dairy product manufactured by the thermal-acidic coagulation of milk cream. Due to the mild flavor and creamy consistency, it is a base ingredient in industrial, culinary, and homemade preparations (e.g.

Determination of 3-Alkyl-2-methoxypyrazines in Green Coffee: A Study To Unravel Their Role on Coffee Quality.

Although a high concentration of some 3-alkyl-2-methoxypyrazines in green coffee has been associated with an off-flavor described as potato taste defect (PTD) or "peasy" defect, affecting the product quality, the natural concentration of these compounds in good quality coffee beans has never been the subject of a detailed study. 3-Isobutyl-2-methoxypyrazine (), 3--butyl-2-methoxypyrazine (), 3-isopropyl-2-methoxypyrazine () concentrations were determined on a range of selected, good quality green coffees of different botanical species (arabica and robusta) and geographical origin. The presence of the three methoxypirazines was confirmed in all samples; the concentration of compound was significantly higher than those of compounds and , showing a geographical-origin-dependent variability.

The spent culture supernatant of Pseudomonas syringae contains azelaic acid.

Background: Pseudomonas syringae pv. actinidiae (PSA) is an emerging kiwifruit bacterial pathogen which since 2008 has caused considerable losses. No quorum sensing (QS) signaling molecule has yet been reported from PSA and the aim of this study was to identify possible intercellular signals produced by PSA.

Monitoring single coffee bean roasting by direct volatile compound analysis with proton transfer reaction time-of-flight mass spectrometry.

This study applies proton transfer reaction time-of-flight mass spectrometry for the rapid analysis of volatile compounds released from single coffee beans. The headspace volatile profiles of single coffee beans (Coffeea arabica) from different geographical origins (Brazil, Guatemala and Ethiopia) were analyzed via offline profiling at different stages of roasting. The effect of coffee geographical origin was reflected on volatile compound formation that was supported by one-way ANOVA.

Functional characterization of three Coffea arabica L. monoterpene synthases: insights into the enzymatic machinery of coffee aroma.

The chemical composition of the coffee beverage is extremely complex, being made up of hundreds of volatile and non-volatile compounds, many of which are generated in the thermal reactions that occur during the roasting process. However, in the raw coffee bean there are also compounds that survive roasting and are therefore extracted into the beverage. Monoterpenes are an example of this category, as their presence has been reported in the coffee flower, fruit, seed, roasted bean and in the beverage aroma.