Special Issue "Coffee and Related Chemical Analysis"

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: 31 May 2021.

Special Issue Editors

Prof. Dr. Sauro Vittori
E-Mail Website
Guest Editor
Università degli Studi di Camerino, Camerino, Italy
Dr. Giovanni Caprioli
E-Mail Website
Guest Editor
Univ Camerino, Sch Pharm, Via St Agostino 1, I-62032 Camerino, Italy.

Special Issue Information

Dear colleagues,

Coffee is one of the most popular and consumed beverages worldwide. Its consumption is incessantly increasing, with an average annual growth rate of 1.3% since 2012–13. Coffee contains a number of compounds, some of which are well known and present in high amounts, such as caffeine and chlorogenic acids. Moreover, several hundreds of other compounds and their derivatives are also present in coffee, such as polyphenols and diterpenes. These coffee components are studied both in the coffee beans (green, roasted, and ground) and in the brew. Furthermore, coffee displays a peculiar aroma profile, with several hundred volatiles reported. On the other hand, during the roasting process, green coffee beans undergo various changes due to different thermal reactions, most of them in the context of Maillard reactions (e.g., caramelization, Strecker degradation, and pyrolysis), which lead to the development of the desired physicochemical and organoleptic properties of roasted coffee beans and also to the formation of undesired compounds, such as acrylamide (AA). All methods of analysis, including sample preparation, will be welcome in the proposed Special Issue.

Prof. Dr. Sauro Vittori
Dr. Giovanni Caprioli
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sample preparation
  • coffee analytical methods
  • bioactive compounds
  • coffee aroma and volatiles
  • Maillard reaction products
  • coffee extraction parameters

Published Papers (1 paper)

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Research

Open AccessArticle
The Effect of Roast Development Time Modulations on the Sensory Profile and Chemical Composition of the Coffee Brew as Measured by NMR and DHS-GC–MS
Beverages 2020, 6(4), 70; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040070 - 03 Dec 2020
Viewed by 3300
Abstract
The specialty coffee industry is growing and, as a result, there is an accelerated interest in modulating roast profiles to present customers with new and diverse sensory experiences. The present study investigates the chemical and sensory effects of subtle variations in the ‘development [...] Read more.
The specialty coffee industry is growing and, as a result, there is an accelerated interest in modulating roast profiles to present customers with new and diverse sensory experiences. The present study investigates the chemical and sensory effects of subtle variations in the ‘development time’ phase of the coffee roasting process. Four roast profiles were studied through sensory descriptive analysis (DA), gas chromatography–mass spectrometry (GC–MS), and nuclear magnetic resonance (NMR). Multivariate analysis showed clear separation of DA, GC–MS, and NMR data. A prolonged development time facilitated a statistically significant shift in the chemical and sensory profile of the coffee. The findings suggest that a short development time increases the fruity, sweet and acidic characteristics of the coffee, whereas a longer development time shifts the balance towards a more roasty, nutty, and bitter profile. The results provide evidence that supports the effect of subtle roast profile modulations. This lays a strong foundation for the inclusion of development time as a critical control parameter in the certification system of the Specialty Coffee Association, quality control, and product development strategies. Full article
(This article belongs to the Special Issue Coffee and Related Chemical Analysis)
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Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

Title: The effect of roast development time modulations on the sensory profile and chemical composition of the coffee brew as measured by NMR and DHS-GC-MS
Authors: Jesper ALSTRUP1; Mikael Agerlin PETERSEN; Flemming Hofmann LARSEN; Morten MÜNCHOW
Affiliation: CoffeeMind, coffee-mind.com, Hansstedvej 35, 2500 Valby, Denmark
Abstract: Abstract: The speciality coffee industry is growing and as a result an accelerated interest in modulating roast profiles to present customers with new and diverse sensory experiences. The present study investigates the chemical and sensory effects of subtle variations in the ‘development time’ phase of the coffee roasting process. Four roast profiles were studied through sensory descriptive analysis (DA), Gas Chomatography- Mass Spectrometry (GC-MS), and Nuclear Magnetic Resonance (NMR). Development time was shown to statistically significantly impact the chemical and sensory profile. Multivariate analysis showed clear separation of DA, GC-MS, and NMR data. Short development time lead to significantly higher presence of volatile compounds exhibiting fruity and sweet characteristics and a higher content of a variety of acids. Statistically significantly higher sensory perception of acidity, sweetness, and fruitiness was found for short development times. Extended development time favoured significantly more volatiles with nutty and roasted characteristics. The volatile composition and decreased acid and chlorogenic acid content of long development time samples was correlated with a statistically significantly higher perception of roasty, bitter and nutty flavours. The results provide evidence for the effect of subtle roast profile modulations and thereby a strong foundation for the certification system of the Speciality Coffee Association, quality control, and product development strategies.

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