Survey of the presence in green coffee of substances associated with important off-flavours, and their correlation with ochratoxin a contamination
In this study, an analytical method is developed for the determination of 2,4,6-trichloroanisole (TCA) and geosmin (GEO) in arabica and robusta coffee samples. The influence of solvent decaffeination process on off-flavours is also investigated. Theanalysis was carried out by steam distillation of regular and decaffeinated green coffee, followed by qualitative and quantitative determination with GC-MS. Ochratoxin A concentration in the same coffee samples was also determined by clean-up on immuno-affinity column followed by HPLC analysis. Results showed that there is a correlation between ochratoxin A and the presence of TCA and GEO in regular coffee samples, which is most evident in robusta samples grown in some African countries. The analyses after decaffeination confirm the good extractive power of the solvent methylene chloride for TCA and GEO. Thus, decaffeination is a suitable process for reducing undesirable off-flavours in tainted coffees.
| Main Authors: | , , , |
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| Format: | biblioteca |
| Published: |
Trieste (Italia) ASIC
2001
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| Subjects: | CLORURO DE METILENO, COFFEA, COFFEA ARABICA, TECNICAS ANALITICAS, CAFEINA, CAFE, EXTRACCION, SABOR, ALIMENTOS, CONTAMINACION, TECNOLOGIA DE LOS ALIMENTOS, OCRATOXINAS, CLORUROS, |
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| Summary: | In this study, an analytical method is developed for the determination of 2,4,6-trichloroanisole (TCA) and geosmin (GEO) in arabica and robusta coffee samples. The influence of solvent decaffeination process on off-flavours is also investigated. Theanalysis was carried out by steam distillation of regular and decaffeinated green coffee, followed by qualitative and quantitative determination with GC-MS. Ochratoxin A concentration in the same coffee samples was also determined by clean-up on immuno-affinity column followed by HPLC analysis. Results showed that there is a correlation between ochratoxin A and the presence of TCA and GEO in regular coffee samples, which is most evident in robusta samples grown in some African countries. The analyses after decaffeination confirm the good extractive power of the solvent methylene chloride for TCA and GEO. Thus, decaffeination is a suitable process for reducing undesirable off-flavours in tainted coffees. |
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