Skip to Main content Skip to Navigation
Journal articles

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

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.
Document type :
Journal articles
Complete list of metadatas

https://hal.univ-reunion.fr/hal-01188101
Contributor : Claire Tessier <>
Submitted on : Friday, August 28, 2015 - 3:05:45 PM
Last modification on : Wednesday, July 1, 2020 - 12:39:21 PM

Identifiers

Citation

Sébastien Piccino, Renaud Boulanger, Frédéric Descroix, Alain Shum Cheong Sing. Aromatic composition and potent odorants of the “specialty coffee” brew “Bourbon Pointu” correlated to its three trade classifications. Food Research International, Elsevier, 2014, 61, pp.264 -- 271. ⟨10.1016/j.foodres.2013.07.034⟩. ⟨hal-01188101⟩

Share

Metrics

Record views

343