Transfer Kinetics of Labeled Aroma Compounds From Liquid Media Into Coffee Beans During Simulated Wet Processing Conditions
Transfer Kinetics of Labeled Aroma Compounds From Liquid Media Into Coffee Beans During Simulated Wet Processing Conditions
Transfer Kinetics of Labeled Aroma Compounds From Liquid Media Into Coffee Beans During Simulated Wet Processing Conditions
com/science/article/pii/S0308814620306415
Manuscript_8548e0ccef0ebfe9a0cf6984dce7da5c
1 Title page
5 conditions
1
9 CIRAD, UMR Qualisud, F-34398 Montpellier, France.
2
10 Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro,
13 France.
14
15 Corresponding author
20 Tel.: +33 6 13 26 20 66
21 E-mail : fatma.hadj_salem@cirad.fr
1
© 2020 published by Elsevier. This manuscript is made available under the Elsevier user license
https://www.elsevier.com/open-access/userlicense/1.0/
22 Abstract
30 five time periods (0, 6, 12, 24 and 48 hours), and then the
44
2
45 1. Introduction
54 brewing steps (de Carvalho Neto et al., 2018; Lee et al., 2015).
3
68 drying, the skin and the pulp are removed and, then, the beans
74 complex steps. First, the skin and pulp of the cherries are
79 coffee, with higher acidity and more aroma than the other
83 removed, then, the depulped beans are sun/ air dried until
4
92 different ways. While the dry-processed beans contain more
101 that these microbial metabolites can diffuse into the coffee
103 aromas and high acidity in the brewed coffee (Pereira et al.,
104 2015; Lee et al., 2017; Mussatto et al., 2011). Based on this
107 al., 2018; Pereira et al., 2015; Evangelista et al., 2014; Ribeiro
108 et al., 2017). Moreover, Lee et al., 2017 and Martinez et al.,
5
116 coffee beans during the fermentation step could occur
120 the yeast into the coffee beans. For this purpose, three
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137 2.1. Plant material, pre-treatment, and sampling of coffee
138 cherries
144 °C.
146 coffee cherries were sorted according to their size and color.
151 200 ppm of active chlorine for 10 minutes. Then, they were
7
160 aldehyde, butanal (CH3CH2CD2CHO), an alcohol, 2-
164 the compounds. First, the stock solution was prepared using a
166 ethanol. Afterwards, three dilutions were carried out from this
179 in Fig.1.
182 and this medium was used to estimate the permeability of the
8
183 coffee beans to the diffusion of volatile molecules. Afterwards
194 The yeast strain used in the M4 media and for the additional
203 In all trials, coffee beans were submerged in distilled water (10
9
207 was determined knowing the natural concentration value of
210 entry.
213 120 rpm during the entire transfer period. Five time periods
218 three times with water to stop the transfer reaction and to
220 then they were ground and frozen at -80 °C until being
221 analyzed.
225 volatile molecules and the yeast strain LSCC1 used for this
226 study.
10
231 seconds to homogenize the mix and then they were analyzed
232 immediately.
235 Coffee bean samples were ground to a fine particle size ≈ 500
247 Agilent 5973 (Agilent Technologies, Palo Alto, USA). The SPME
250 USA) under splitless mode with the injector temperature set at
251 250 °C. Hydrogen was used as the gas vector with the flow rate
11
253 min), and then it was increased by 2 °C/min to 170 °C and then
258 230 °C. After the ionization, the molecules were subsequently
261 interval [40 to 350] m/z in SCAN mode. The results set were
271 The transfer rate R (µg/g/h) was calculated using the following
272 formula:
∆
273 =
∆
12
276 t : transfer time (h)
281 are shown in fig.2. All trials showed a mass transfer of the
284 al., (2017); Pereira et al., (2015); Evangelista et al., (2014); Silva
290 section 2), showed a significant increase into the coffee beans
291 during the 48 hrs (fig.2) and presented three transfer regimes.
13
299 In the meantime, the transfer profile of the aldehyde (butanal)
308 compounds inside the bean. Lee et al., (2016) also showed,
314 enzyme isocitrate lyase and they identified that during the first
14
322 into the coffee beans continued to increase by accumulation
335 between the three molecules used, and contrary to what was
337 transfer rate with a transfer speed 16 times faster than that of
338 butanal (during the first 6 hours) (table 1). In their study, Lee
344 quality (Pereira et al., 2019) and this intense transfer cannot
15
346 the compound but maybe by the existence of other pathways
348 Previous studies (De Castro & Marraccini, 2006) have reported
362 µg/g in the green coffee beans (M1), while this amount was
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368 quite close, 11.5±2.5, 12.7±1.4 and 11.2±0.66 µg/g,
374 trials (in the M1, M2, M3 and the M4 media), ranged between
377 can be concluded that the parchment and the mucilage have
383 M1, M2 and M3 (fig.3.a), which was around 0.6 µg/g. Again,
384 the parchment did not show any resistance to the transfer of
387 (fig.3.a). In contrast to the alcohol and the ester, the presence
17
391 compounds and mannoprotein isolated from Saccharomyces
393 the observed interaction has not been characterized for the
396 properties of the compound on the one hand and those of the
398 other hand. Hence, it can be assumed that the yeast, used in
408 yeast cell walls. This interaction between yeast and butanal
412 yeast (fig.4.b). Chalier et al., (2007) reported that the strength
18
414 depends on the physicochemical nature of the volatile
415 compound.
421 cell walls. However, the yeast strain used in our study, was
19
437 parchment. This fibrous layer is a natural coffee seed
441 initiated by the pulp removal (De Castro & Marraccini, 2006;
442 Selmar et al., 2006). Hence, during the coffee wet treatment,
450 study the mechanism of these reactions and transfer into the
451 coffee beans and evaluate their impact on the aromatic profile
452 of the final product. Moreover, it is well known (De Castro &
455 beans during the wet processing. In our case, this could
458 Even if the higher alcohols are known for their higher sensory
460 interesting aroma compound by its high transfer rate into the
20
461 coffee beans during fermentation. Thereby, in their review,
462 Pereira et al., (2019) postulate that using yeast strains with
468 During our study, it seems that butanal was highly retained by
471 4. Conclusion
472 The volatile transfer into the green coffee beans during
477 yeast cell walls and the degradation reactions into the coffee
481 parchment.
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484 fermentation could be transferred into the coffee beans with
485 different rate and concentration. This fact can enable the
493
494
495 Acknowledgements
22
500 References
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649
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Experimental media
Fig.1. Schematic representation of the media used to study the transfer kinetics of labelled compounds
Transfer kinetics
3.0
16
2.5 14
12
µg/g of coffee bean
2.0
10
1.5 Butanal
8
Isoamyl Acetate
1.0 6 2-Phenylethanol
4
0.5
2
0.0 0
0 6 12 18 24 30 36 42 48
Time (h)
Fig.2. Mass transfer kinetics of labeled compounds into depulped coffee beans (M4) during
wet-process treatment. Right vertical axis for 2-phenylethanol and left vertical axis for butanal
and isoamyl acetate.
Mass transfer resistance
µg/g
10
0.5
5
0 0
M1 M2 M3 M4 M1 M2 M3 M4
Peak area
1.00E+05 1.00E+07
5.00E+04 5.00E+06
B
0.00E+00 0.00E+00
Y NY Y NY
0.00E+00
Y NY
Table 1. Transfer speed of labeled compounds calculated from the kinetic study.
*LogP: partition coefficient, more the LogP>1, more the molecule is hydrophobic.