Narváez Esteban, Zapata Esteban, Dereix Juan David, Lopez Carlos, Torijano-Gutiérrez Sandra, Zapata Julián
Laboratory of Residue Analysis, Faculty of Exact and Natural Sciences, University of Antioquia, Calle 67 No. 53-108, Medellín 050010, Colombia.
SINBIOTEC Research Group, School of Engineering and Basic Sciences, University EIA, Calle 25 Sur # 42-73, Envigado 055428, Colombia.
Molecules. 2024 Aug 10;29(16):3791. doi: 10.3390/molecules29163791.
Coffee, one of the most widely consumed commodities globally, embodies a sensory experience deeply rooted in social, cultural, and hedonic contexts. The cold brew (CB) method, characterized by cold extraction, is a refreshing and unique alternative to traditional coffee. Despite its growing popularity, CB lacks defined preparation parameters and comprehensive analysis of its aromatic composition. In this study, we aimed to obtain a representative extract of the volatile matrix of CB and characterize the aroma of sensory-active compounds using advanced techniques such as headspace-solid-phase Microextraction (HS-SPME) and headspace-solid-phase extraction (HS-SPE) for volatile compound extraction, followed by gas chromatography-olfactometry-mass Spectrometry (GC-O-MS) for compound identification. Optimization of the HS-SPME parameters resulted in the identification of 36 compounds, whereas HS-SPE identified 28 compounds, which included both complementary and similar compounds. In HS-SPME, 15 compounds exhibited sensory activity with descriptors such as floral, caramel, sweet, and almond, whereas seven exhibited sensory activity with descriptors such as chocolate, floral, coffee, and caramel. This comprehensive approach to HS-SPME and HS-SPE aroma extraction with GC-O-MS offers an efficient methodology for characterizing the aroma profile of CB, paving the way for future research and quality standards for this innovative coffee beverage.
咖啡是全球消费最为广泛的商品之一，它体现了一种深深植根于社会、文化和享乐情境中的感官体验。冷酿咖啡（CB）法以冷萃取为特点，是传统咖啡一种清爽独特的替代品。尽管其越来越受欢迎，但冷酿咖啡缺乏明确的制备参数，对其香气成分也缺乏全面分析。在本研究中，我们旨在获得冷酿咖啡挥发性成分的代表性提取物，并使用顶空固相微萃取（HS-SPME）和顶空固相萃取（HS-SPE）等先进技术提取挥发性化合物，随后通过气相色谱-嗅觉测定-质谱联用（GC-O-MS）鉴定化合物，以表征具有感官活性的化合物的香气。HS-SPME参数的优化导致鉴定出36种化合物，而HS-SPE鉴定出28种化合物，其中包括互补和相似的化合物。在HS-SPME中，15种化合物表现出感官活性，描述词有花香、焦糖、甜味和杏仁味，而7种化合物表现出感官活性，描述词有巧克力味、花香、咖啡味和焦糖味。这种结合HS-SPME和HS-SPE进行香气提取并采用GC-O-MS的综合方法，为表征冷酿咖啡的香气特征提供了一种有效的方法，为这种创新咖啡饮料的未来研究和质量标准铺平了道路。
