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Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect

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Abstract.

The aromas of a reference green Mexican coffee (Arabica) and of a coffee from the same origin, but having a pronounced earthy/mouldy off-taint, were characterised. From comparison of the two aroma profiles, the compounds causing the defect were detected by gas chromatography olfactometry, isolated and concentrated by preparative bi-dimensional gas chromatography, and characterised by gas chromatography–mass spectrometry. Six compounds participated in the off-flavour. Geosmin, 2-methylisoborneol, 2,4,6-trichloroanisole were found to be the main culprits, while three methoxy pyrazines (2-methoxy-3-isopropyl/-3-sec-butyl/-3-isobutyl pyrazine) contributed to a lesser extent to the earthy/green undertone. The occurrence of the off-flavour could tentatively be linked to post-harvest drying.

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Authors and Affiliations

  1. Firmenich SA, 1 Route des Jeunes, 1211 Genève 1, Switzerland, , , , ,

    E. Cantergiani

  2. Nestlé Research Center, PO Box 44, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland, , , , ,

    H. Brevard, Y Krebs &  C. Yeretzian

  3. Nestlé UK Ltd, Beverage Division, St George's House, Croydon CR9 1NR, UK, , , , ,

    A. Feria-Morales

  4. Swiss Federal Institute of Technology-Zurich, Institute of Food Science, ETH Zentrum, 8092 Zurich, Switzerland, , , , ,

    R. Amadò

Authors
  1. E. Cantergiani
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  2. H. Brevard
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  3. Y Krebs
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  4. A. Feria-Morales
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  5. R. Amadò
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  6. C. Yeretzian
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Revised version: 28 November 2000

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Cantergiani, .E., Brevard, .H., Krebs, Y. et al. Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect. Eur Food Res Technol 212, 648–657 (2001). https://doi.org/10.1007/s002170100305

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  • DOI: https://doi.org/10.1007/s002170100305

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