Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage

B. T. Iamanaka, A. A. Teixeira, A. R. R. Teixeira, E. Vicente, Jens Christian Frisvad, M. H. Taniwaki, N. Bragagnolo

    Research output: Contribution to journalJournal articleResearchpeer-review

    Abstract

    Fungi are known producers of a large number of volatile compounds (VCs). Several VCs such as 2,4,6 trichloroanisole (TCA), geosmin and terpenes have been found in coffee beverages, and these compounds can be responsible for off-flavor development. However, few studies have related the fungal contamination of coffee with the sensory characteristics of the beverage. The aim of this research was to investigate the production of VCs by fungi isolated from coffee and their potential as modifiers of the sensory coffee beverage quality. Three species were isolated from coffee from the southwest of São Paulo state and selected for the study: Penicillium brevicompactum, Aspergillus luchuensis (belonging to section Nigri) and Penicillium sp. nov. (related to Penicillium crustosum). VCs produced by the fungal inoculated in raw coffee beans were extracted and tentatively identified by SPME-GC-MS. Different VCs that may interfere in the coffee beverage quality were detected in the raw coffee beans inoculated with these fungal species (mainly A. luchuensis). Oct-1-en-3-ol was detected in the raw coffee inoculated with A. luchuensis. This compound, which is characterized by earthy and moldy/mushroom aroma, can be related to negative characteristics of coffee beverage in sensory analysis. On the other hand, the presence of some fungal species in the coffee, even at a high percentage of infection, did not necessarily result in loss of the sensorial quality of the beverage, since the samples with a high infection of P. brevicompactum showed positive sensory evaluation. © 2014 Elsevier Ltd.
    Original languageEnglish
    JournalFood Research International
    Volume64
    Pages (from-to)166-170
    Number of pages5
    ISSN0963-9969
    DOIs
    Publication statusPublished - 2014

    Keywords

    • Fungal volatiles
    • Coffee
    • GC/MS
    • Sensorial analyses
    • Beverages
    • Chemical analysis
    • Flavor compounds
    • Sensory perception
    • Volatile organic compounds
    • 2 ,4 ,6-Trichloroanisole
    • Fungal contamination
    • Penicillium brevicompactum
    • Sensorial analysis
    • Sensorial qualities
    • Sensory characteristics
    • Fungi

    Cite this

    Iamanaka, B. T., Teixeira, A. A., Teixeira, A. R. R., Vicente, E., Frisvad, J. C., Taniwaki, M. H., & Bragagnolo, N. (2014). Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage. Food Research International, 64, 166-170. https://doi.org/10.1016/j.foodres.2014.06.017
    Iamanaka, B. T. ; Teixeira, A. A. ; Teixeira, A. R. R. ; Vicente, E. ; Frisvad, Jens Christian ; Taniwaki, M. H. ; Bragagnolo, N. / Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage. In: Food Research International. 2014 ; Vol. 64. pp. 166-170.
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    abstract = "Fungi are known producers of a large number of volatile compounds (VCs). Several VCs such as 2,4,6 trichloroanisole (TCA), geosmin and terpenes have been found in coffee beverages, and these compounds can be responsible for off-flavor development. However, few studies have related the fungal contamination of coffee with the sensory characteristics of the beverage. The aim of this research was to investigate the production of VCs by fungi isolated from coffee and their potential as modifiers of the sensory coffee beverage quality. Three species were isolated from coffee from the southwest of São Paulo state and selected for the study: Penicillium brevicompactum, Aspergillus luchuensis (belonging to section Nigri) and Penicillium sp. nov. (related to Penicillium crustosum). VCs produced by the fungal inoculated in raw coffee beans were extracted and tentatively identified by SPME-GC-MS. Different VCs that may interfere in the coffee beverage quality were detected in the raw coffee beans inoculated with these fungal species (mainly A. luchuensis). Oct-1-en-3-ol was detected in the raw coffee inoculated with A. luchuensis. This compound, which is characterized by earthy and moldy/mushroom aroma, can be related to negative characteristics of coffee beverage in sensory analysis. On the other hand, the presence of some fungal species in the coffee, even at a high percentage of infection, did not necessarily result in loss of the sensorial quality of the beverage, since the samples with a high infection of P. brevicompactum showed positive sensory evaluation. {\circledC} 2014 Elsevier Ltd.",
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    author = "Iamanaka, {B. T.} and Teixeira, {A. A.} and Teixeira, {A. R. R.} and E. Vicente and Frisvad, {Jens Christian} and Taniwaki, {M. H.} and N. Bragagnolo",
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    Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage. / Iamanaka, B. T.; Teixeira, A. A.; Teixeira, A. R. R.; Vicente, E.; Frisvad, Jens Christian; Taniwaki, M. H.; Bragagnolo, N.

    In: Food Research International, Vol. 64, 2014, p. 166-170.

    Research output: Contribution to journalJournal articleResearchpeer-review

    TY - JOUR

    T1 - Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage

    AU - Iamanaka, B. T.

    AU - Teixeira, A. A.

    AU - Teixeira, A. R. R.

    AU - Vicente, E.

    AU - Frisvad, Jens Christian

    AU - Taniwaki, M. H.

    AU - Bragagnolo, N.

    PY - 2014

    Y1 - 2014

    N2 - Fungi are known producers of a large number of volatile compounds (VCs). Several VCs such as 2,4,6 trichloroanisole (TCA), geosmin and terpenes have been found in coffee beverages, and these compounds can be responsible for off-flavor development. However, few studies have related the fungal contamination of coffee with the sensory characteristics of the beverage. The aim of this research was to investigate the production of VCs by fungi isolated from coffee and their potential as modifiers of the sensory coffee beverage quality. Three species were isolated from coffee from the southwest of São Paulo state and selected for the study: Penicillium brevicompactum, Aspergillus luchuensis (belonging to section Nigri) and Penicillium sp. nov. (related to Penicillium crustosum). VCs produced by the fungal inoculated in raw coffee beans were extracted and tentatively identified by SPME-GC-MS. Different VCs that may interfere in the coffee beverage quality were detected in the raw coffee beans inoculated with these fungal species (mainly A. luchuensis). Oct-1-en-3-ol was detected in the raw coffee inoculated with A. luchuensis. This compound, which is characterized by earthy and moldy/mushroom aroma, can be related to negative characteristics of coffee beverage in sensory analysis. On the other hand, the presence of some fungal species in the coffee, even at a high percentage of infection, did not necessarily result in loss of the sensorial quality of the beverage, since the samples with a high infection of P. brevicompactum showed positive sensory evaluation. © 2014 Elsevier Ltd.

    AB - Fungi are known producers of a large number of volatile compounds (VCs). Several VCs such as 2,4,6 trichloroanisole (TCA), geosmin and terpenes have been found in coffee beverages, and these compounds can be responsible for off-flavor development. However, few studies have related the fungal contamination of coffee with the sensory characteristics of the beverage. The aim of this research was to investigate the production of VCs by fungi isolated from coffee and their potential as modifiers of the sensory coffee beverage quality. Three species were isolated from coffee from the southwest of São Paulo state and selected for the study: Penicillium brevicompactum, Aspergillus luchuensis (belonging to section Nigri) and Penicillium sp. nov. (related to Penicillium crustosum). VCs produced by the fungal inoculated in raw coffee beans were extracted and tentatively identified by SPME-GC-MS. Different VCs that may interfere in the coffee beverage quality were detected in the raw coffee beans inoculated with these fungal species (mainly A. luchuensis). Oct-1-en-3-ol was detected in the raw coffee inoculated with A. luchuensis. This compound, which is characterized by earthy and moldy/mushroom aroma, can be related to negative characteristics of coffee beverage in sensory analysis. On the other hand, the presence of some fungal species in the coffee, even at a high percentage of infection, did not necessarily result in loss of the sensorial quality of the beverage, since the samples with a high infection of P. brevicompactum showed positive sensory evaluation. © 2014 Elsevier Ltd.

    KW - Fungal volatiles

    KW - Coffee

    KW - GC/MS

    KW - Sensorial analyses

    KW - Beverages

    KW - Chemical analysis

    KW - Flavor compounds

    KW - Sensory perception

    KW - Volatile organic compounds

    KW - 2 ,4 ,6-Trichloroanisole

    KW - Fungal contamination

    KW - Penicillium brevicompactum

    KW - Sensorial analysis

    KW - Sensorial qualities

    KW - Sensory characteristics

    KW - Fungi

    U2 - 10.1016/j.foodres.2014.06.017

    DO - 10.1016/j.foodres.2014.06.017

    M3 - Journal article

    VL - 64

    SP - 166

    EP - 170

    JO - Food Research International

    JF - Food Research International

    SN - 0963-9969

    ER -