GD26012-KAHVE AROMASININ GELİŞİMİ ÜZERİNE GÜNCEL BİR DERLEME: UÇUCU BİLEŞİKLER VE YENİ ANALİTİK YAKLAŞIMLAR İLE ANALİZİ

Abstract

Dünya çapında çok tüketilen, tarımsal ve ticari öneme sahip olan kahve; taninler ve kafein gibi faydalı elementlerce zengin olmakla birlikte, kahvenin eşsiz aromasından da sorumlu olan, insan sağlığına faydalı uçucu bileşikler de içermektedir. Bu inceleme, kahve aromasının gelişimini, kahvenin uçucu bileşiklerini ve bunların son teknikler ve güncel analiz yöntemleriyle nasıl analiz edildiğini özetlemektedir. Bu amaçla kahve türleri, fiziksel ve kimyasal yapısı, işlenmesi, içerdiği uçucu ve uçucu olmayan bileşikler, uçucu bileşiklerin öncülleri ve girdikleri reaksiyonlar ile aromaya etkileri, güncel analizinde kullanılan teknikler ve elde edilen sonuçlar incelenerek derlenmiştir. Kahvedeki uçucu bileşikler genellikle gaz kromatografisi kütle spektrometresi (GC-MS) ile birleştirilen tepe boşluğu katı faz mikro ekstraksiyonu (HS-SPME); spektrofotometrik veya kütle spektrometrik (MS) algılama ile birleştirilmiş ters fazlı yüksek performanslı sıvı kromatografisi (HPLC) yöntemleri ile analiz edilmekte olup bunları belirlemek için belirli tek bir analitik yöntem bulunmamaktadır. Araştırmacılar, çalışmanın amacına uygun yöntem(leri)/kombinasyon(ları) seçmelidir.

Keywords

• Kahve
• Aroma
• Uçucu Bileşikler
• Arabica
• Robusta
• HPLC
• GC

Supporting Institution

Bu çalışma herhangi bir kurum, kuruluş veya fon tarafından desteklenmemiştir.

Ethical Statement

Bu derleme, insan/hayvan deneklerini içermediğinden etik kurul onayına gerek yoktur.

Thanks

Bu çalışmanın hazırlanması sürecinde manevi katkı sunan tüm kişilere teşekkür ederiz.

GD26012-A CURENT REVIEW ON THE DEVELOPMENT OF COFFEE AROMA: VOLATILE COMPOUNDS AND ANALYSIS WITH NEW ANALYTICAL APPROCHES

Abstract

Coffee, widely consumed worldwide and has significant agricultural and commercial importance, is rich in beneficial elements like tannins and caffeine, meanwhile contains volatile organic compounds (VOCs), responsible for coffee's unique aroma, beneficial to human health. This review summarizes the development of coffee aroma, the VOCs and how they’re analyzed with latest techniques and analysis methods. For this purpose, coffee types, their physical and chemical structure, processing, volatile and non-volatile compounds, precursors of VOCs, their reactions and effects on aroma, the techniques currently used in their analysis and the results obtained have been compiled in this review. VOCs in coffee are generally analyzed using methods such as headspace solid-phase microextraction (HS-SPME) combined with gas chromatography mass spectrometry (GC-MS); or reverse-phase high-performance liquid chromatography (HPLC) combined with spectrophotometric or mass spectrometric (MS) detection; however, there’s no single analytical method for determination. Researchers should select method(s)/combination(s) appropriate to the purpose of the study.

Keywords

• Coffee
• Aroma
• Volatile Compounds
• Arabica
• Robusta
• HPLC
• GC

Supporting Institution

This study was not supported by any institution, organization, or fund.

Ethical Statement

For this review, there is no need to obtain ethics committee approval because it doesn't involve human/animal subjects.

Thanks

We would like to thank all those who provided moral support during the preparation of this study.

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