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

Öz

Dünya çapında çok tüketilen, tarımsal ve ticari öneme sahip olan kahve; taninler, polifenoller ve kafein gibi biyoaktif bileşenlerce zengin olmakla birlikte, kahvenin eşsiz aromasından da sorumlu olan ve insan sağlığına faydalı uçucu bileşikler de içermektedir. Bu inceleme; kahve aromasının gelişimini, içerdiği uçucu ve uçucu olmayan bileşikleri, uçucu bileşiklerin öncüllerini ve girdikleri reaksiyonlar ile aromaya etkilerini güncel analiz yöntemleriyle özetlemeyi amaçlamaktadır. Uçucu bileşiklerin analizinde HS-SPME-GC-MS, uçucu olmayan biyoaktif bileşenlerin analizinde ise HPLC yöntemleri kritik rol oynar. Elde edilen veriler; coğrafi orijin doğrulaması ve kalite derecelendirmesi amacıyla PCA, PLS-DA ve ANNs gibi modern kemometrik yöntemlerle birleştirilebilir. Kahve aromasını ve bileşimini belirlemek için belirli tek bir analitik yöntem bulunmadığından; araştırmacılar, çalışmanın amacına uygun, analitik kesinliği insan uzmanlığıyla birleştiren, kromatografik ve spektroskopik verileri ileri makine öğrenmesi algoritmalarıyla işleyen hibrit modeller seçmelidir. Entegre yaklaşımlar, bilimsel titizliği artırırken; kahve değer zincirinde şeffaf ve objektif bir derecelendirme sistemi oluşturmaktadır.

Anahtar Kelimeler

• Kahve
• aroma
• uçucu bileşikler
• arabica
• robusta
• HPLC
• GC

Destekleyen Kurum

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

Etik Beyan

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

Teşekkür

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

A CURRENT REVIEW ON THE DEVELOPMENT OF COFFEE AROMA: VOLATILE COMPOUNDS AND ANALYSIS WITH NEW ANALYTICAL APPROACHES

Öz

Coffee, widely consumed worldwide with significant agricultural and commercial importance, is rich in bioactive components like tannins, polyphenols, caffeine, while also containing 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 non-VOCs, their precursors and effects on aroma and current analytical methods. HS-SPME-GC-MS play a critical role in the analysis of VOCs, while HPLC methods are crucial for the analysis of non-VOCs. The obtained data can be combined with modern chemometric methods, PCA, PLS-DA and ANNs, for geographical origin verification and quality grading. According to the study's objective, since there is no single analytical method for determination, researchers may benefit from selecting hybrid models that combine analytical precision with human expertise, processing chromatographic and spectroscopic data with advanced machine-learning algorithms. Integrated approaches aim to provide a more transparent and objective grading system throughout the coffee value chain.

Anahtar Kelimeler

• Coffee
• aroma
• volatile compounds
• arabica
• robusta
• HPLC
• GC

Destekleyen Kurum

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

Etik Beyan

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

Teşekkür

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

Kaynakça

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