PubMed · 14798511
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P DELTHIL. 1950-12-22. [Grape-cure].. https://pubmed.ncbi.nlm.nih.gov/14798511/
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This study establishes an integrated framework combining chemical profiling, sensory analysis, and molecular mechanism evaluation to compare flavour quality and authenticity among fermented, washed, and artificially flavored coffees. GC × GC-TOF-MS and UHPLC-HRMS showed that fermented samples had markedly higher ester and aromatic alcohol levels (total esters 74.5 ± 7.8 mg kg-1; phenylethanol 27.5 ± 3.2 mg kg-1, p < 0.01), enhancing fruity-floral notes. Washed coffees contained the highest organic acid concentrations (45.2 ± 3.8 mg kg-1, p < 0.01), supporting brightness and umami. Artificially flavored coffees exhibited elevated exogenous aromatics (vanillin 21.5 ± 3.1 mg kg-1) but significantly fewer Maillard products (p < 0.05) and reduced flavour retention (55% after 14 days). Molecular docking revealed higher theoretical binding affinities for naturally generated compounds, suggesting a potential molecular basis for their greater sensory persistence. The framework supports constructing coffee quality fingerprints and verifying flavour authenticity.
Microwave-assisted extraction (MAE) has been shown to be an easy, rapid, accurate, quantitative, and precise component of an overall method for the quantitative analysis of flavor components formulated into high-density polyethylene (HDPE) pellets. Under optimized extraction conditions, MAE can be perform extraction of flavors from pellets within 1/2 h with flavor recoveries ranging from approximately 90% to 100%. The variability in the data expressed as percent relative standard deviation from gas chromatographic-mass selective detector analysis of targeted flavor components is always less than 5%, indicating a precise method. In addition, the major components identified in the flavor formulation prior to formulation into the HDPE pellets are the major components detected in the extraction, indicating an accurate determination. Thus, MAE can be readily recommended as an essential component of a high-volume approach to the quantitative determination of flavors formulated into HDPE pellets.
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