Characterization of odour-active volatiles and sensory analyses of roasted oak (Quercus humboldtii Bonpl.) acorns, a coffee substitute

Background: Oak acorns are roasted and grounded to produce a powder that is used to prepare a coffee substitute beverage. Objective: To identify the odour-active volatiles of the powder derived from roasted acorns of Quercus humboldtii and to perform a quantitative descriptive analysis (QDA) of its...

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Autores principales:	Liseth DÍAZ-ROJAS, Nathaly GALÁN-BERNAL, Diana Paola FORERO, Edgar Leonardo LINARES, Juan Camilo MARÍN-LOAIZA, Coralia OSORIO
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2019
Materias:	SDE QDA odour-active volatiles gas chromatography food chemistry Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/f75e89d7b3fc445ea8b6e1c64bf88aaf
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spelling	oai:doaj.org-article:f75e89d7b3fc445ea8b6e1c64bf88aaf2021-12-02T19:42:44ZCharacterization of odour-active volatiles and sensory analyses of roasted oak (Quercus humboldtii Bonpl.) acorns, a coffee substitute10.17533/udea.vitae.v26n1a050121-40042145-2660https://doaj.org/article/f75e89d7b3fc445ea8b6e1c64bf88aaf2019-04-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/336288https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 Background: Oak acorns are roasted and grounded to produce a powder that is used to prepare a coffee substitute beverage. Objective: To identify the odour-active volatiles of the powder derived from roasted acorns of Quercus humboldtii and to perform a quantitative descriptive analysis (QDA) of its appearance, odour, and taste. Methods: The odour-active volatiles of roasted oak acorn powder were extracted by SDE and analyzed by GC/MS and olfactory analyses (GC/O). Sensorial analyses of this beverage were done by QDA (Quantitative Descriptive Analysis). Results: Nineteen compounds were identified, showing acid, buttery/caramel, smoke/roasted, and fruity odour notes, which are common to those of roasted coffee. Ketones, aldehydes, aliphatic acids, furanic alcohols and pyrazines were identified as relevant for this coffee substitute beverage. The major volatile compounds were furfural, 5-methyl furfural, furfuryl alcohol, and 3-hydroxy-2-butanone, some of them related to the sugar breakdown by heating. Odour attributes characterized by QDA, were in agreement with those detected by GC-O (Gas Chromatography coupled to Olfactometry), but some off-taste notes were detected. Conclusions: The results of molecular sensory approach confirmed that this product resembles coffee; however, QDA analyses showed the presence of undesirable taste. More studies are needed in order to improve the taste quality of this coffee substitute. Liseth DÍAZ-ROJASNathaly GALÁN-BERNALDiana Paola FOREROEdgar Leonardo LINARESJuan Camilo MARÍN-LOAIZACoralia OSORIOUniversidad de AntioquiaarticleSDEQDAodour-active volatilesgas chromatographyfood chemistryFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 26, Iss 1 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	SDE QDA odour-active volatiles gas chromatography food chemistry Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	SDE QDA odour-active volatiles gas chromatography food chemistry Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Liseth DÍAZ-ROJAS Nathaly GALÁN-BERNAL Diana Paola FORERO Edgar Leonardo LINARES Juan Camilo MARÍN-LOAIZA Coralia OSORIO Characterization of odour-active volatiles and sensory analyses of roasted oak (Quercus humboldtii Bonpl.) acorns, a coffee substitute
description	Background: Oak acorns are roasted and grounded to produce a powder that is used to prepare a coffee substitute beverage. Objective: To identify the odour-active volatiles of the powder derived from roasted acorns of Quercus humboldtii and to perform a quantitative descriptive analysis (QDA) of its appearance, odour, and taste. Methods: The odour-active volatiles of roasted oak acorn powder were extracted by SDE and analyzed by GC/MS and olfactory analyses (GC/O). Sensorial analyses of this beverage were done by QDA (Quantitative Descriptive Analysis). Results: Nineteen compounds were identified, showing acid, buttery/caramel, smoke/roasted, and fruity odour notes, which are common to those of roasted coffee. Ketones, aldehydes, aliphatic acids, furanic alcohols and pyrazines were identified as relevant for this coffee substitute beverage. The major volatile compounds were furfural, 5-methyl furfural, furfuryl alcohol, and 3-hydroxy-2-butanone, some of them related to the sugar breakdown by heating. Odour attributes characterized by QDA, were in agreement with those detected by GC-O (Gas Chromatography coupled to Olfactometry), but some off-taste notes were detected. Conclusions: The results of molecular sensory approach confirmed that this product resembles coffee; however, QDA analyses showed the presence of undesirable taste. More studies are needed in order to improve the taste quality of this coffee substitute.
format	article
author	Liseth DÍAZ-ROJAS Nathaly GALÁN-BERNAL Diana Paola FORERO Edgar Leonardo LINARES Juan Camilo MARÍN-LOAIZA Coralia OSORIO
author_facet	Liseth DÍAZ-ROJAS Nathaly GALÁN-BERNAL Diana Paola FORERO Edgar Leonardo LINARES Juan Camilo MARÍN-LOAIZA Coralia OSORIO
author_sort	Liseth DÍAZ-ROJAS
title	Characterization of odour-active volatiles and sensory analyses of roasted oak (Quercus humboldtii Bonpl.) acorns, a coffee substitute
title_short	Characterization of odour-active volatiles and sensory analyses of roasted oak (Quercus humboldtii Bonpl.) acorns, a coffee substitute
title_full	Characterization of odour-active volatiles and sensory analyses of roasted oak (Quercus humboldtii Bonpl.) acorns, a coffee substitute
title_fullStr	Characterization of odour-active volatiles and sensory analyses of roasted oak (Quercus humboldtii Bonpl.) acorns, a coffee substitute
title_full_unstemmed	Characterization of odour-active volatiles and sensory analyses of roasted oak (Quercus humboldtii Bonpl.) acorns, a coffee substitute
title_sort	characterization of odour-active volatiles and sensory analyses of roasted oak (quercus humboldtii bonpl.) acorns, a coffee substitute
publisher	Universidad de Antioquia
publishDate	2019
url	https://doaj.org/article/f75e89d7b3fc445ea8b6e1c64bf88aaf
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Characterization of odour-active volatiles and sensory analyses of roasted oak (Quercus humboldtii Bonpl.) acorns, a coffee substitute

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