Abstract
The aim of this study was to detect and identify the volatile compounds in coffee that was obtained in defect roast processes versus standard roasting and to determine the type and strength of the correlations between the roast defects and the volatile compound profile in roasted coffee beans. In order to achieve this goal, the process of coffee bean roasting was set to produce an underdeveloped coffee defect, an overdeveloped coffee defect, and defectless coffee. The “Typica” variety of Arabica coffee beans was used in this study. The study material originated from a plantation that is located at an altitude of 1400–2000 m a.s.l. in Huehuetenango Department, Guatemala. The analyses were carried out with the use of gas chromatography/mass spectrometry (GC–MS) and an electronic nose. This study revealed a correlation between the identified groups of volatile compounds and the following coffee roasting parameters: the time to the first crack, the drying time, and the mean temperatures of the coffee beans and the heating air. The electronic nose helped to identify the roast defects.
Subject
Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science
Reference44 articles.
1. International Coffee Organization (Vending Marketwatch, 2018). Growing divergence between Arabica and Robusta exports, Vending Marketwatch.
2. Jung, S., Gu, S., Lee, S.H., and Jeong, Y. (2021). Effect of roasting degree on the antioxidant properties of espresso and drip coffee extracted from coffea arabica cv. Java. Appl. Sci., 11.
3. Yu, J.M., Chu, M., Park, H., Park, J., and Lee, K.G. (2021). Analysis of volatile compounds in coffee prepared by various brewing and roasting methods. Foods, 10.
4. Asy’Ari Hasbullah, U.H., and Rini Umiyati, D. (2021). Antioxidant Activity and Total Phenolic Compounds of Arabica and Robusta Coffee at Different Roasting Levels. J. Phys. Conf. Ser., 1764.
5. Marek, G., Dobrzański, B., Oniszczuk, T., Combrzyński, M., Ćwikła, D., and Rusinek, R. (2020). Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS. Sensors, 20.
Cited by
11 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献