Profiles of volatile compounds and sensory characteristics of Robusta coffee beans roasted by hot air and superheated steam

Chindapan, Nathamol; Puangngoen, Chanakan; Devahastin, Sakamon

doi:10.1111/ijfs.14997

Cited by 8 publications

(8 citation statements)

References 27 publications

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“…Recently, there have emerged several new roasting technologies, such as reversed roast process, in which grinding takes place first before proceeding to the roasting process, 75 and SHS, 25 which enriches the VOCs and flavor profile of coffee. The effect of SHS roasting and conventional roasting process (hot air) on the aroma profile of robusta coffee beans has been compared.…”

Section: Post‐harvest Factorsmentioning

confidence: 99%

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Review on factors affecting coffee volatiles: from seed to cup

Wang

et al. 2021

J Sci Food Agric

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The objective of this review is to evaluate the influence of six factors on coffee volatiles. At present, the poor aroma from robusta or low‐quality arabica coffee can be significantly improved by advanced technology, and this subject will continue to be further studied. On the other hand, inoculating various starter cultures in green coffee beans has become a popular research direction for promoting coffee aroma and flavor. Several surveys have indicated that shade and altitude can affect the content of coffee aroma precursors and volatile organic compounds (VOCs), which remain to be fully elucidated. The emergence of the new roasting process has greatly enriched the aroma composition of coffee. Cold‐brew coffee is one of the most popular trends in coffee extraction currently, and its influence on coffee aroma is worthy of in‐depth and detailed study. Omics technology will be one of the most important means to analyze coffee aroma components and their quality formation mechanism. A better understanding of the effect of each parameter on VOCs would assist coffee researchers and producers in the optimal selection of post‐harvest parameters that favor the continuous production of flavorful and top‐class coffee beans and beverages. © 2021 Society of Chemical Industry.

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Section: Post‐harvest Factorsmentioning

confidence: 99%

“…Both the above two studies, through pre‐treatment, either modified the flavor precursors or influenced aroma physical and chemical reaction pathways that take place during roasting. Steam 24 and superheated steam (SHS) 25 have also been used to improve the aroma of robusta coffee, with satisfactory results.…”

Section: Planting Factorsmentioning

confidence: 99%

Review on factors affecting coffee volatiles: from seed to cup

Wang

et al. 2021

J Sci Food Agric

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“…The CCR roaster method combines the most effective technologies, being based on several types of heating process. Heat exchangers provide the roasting process with clean hot air drawn via convection [ 6 ]. After the flame is turned off, the exchangers ensure a stable air temperature for 4–6 min.…”

Section: Introductionmentioning

confidence: 99%

Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds

et al. 2022

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The aim of the study was to analyze the process of roasting coffee beans in a convection–conduction roaster (CC) without a heat exchanger and a convection–conduction–radiation roaster (CCR) with a heat exchanger for determination of the aroma profile. The aroma profile was analyzed using the SPME/GC-MS technique, and an Agrinose electronic nose was used to determine the aroma profile intensity. Arabica coffee beans from five regions of the world, namely, Peru, Costa Rica, Ethiopia, Guatemala, and Brazil, were the research material. The chemometric analyses revealed the dominance of azines, alcohols, aldehydes, hydrazides, and acids in the coffee aroma profile. Their share distinguished the aroma profiles depending on the country of origin of the coffee beans. The high content of pyridine from the azine group was characteristic for the coffee roasting process in the convection–conduction roaster without a heat exchanger, which was shown by the PCA analysis. The increased content of pyridine resulted from the appearance of coal tar, especially in the CC roaster. Pyridine has an unpleasant and bitter plant-like odor, and its excess is detrimental to the human organism. The dominant and elevated content of pyridine is a defect of the coffee roasting process in the CC roaster compared to the process carried out in the CCR machine. The results obtained with the Agrinose showed that the CC roasting method had a significant effect on the sensor responses. The effect of coal tar on the coffee beans resulted in an undesirable aroma profile characterized by increased amounts of aromatic volatile compounds and higher responses of Agrinose sensors.

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“…SHS roasting nevertheless resulted in dark roasted beans with higher CQAs and caffeic acid contents. Based on this and our previous comparative studies on HA and SHS roasting of robusta beans (Chindapan et al ., 2021; Rattanarat et al ., 2021), if health benefits of the resulting coffee are to be maximised, roasting in SHS at 250 °C is recommended as a means to retain key bioactive compounds and to diminish the generation of health‐hazard acrylamide. On the other hand, if the flavour characteristics of coffee are of more concern, SHS roasting at 230 °C is suggested.…”

Section: Discussionmentioning

confidence: 99%

“…In the case of coffee beans, SHS roasting has proved to help reduce the losses of some acids and increase the contents of some sugars, leading in turn to more extensive generation of volatile compounds responsible for the desirable caramel note. SHS roasting also helped reduce undesired volatiles contributing to burnt, roasty and spicy notes (Chindapan et al ., 2019, 2021). SHS roasting at a higher temperature (250 °C) could also help reduce the formation of acrylamide in roasted beans (Rattanarat et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

Comparative evaluation of phenolics and antioxidant activities of hot air and superheated steam roasted coffee beans (Coffea canephora)

Chindapan

Chaninkun

Devahastin

2021

Int J of Food Sci Tech

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As no investigation has so far been made to study the effect of superheated steam (SHS) roasting in comparison to that of hot air (HA) roasting on bioactive compounds acting as antioxidants in roasted coffee beans, changes in phenolic compounds and antioxidant activities of robusta coffee beans undergone HA and SHS roasting at 210-250 °C to reach a light, medium or dark roast level were investigated. Total phenolics as well as 5-, 4-and 3-CQA contents and ABTS, DPPH and FRAP antioxidant activities significantly decreased, whereas the flavonoid content remained unchanged or even increased with an increased roast level. Highest and lowest caffeic acid contents were noted in medium and dark roasted beans, respectively. All the aforementioned variables belonging to dark roasted beans significantly decreased with decreased roasting temperature, particularly at 210 °C. However, CQAs and caffeic acid contents tended to increase in dark roasted beans when SHS was applied, instead of HA for roasting at 210 °C.

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Profiles of volatile compounds and sensory characteristics of Robusta coffee beans roasted by hot air and superheated steam

Cited by 8 publications

References 27 publications

Review on factors affecting coffee volatiles: from seed to cup

Review on factors affecting coffee volatiles: from seed to cup

Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds

Comparative evaluation of phenolics and antioxidant activities of hot air and superheated steam roasted coffee beans (Coffea canephora)

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