The effect of roasting method on headspace composition of robusta coffee bean aroma

Nebesny, Ewa; Budryn, Grażyna; Kula, Józef; Majda, T.

doi:10.1007/s00217-006-0375-0

Cited by 52 publications

(46 citation statements)

References 22 publications

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“…The sizes in descending order with regards to the amounts were found as<425 μm (23.00 %), 450-530 μm (15.33 %). The results found for particle sizes of terebinth fruit coffee were in a good agreement with those of earlier studies (Nebesny et al 2007;Czerny et al 1999). Even if the whole ground product had a homogeneous distribution with a percentage over 80 % in a size range of 250-800 μm, the size range of 425-450 μm was found as the best in pre-sensorial analysis.…”

Section: Particle Size Distributionsupporting

confidence: 90%

“…They also found that furans and furanones produced in the first 5 min of roasting and they were the dominating components by the end of the roasting of pistacia terebinth fruits. Nebesny et al (2007) also found similar results in terms of availability of furans and furanones in Robusta coffee brews. Flavor scores were ranged from 5.4 to 6.1 points for powdered PTF coffees.…”

Section: Evaluation Of Sensory Propertiessupporting

confidence: 71%

“…Buffo and Cardelli-Freire (2004) reported that roasting methods and conditions have an important effect on the formation of the roasted coffee flavors. Nebesny et al (2007) showed that uniformly roasted coffee bean with full aroma could be obtained by using microwave roasting. Göğüş et al (2011) reported that traditional pan roasting is the most common method for PTF coffee processing.…”

Section: Introductionmentioning

confidence: 99%

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Processing of a novel powdered herbal coffee (Pistacia Terebinthus L. Fruits Coffee) and its sensorial properties

2014

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In this study, the effects of roasting method, grinding and reduction in oil content on the characteristics of Pistacia terebinthus fruit coffee were investigated. Pistacia terebinthus fruit was roasted by microwave, pan and combined (microwave and convection) methods. The degree of roasting was determined by L*, a*, b* color values. The roasting times were 1,500, 1,900 and 1,620 s for microwave, pan and combined roasting methods, respectively. Cold press was used to reduce the oil content both prior to roasting and after the roasting. The oil content was reduced to around 21.5 % in all roasting methods to approach to that of coffee beans. Powdered Pistacia terebinthus fruit coffee brews were compared with each other and Turkish coffee in terms of aroma, flavor, acidity aftertaste, and overall acceptability. Sensorial analysis results showed that coffee brews prepared by pressing after the roasting process were better than those pressing prior to roasting.

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Section: Particle Size Distributionsupporting

confidence: 90%

Section: Evaluation Of Sensory Propertiessupporting

confidence: 71%

Section: Introductionmentioning

confidence: 99%

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Processing of a novel powdered herbal coffee (Pistacia Terebinthus L. Fruits Coffee) and its sensorial properties

2014

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“…Pentan-2-ol was marked in green Arabica coffee beans in the study by Bertrand et al (2012). 2,3-dimethylpyrazine, which was tentatively identified in our study in Coffea arabica from Nepal, was marked in the study by Nebesny et al (2007), in brewed coffee (Dchiai et al, 2014), roasted coffee (Toci & Farah, 2008) and extracts of coffee (Coffea arabica) (Cheong et al, 2013).…”

Section: Resultssupporting

confidence: 65%

“…Propanal was identified by Yeretzian et al (2002) in green coffee and in green robusta coffee by Nebesny et al (2007). Pentan-2-ol was marked in green Arabica coffee beans in the study by Bertrand et al (2012).…”

Section: Resultsmentioning

confidence: 65%

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Knysak

2017

Food Sci. Technol

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Aroma is the most important factor in assessing the quality of coffee. The volatile compounds profile could be very important to confirm the authenticity of Coffea arabica. The study was carried out on two species of unroasted coffee beans: Coffea arabica from Colombia and Nepal and Coffea robusta from Uganda and Vietnam. Both Coffea arabica and Coffea canephora were imported to the country of analysis approximately 5 months prior to the research. Before the analysis, the coffee beans were kept in a sealed, dark container, at 21 °C. The tests were performed using an electronic nose. Its functioning is based on gas chromatography with two columns of different polarities in parallel and with 2 ultra sensitive Flame Ionization Detectors (FID). With multivariate statistics -Principal Components Analysis -it was possible to reduce the number of links and present them in two dimensions, which allowed for the unambiguous identification and assignment of samples to a particular species of coffee. By using an electronic nose, one can distinguish and group unroasted coffee beans' flavours depending on the country of origin and species.

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Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions

Ojeda‐Amador

Trapani²,

Fregapane

et al. 2018

Euro J Lipid Sci & Tech

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The present work aims to study the influence of different processing conditions, including temperature, roasting, the use of whole nuts, pressure (nozzle size) and speed of the screw‐press extraction process, on the minor components, mainly tocopherols, phenolics, and volatile components, contained in virgin pistachio oils (VPO) and their corresponding partially defatted residual cakes. An important increase in total polar phenolic (TPP) is observed in VPO processed at a temperature above 60 °C (e.g., 16.7–65.3 and 76.4 mg kg−1 at 130 °C and roasting conditions). TPP and the corresponding antioxidant activity also increase when a smaller nozzle diameter (3 mm) is used (16.7–35.4 mg kg−1; DPPH increases 36%), but no differences are observed when changing the screw speed. It is remarkable that the use of the whole pistachio (with its shell) helps to greatly enrich the oil in aromatic volatile compounds by up to 135%, with terpenes being the main family (e.g., 38.6–90.9 mg kg−1). Phenolic compounds and their antioxidant activity are higher in the residual cake when a higher processing temperature is used, for example, from 7260 to 12 250 mg kg−1 (at 40 and 130 °C, respectively). This result indicates their potential use as functional ingredients in food formulations. Practical Applications: The edible oil market is expanding and creating new products, where nut oils are gaining space in the preferences of consumers. In this sense, the study of the effect of different oil extraction conditions on the minor composition may help to produce VPOs with a higher bioactive compound content and/or with desired organoleptic characteristics. Virgin nut oils are minimally processed foods characterized by their typical aroma, taste, and minor bioactive compounds depending on the extraction and processing methods employed. Different technological conditions are studied using a screw‐press expeller to produce added value pistachio virgin oils and their residual cakes.

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The effect of roasting method on headspace composition of robusta coffee bean aroma

Cited by 52 publications

References 22 publications

Processing of a novel powdered herbal coffee (Pistacia Terebinthus L. Fruits Coffee) and its sensorial properties

Processing of a novel powdered herbal coffee (Pistacia Terebinthus L. Fruits Coffee) and its sensorial properties

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions

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