| Title: | Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean |
| Author(s): | Liu C; Yang N; Yang Q; Ayed C; Linforth R; Fisk ID; |
| Address: | "Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom. Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom. Electronic address: ian.fisk@nottingham.ac.uk" |
| DOI: | 10.1016/j.foodchem.2018.12.080 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "This study attempted to improve Robusta sensory properties by modifying the beans chemical composition. Building on our previous work, which modified bean pH through acid pre-treatment, a model system was developed where, sugar solutions (glucose, fructose, sucrose) were used to pre-treat Robusta coffee beans with the aim to modify the concentration/availability/location of these aroma precursors. Beans were then dried to equal water activity, subjected to equal roast intensity and ground to comparable particle size distributions. The treatment significantly impacted aroma generation during roasting leading to an altered level of pyrazines, furans, ketones, organic acid and heterocyclic nitrogen-containing compounds (p?ª+ |
| Keywords: | Coffea/*chemistry Coffee/*chemistry Food Analysis Food Handling Food Storage Gas Chromatography-Mass Spectrometry Humans Odorants/*analysis Taste Volatile Organic Compounds/analysis Aroma chemistry Coffee processing Green bean pre-treatment Sensory analys; |
| Notes: | "MedlineLiu, Chujiao Yang, Ni Yang, Qian Ayed, Charfedinne Linforth, Robert Fisk, Ian D eng England 2019/01/20 Food Chem. 2019 May 30; 281:8-17. doi: 10.1016/j.foodchem.2018.12.080. Epub 2018 Dec 23" |
