| Title: | Effect of roasting speed on the volatile composition of coffees with different cup quality |
| Author(s): | Toci AT; Azevedo DA; Farah A; |
| Address: | "Environmental and Food Interdisciplinary Studies Laboratory (LEIMAA), Latin American Institute of Life and Nature Sciences (ILACVN), Federal University of Latin American Integration (UNILA), Av. Tancredo Neves, 6731 - Bl. 6, Room 8, 85867-970 Foz do Iguacu, PR, Brazil. Electronic address: aline.toci@unila.edu.br. Organic Chemistry Dept., Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Av. Athos da Silveira Ramos 149, Bl. A Room 603, 21941-909 Rio de Janeiro, Brazil. Electronic address: debora@iq.ufrj.br. Food Chemistry and Bioactivity Laboratory & Coffee Research Core Prof. L.C. Trugo - NUPECAFE, Nutrition Institute, Federal University of Rio de Janeiro (UFRJ), Av. Carlos Chagas Filho 373, Bl.J, Room 16, 21941-902 RJ, Brazil. Electronic address: afarah@nutricao.ufrj.br" |
| DOI: | 10.1016/j.foodres.2020.109546 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "This study investigated the volatile composition of coffee blends of different cup quality, roasted in an industrial-scale semi-fluidized bed roaster (SFBR) and in a lab-scale fluidized bed roaster (FBR), at three roasting speeds/profiles, to reach medium roast degree. Thirty volatile compounds were selectively investigated. Roasting the specialty coffee blend in both roasters produced lower concentrations of total volatile compounds, compared to the low cup quality blends. Higher concentrations of pyrazines and phenols were observed in low cup quality blends. In SFBR, quality and roasting speed affected all groups of compounds, including impact compounds such as 2,5-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methoxyphenol and 4-ethyl-2-methoxyphenol. In FBR, only phenols were affected. The present results help explain why different roast profiles should be used for coffees with different cup quality for better sensory outcome and why blending should be performed after roasting of green seeds. They also show that results obtained in lab scale roasters are not necessarily reproduced in industry under the same settings" |
| Keywords: | *Coffea *Coffee Hot Temperature Seeds Coffee aroma Coffee quality Fluidized bed roaster Phenols Pyrazines Roast profile Roasting speed Volatile compounds; |
| Notes: | "MedlineToci, Aline T Azevedo, Debora A Farah, Adriana eng Research Support, Non-U.S. Gov't Canada 2020/11/26 Food Res Int. 2020 Nov; 137:109546. doi: 10.1016/j.foodres.2020.109546. Epub 2020 Jul 15" |
