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J Food Sci

Title:		Aroma recovery from roasted coffee by wet grinding
Author(s):		Baggenstoss J; Thomann D; Perren R; Escher F;
Address:		"Inst. of Food Science and Nutrition, Swiss Federal Inst. of Technology (ETH), CH-8092 Zurich, Switzerland"
Journal Title:		J Food Sci
Year:		2010
Volume:		20101007
Issue:		9
Page Number:		C697 - C702
DOI:		10.1111/j.1750-3841.2010.01822.x
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Aroma recovery as determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was compared in coffees resulting from conventional grinding processes, and from wet grinding with cold and hot water. Freshly roasted coffee as well as old, completely degassed coffee was ground in order to estimate the relationship of internal carbon dioxide pressure in freshly roasted coffee with the aroma loss during grinding. The release of volatile aroma substances during grinding was found to be related to the internal carbon dioxide pressure, and wet grinding with cold water was shown to minimize losses of aroma compounds by trapping them in water. Due to the high solubility of roasted coffee in water, the use of wet-grinding equipment is limited to processes where grinding is followed by an extraction step. Combining grinding and extraction by the use of hot water for wet grinding resulted in considerable losses of aroma compounds because of the prolonged heat impact. Therefore, a more promising two-step process involving cold wet grinding and subsequent hot extraction in a closed system was introduced. The yield of aroma compounds in the resulting coffee was substantially higher compared to conventionally ground coffee"
Keywords:		Carbon Dioxide/metabolism *Coffea Coffee/*chemistry Food Handling/*methods Gas Chromatography-Mass Spectrometry/methods Hot Temperature Odorants/*analysis Solid Phase Microextraction/methods Solubility Volatile Organic Compounds/*analysis;
Notes:		"MedlineBaggenstoss, J Thomann, D Perren, R Escher, F eng Comparative Study Research Support, Non-U.S. Gov't 2011/05/04 J Food Sci. 2010 Nov-Dec; 75(9):C697-702. doi: 10.1111/j.1750-3841.2010.01822.x. Epub 2010 Oct 7"