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

Journal article

Authors/Editors

Strategic Research Themes

Publication Details

Author list: Chindapan N., Puangngoen C., Devahastin S.

Publisher: Wiley

Publication year: 2021

Journal: International Journal of Food Science + Technology (0950-5423)

Volume number: 56

Issue number: 8

Start page: 3814

End page: 3825

Number of pages: 12

ISSN: 0950-5423

eISSN: 1365-2621

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85101934469&doi=10.1111%2fijfs.14997&partnerID=40&md5=4dc176b43abb163b4e9ebbf3b8599b44

Languages: English-Great Britain (EN-GB)

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Abstract

Although superheated steam (SHS) roasting has proved to be capable of improving selected quality of roasted Robusta coffee beans, impact of SHS roasting on aroma characteristics of the beans is not well understood. This study therefore aimed to investigate the effect of SHS roasting on aroma profiles and sensory characteristics of Robusta beans undergone SHS roasting at 190–250 °C; results were compared with those of beans roasted by hot air (HA). Sensory characteristics of selected samples were also compared with HA-roasted Arabica beans. Forty five aroma compounds were identified; most were fully developed in beans roasted at 230 °C and tended to degrade in beans roasted at 250 °C. SHS roasting led to more extensive formation of aroma compounds contributing to caramel note, while helped reduce formation of major contributors to spicy, roasty and burnt notes. SHS-roasted Robusta beans exhibited more resemblance to Arabica beans than their HA-roasted counterpart. © 2021 Institute of Food, Science and Technology (IFSTTF).

Keywords

Aroma, Coffea canephora, GC-MS, Phenolic compounds