A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment

• Published in: Journal of food engineering Vol. 92; no. 3; pp. 345 - 352
• Main Authors: Franca, Adriana S., Oliveira, Leandro S., Oliveira, Rafael C.S., Agresti, Pamela C. Mancha, Augusti, Rodinei
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.06.2009; [New York, NY]: Elsevier Science Pub. Co; Elsevier
• Subjects: Biological and medical sciences; Coffee; coffee beans; Coffee, tea and other stimulative beverage industries; color; food analysis; food composition; Food engineering; Food industries; food processing; food processing quality; Fundamental and applied biological sciences. Psychology; General aspects; principal component analysis; pyridines; Roasting degree assessment; SPME/GC–MS; temperature; volatile compounds; Volatiles profile; weight loss; Roasting degree assessment; Coffee; Volatiles profile; SPME/GC–MS; Volatile compound; Evaluation; Temperature; SPME/GC-MS; Profile
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2008.12.012

The objective of this study was to analyze the volatile profiles of both green and roasted coffee beans, for assessment of roasting degrees under two different processing temperatures. Volatiles extraction and concentration were performed by solid phase micro-extraction (SPME) of the ground coffee headspace and analysis of the volatiles profile was performed by GC–MS. Four SPME fibers were evaluated, with the one that extracted the highest amount of substances (DVB/CAR/PDMS) being selected. Statistical analysis of the data by principal components (PCA/clusters) showed that the volatile components profile provided separation of green and roasted coffees and also separation according to roasting degree and roasting temperature. Results also indicate that color and weight loss measurements alone are not reliable for roasting degree assessment.