Characterization of flavor compounds released during grinding of roasted robusta coffee beans

• Published in: Food Science and Technology Research Vol. 11; no. 3; pp. 298 - 307
• Main Authors: Akiyama, M, Murakami, K, Ikeda, M, Iwatsuki, K, Kokubo, S, Wada, A, Tokuno, K, Onishi, M, Iwabuchi, H, Tanaka, K
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 2005; Japan Science and Technology Agency
• Subjects: capillary gas chromatography; Coffea canephora; coffee beans; dynamic headspace; flavor compounds; gas chromatography/olfactometry (GC/O); grinding; headspace analysis; odor compounds; olfactometry; principal component analysis; principal component analysis (PCA); provenance; roasting; robusta coffee; solid phase extraction; solid-phase microextraction (SPME); volatile compounds; volatiles; Vietnam; Indonesia
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.11.298

The characteristic volatile compounds released during the grinding of roasted coffee beans are as attractive for coffee-flavored products as the aroma of fresh-brewed coffee itself. In this study, the volatile compounds released during the grinding of various roasted robusta coffee beans (originating in Vietnam and Indonesia ; roasting degree L26, L23, and L18) were collected by exposing a solid-phase microextraction (SPME) fiber to nitrogen gas discharged from a glass vessel in which the electronic coffee grinder was enclosed. Identification and characterization of the volatile compounds were achieved using gas chromatography/mass spectrometry (GC/MS) and GC/olfactometry (GC/O), and by applying principal component analysis (PCA) to the GC/O results. The variation in volatile compounds released during grinding, based on origin, roasting degree and species, is described and compared with the results of a previous study on the compounds released during grinding of roasted arabica coffees.