How roasting conditions modulate coffee flavor: A meta-analysis
| Autor: | Morten Münchow, Jesper Alstrup, Ida Steen, Davide Giacalone |
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| Zdroj: | University of Southern Denmark Münchow, M, Alstrup, J, Steen, I & Giacalone, D 2020, ' How roasting conditions modulate coffee flavor: A meta-analysis ', Eurosense 2020: A sense of Innovation, 13/12/2020-16/12/2020 . |
| Popis: | This research aimed at assessing the relative importance of two roasting parameters – color (i.e. roast degree) and time – on the sensory properties of coffee. We draw on data from eight studies conducted using sensory descriptive analysis with trained assessors, focusing on a common set of attributes. The results indicated that, while both parameters significantly affected coffee flavor, color was the stronger predictor of coffee flavor out of the two. Effects direction for both color and time were similar, and related to the rate of Maillard reactions, with darker roasts/longer roasting times associated with an increase in bitterness and a decrease in acidity, fruitiness and sweetness. With respect to roasting time, we distinguished two phases, ’time to first crack’, corresponding to the time between the onset of roasting and the moment where the accumulated steam pressure causes the beans to crack, and ’development time’, corresponding to the time elapsed from the first crack to the end of the roasting process. The results clearly indicated that, under the same color, time variation also influences flavor, and that in particular development time, rather than time to first crack, has the largest effect on coffee flavor. |
| Databáze: | OpenAIRE |
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