Investigation of roasted coffee freshness with an improved headspace technique

Autor:	Wilhardi Holscher, Hans Steinhart
Rok vydání:	1992
Předmět:	Chromatography biology Methanethiol General Chemistry Shelf life biology.organism_classification Torrefaction Biochemistry Industrial and Manufacturing Engineering chemistry.chemical_compound chemistry Objective evaluation Food science Coffee bean Aroma Food Science Biotechnology Roasting
Zdroj:	Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 195:33-38
ISSN:	1438-2385 0044-3026
DOI:	10.1007/bf01197836
Popis:	The volatiles forming the pleasant odour arising from freshly roasted coffee beans were investigated by means of an improved headspace technique with intermediate cryo-focusing and simultaneous sniffing analysis. Shelf-life tests were carried out with whole beans in non-air tight packs and indicated that the loss of aroma freshness several days to weeks after roasting corresponded to the decrease in certain low boiling volatiles, mainly methanethiol. To validate the method, several starting parameters were investigated, specifically the influence of particle size, degree of roasting and coffee bean origin. Results reveal that this headspace technique allows an objective evaluation of the aroma freshness of whole coffee beans without exact knowledge of coffee origin, degree of roasting or starting values. In addition the method differentiates between Arabica and Robusta coffees.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8dd8b78071c928a6d379e7636c7d5952 https://doi.org/10.1007/bf01197836 Zobrazit plný text záznamu Full text from SpringerLink