Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean
| Autor: | Robert S. T. Linforth, Charfedinne Ayed, Chujiao Liu, Ian D. Fisk, Qian Yang, Ni Yang |
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| Rok vydání: | 2019 |
| Předmět: |
Sucrose
Food Handling Flavour Coffea Shelf life Coffee 01 natural sciences Sensory analysis Gas Chromatography-Mass Spectrometry Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Humans Food science Sugar Aroma Roasting Volatile Organic Compounds biology Chemistry 010401 analytical chemistry food and beverages Fructose 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science 0104 chemical sciences Food Storage Taste Odorants Food Analysis Food Science |
| Zdroj: | Food Chemistry. 281:8-17 |
| ISSN: | 0308-8146 1873-7072 |
| DOI: | 10.1016/j.foodchem.2018.12.080 |
| Popis: | © 2018 Elsevier Ltd This study attempted to improve Robusta sensory properties by modifying the beans chemical composition. Building on our previous work, which modified bean pH through acid pre-treatment, a model system was developed where, sugar solutions (glucose, fructose, sucrose) were used to pre-treat Robusta coffee beans with the aim to modify the concentration/availability/location of these aroma precursors. Beans were then dried to equal water activity, subjected to equal roast intensity and ground to comparable particle size distributions. The treatment significantly impacted aroma generation during roasting leading to an altered level of pyrazines, furans, ketones, organic acid and heterocyclic nitrogen-containing compounds (p < 0.05). The optimum treatment was 15 g/100 g fructose. 80% treated Robusta could be blended with Arabica in coffee brew without significant aroma differences being perceived when compared to 100% Arabica brew. Furthermore the aroma of the fructose treated Robusta was more stable than Arabica over six weeks accelerated shelflife storage. |
| Databáze: | OpenAIRE |
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