Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 21, Pages 5446-5453Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf300348e
Keywords
roasting profiles; coffee properties; FTIR; principal component analysis (PCA)
Funding
- Natural Sciences and Engineering Research Council of Canada (NSERC)
- Mother Parkers Tea Coffee Inc.
Ask authors/readers for more resources
In this study, Brazilian coffee beans processed to different stages of roast at 210, 220, 230, and 240 degrees C were analyzed for pH value, titratable acidity, moisture content, and color lightness. Fourier transform infrared (FTIR) spectroscopy, in conjunction with principal component analysis, was conducted to study the effects of process time and temperature on the IR-active components of the acetyl acetate extract of the roasted coffee. The results showed that high-temperature short-time resulted in higher moisture content, higher pH value, and higher titratable acidity when the beans were roasted beyond the start-of-second-crack stage, as compare to low-temperature-long-time process (LTLT). The LTLT process also resulted in greater IR absorbance for aldehydes, ketones, aliphatic acids, aromatic acids, and caffeine carbonyl bands on the FTIR spectra. Clusters for principal component score plots were well separated, indicating that the changes IR-active components in the coffee extracts, due to the different roasting treatments, can be discriminated by the FTIR technique. On the basis of the loading plots of principal components, changes of IR-active compounds in the coffee extract at various stages of roasting were discussed.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available