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Aroma recovery from roasted coffee by wet grinding.
J Food Sci. 2010 Nov-Dec; 75(9):C697-702.JF

Abstract

Aroma recovery as determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was compared in coffees resulting from conventional grinding processes, and from wet grinding with cold and hot water. Freshly roasted coffee as well as old, completely degassed coffee was ground in order to estimate the relationship of internal carbon dioxide pressure in freshly roasted coffee with the aroma loss during grinding. The release of volatile aroma substances during grinding was found to be related to the internal carbon dioxide pressure, and wet grinding with cold water was shown to minimize losses of aroma compounds by trapping them in water. Due to the high solubility of roasted coffee in water, the use of wet-grinding equipment is limited to processes where grinding is followed by an extraction step. Combining grinding and extraction by the use of hot water for wet grinding resulted in considerable losses of aroma compounds because of the prolonged heat impact. Therefore, a more promising two-step process involving cold wet grinding and subsequent hot extraction in a closed system was introduced. The yield of aroma compounds in the resulting coffee was substantially higher compared to conventionally ground coffee.

Authors+Show Affiliations

Inst. of Food Science and Nutrition, Swiss Federal Inst. of Technology (ETH), CH-8092 Zurich, Switzerland.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21535580

Citation

Baggenstoss, J, et al. "Aroma Recovery From Roasted Coffee By Wet Grinding." Journal of Food Science, vol. 75, no. 9, 2010, pp. C697-702.
Baggenstoss J, Thomann D, Perren R, et al. Aroma recovery from roasted coffee by wet grinding. J Food Sci. 2010;75(9):C697-702.
Baggenstoss, J., Thomann, D., Perren, R., & Escher, F. (2010). Aroma recovery from roasted coffee by wet grinding. Journal of Food Science, 75(9), C697-702. https://doi.org/10.1111/j.1750-3841.2010.01822.x
Baggenstoss J, et al. Aroma Recovery From Roasted Coffee By Wet Grinding. J Food Sci. 2010 Nov-Dec;75(9):C697-702. PubMed PMID: 21535580.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Aroma recovery from roasted coffee by wet grinding. AU - Baggenstoss,J, AU - Thomann,D, AU - Perren,R, AU - Escher,F, Y1 - 2010/10/07/ PY - 2011/5/4/entrez PY - 2011/5/4/pubmed PY - 2011/9/13/medline SP - C697 EP - 702 JF - Journal of food science JO - J Food Sci VL - 75 IS - 9 N2 - Aroma recovery as determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was compared in coffees resulting from conventional grinding processes, and from wet grinding with cold and hot water. Freshly roasted coffee as well as old, completely degassed coffee was ground in order to estimate the relationship of internal carbon dioxide pressure in freshly roasted coffee with the aroma loss during grinding. The release of volatile aroma substances during grinding was found to be related to the internal carbon dioxide pressure, and wet grinding with cold water was shown to minimize losses of aroma compounds by trapping them in water. Due to the high solubility of roasted coffee in water, the use of wet-grinding equipment is limited to processes where grinding is followed by an extraction step. Combining grinding and extraction by the use of hot water for wet grinding resulted in considerable losses of aroma compounds because of the prolonged heat impact. Therefore, a more promising two-step process involving cold wet grinding and subsequent hot extraction in a closed system was introduced. The yield of aroma compounds in the resulting coffee was substantially higher compared to conventionally ground coffee. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/21535580/Aroma_recovery_from_roasted_coffee_by_wet_grinding_ L2 - https://doi.org/10.1111/j.1750-3841.2010.01822.x DB - PRIME DP - Unbound Medicine ER -