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Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends.
Food Res Int. 2018 03; 105:393-402.FR

Abstract

Between 15 and 20% of Brazilian coffee production corresponds to defective beans (PVA), which decreases the quality of the coffee brew. Steam treatment has been reported as an alternative to improve the volatile profile and cup quality of coffee. The aim of this study was to propose a steam treatment of defective Coffea canephora beans to improve the volatile profile of the roasted coffee. The sensory impacts of adding steamed coffee (SC) in Coffea arabica blends were evaluated. The steam treatments studied modified the volatile profile of roasted SCs, increasing the contents of acetoin, benzyl alcohol, maltol, 2,6-dimethylpyrazine, 2-furfurylthiol, and 5-methylfurfural and decreasing the contents of 4-ethylguaiacol, isovaleric acid, methional, 2,3-diethyl-5-methylpyrazine, and 3-methoxy-3-methylpyrazine. Among the evaluated parameters, the best condition to maximized the content of the volatiles with a potential positive impact and minimize those with a potential negative impact was 5bar/16min (SC 5). The thresholds of consumer rejection and of detection indicate that up to 30% SC 5 can be added to a high cup quality Coffea arabica coffee without perception or rejection of the coffee brew. A blend of 30% of SC 5 and 70% of Coffea arabica was well accepted.

Authors+Show Affiliations

Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 6, Londrina, PR, Brazil.Companhia Iguaçu de Café Solúvel S.A., Research and Development, BR-369, Km 88, C. Procópio, PR, Brazil.Companhia Iguaçu de Café Solúvel S.A., Research and Development, BR-369, Km 88, C. Procópio, PR, Brazil.Departamento Acadêmico de Alimentos, Universidade Tecnológica Federal do Paraná, Avenida Brasil, Bairro Independência, Medianeira, PR, Brazil.Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 6, Londrina, PR, Brazil. Electronic address: martatb@uel.br.

Pub Type(s)

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

Language

eng

PubMed ID

29433228

Citation

Kalschne, Daneysa Lahis, et al. "Steam Pressure Treatment of Defective Coffea Canephora Beans Improves the Volatile Profile and Sensory Acceptance of Roasted Coffee Blends." Food Research International (Ottawa, Ont.), vol. 105, 2018, pp. 393-402.
Kalschne DL, Viegas MC, De Conti AJ, et al. Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends. Food Res Int. 2018;105:393-402.
Kalschne, D. L., Viegas, M. C., De Conti, A. J., Corso, M. P., & Benassi, M. T. (2018). Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends. Food Research International (Ottawa, Ont.), 105, 393-402. https://doi.org/10.1016/j.foodres.2017.11.017
Kalschne DL, et al. Steam Pressure Treatment of Defective Coffea Canephora Beans Improves the Volatile Profile and Sensory Acceptance of Roasted Coffee Blends. Food Res Int. 2018;105:393-402. PubMed PMID: 29433228.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends. AU - Kalschne,Daneysa Lahis, AU - Viegas,Marcelo Caldeira, AU - De Conti,Antonio José, AU - Corso,Marinês Paula, AU - Benassi,Marta de Toledo, Y1 - 2017/11/21/ PY - 2017/08/31/received PY - 2017/11/08/revised PY - 2017/11/19/accepted PY - 2018/2/14/entrez PY - 2018/2/13/pubmed PY - 2019/9/14/medline KW - 2,3-Pentanedione (PubChem CID: 11747) KW - 2-Furfurylthiol (PubChem CID: 7363) KW - 3-Methylbutanal (PubChem CID: 11552) KW - Acetic acid (PubChem CID: 176) KW - Acetoin (PubChem CID: 179) KW - Black KW - Coffee brew KW - Dimethyldisulfide (PubChem CID: 12232) KW - Furfuryl acetate (PubChem CID: 12170) KW - Immature KW - PVA beans KW - Phenylethyl alcohol (PubChem CID: 6054) KW - Pyridine (PubChem CID: 1049) KW - Roasted and ground coffee KW - Sour KW - Vanillin (PubChem CID: 1183) SP - 393 EP - 402 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 105 N2 - Between 15 and 20% of Brazilian coffee production corresponds to defective beans (PVA), which decreases the quality of the coffee brew. Steam treatment has been reported as an alternative to improve the volatile profile and cup quality of coffee. The aim of this study was to propose a steam treatment of defective Coffea canephora beans to improve the volatile profile of the roasted coffee. The sensory impacts of adding steamed coffee (SC) in Coffea arabica blends were evaluated. The steam treatments studied modified the volatile profile of roasted SCs, increasing the contents of acetoin, benzyl alcohol, maltol, 2,6-dimethylpyrazine, 2-furfurylthiol, and 5-methylfurfural and decreasing the contents of 4-ethylguaiacol, isovaleric acid, methional, 2,3-diethyl-5-methylpyrazine, and 3-methoxy-3-methylpyrazine. Among the evaluated parameters, the best condition to maximized the content of the volatiles with a potential positive impact and minimize those with a potential negative impact was 5bar/16min (SC 5). The thresholds of consumer rejection and of detection indicate that up to 30% SC 5 can be added to a high cup quality Coffea arabica coffee without perception or rejection of the coffee brew. A blend of 30% of SC 5 and 70% of Coffea arabica was well accepted. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29433228/Steam_pressure_treatment_of_defective_Coffea_canephora_beans_improves_the_volatile_profile_and_sensory_acceptance_of_roasted_coffee_blends_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(17)30792-5 DB - PRIME DP - Unbound Medicine ER -