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Modifying Robusta coffee aroma by green bean chemical pre-treatment.
Food Chem. 2019 Jan 30; 272:251-257.FC

Abstract

Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples were subjected to thermal treatment (roasted) and ground to a standardised particle size distribution. Aroma compounds were evaluated by headspace analysis using solid-phase microextraction and gas chromatography-mass spectrometry. Pre-treatment significantly affected aroma formation during roasting and resulted in a modified level of pyrazines, furanic compounds and sulfur-containing compounds (p < 0.05). Principal component analysis illustrated that the aroma profile of the pre-treated Robusta coffee was closer to the target Arabica coffee after roasting. Sensory results confirmed that the aroma of the 2% acetic acid pre-treated Robusta brew was similar to Arabica; the maximum inclusion level of Robusta coffee in a blend could be increased from 20% to 80%.

Authors+Show Affiliations

Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom. Electronic address: Ian.Fisk@nottingham.ac.uk.Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom. Electronic address: Ni.Yang@nottingham.ac.uk.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30309540

Citation

Liu, Chujiao, et al. "Modifying Robusta Coffee Aroma By Green Bean Chemical Pre-treatment." Food Chemistry, vol. 272, 2019, pp. 251-257.
Liu C, Yang Q, Linforth R, et al. Modifying Robusta coffee aroma by green bean chemical pre-treatment. Food Chem. 2019;272:251-257.
Liu, C., Yang, Q., Linforth, R., Fisk, I. D., & Yang, N. (2019). Modifying Robusta coffee aroma by green bean chemical pre-treatment. Food Chemistry, 272, 251-257. https://doi.org/10.1016/j.foodchem.2018.07.226
Liu C, et al. Modifying Robusta Coffee Aroma By Green Bean Chemical Pre-treatment. Food Chem. 2019 Jan 30;272:251-257. PubMed PMID: 30309540.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Modifying Robusta coffee aroma by green bean chemical pre-treatment. AU - Liu,Chujiao, AU - Yang,Qian, AU - Linforth,Robert, AU - Fisk,Ian D, AU - Yang,Ni, Y1 - 2018/08/03/ PY - 2018/04/26/received PY - 2018/07/16/revised PY - 2018/07/31/accepted PY - 2018/10/13/entrez PY - 2018/10/13/pubmed PY - 2018/11/23/medline KW - Acetic acid KW - Aroma chemistry KW - Coffee KW - GC-MS KW - Pre-treatment KW - Sensory analysis SP - 251 EP - 257 JF - Food chemistry JO - Food Chem VL - 272 N2 - Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples were subjected to thermal treatment (roasted) and ground to a standardised particle size distribution. Aroma compounds were evaluated by headspace analysis using solid-phase microextraction and gas chromatography-mass spectrometry. Pre-treatment significantly affected aroma formation during roasting and resulted in a modified level of pyrazines, furanic compounds and sulfur-containing compounds (p < 0.05). Principal component analysis illustrated that the aroma profile of the pre-treated Robusta coffee was closer to the target Arabica coffee after roasting. Sensory results confirmed that the aroma of the 2% acetic acid pre-treated Robusta brew was similar to Arabica; the maximum inclusion level of Robusta coffee in a blend could be increased from 20% to 80%. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30309540/Modifying_Robusta_coffee_aroma_by_green_bean_chemical_pre_treatment_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(18)31388-8 DB - PRIME DP - Unbound Medicine ER -