Tags

Type your tag names separated by a space and hit enter

Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean.
Food Chem. 2019 May 30; 281:8-17.FC

Abstract

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.

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.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.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30658769

Citation

Liu, Chujiao, et al. "Enhancing Robusta Coffee Aroma By Modifying Flavour Precursors in the Green Coffee Bean." Food Chemistry, vol. 281, 2019, pp. 8-17.
Liu C, Yang N, Yang Q, et al. Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean. Food Chem. 2019;281:8-17.
Liu, C., Yang, N., Yang, Q., Ayed, C., Linforth, R., & Fisk, I. D. (2019). Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean. Food Chemistry, 281, 8-17. https://doi.org/10.1016/j.foodchem.2018.12.080
Liu C, et al. Enhancing Robusta Coffee Aroma By Modifying Flavour Precursors in the Green Coffee Bean. Food Chem. 2019 May 30;281:8-17. PubMed PMID: 30658769.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean. AU - Liu,Chujiao, AU - Yang,Ni, AU - Yang,Qian, AU - Ayed,Charfedinne, AU - Linforth,Robert, AU - Fisk,Ian D, Y1 - 2018/12/23/ PY - 2018/09/17/received PY - 2018/11/27/revised PY - 2018/12/16/accepted PY - 2019/1/20/entrez PY - 2019/1/20/pubmed PY - 2019/3/14/medline KW - Aroma chemistry KW - Coffee processing KW - Green bean pre-treatment KW - Sensory analysis KW - Shelf-life KW - Sugar SP - 8 EP - 17 JF - Food chemistry JO - Food Chem VL - 281 N2 - 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30658769/Enhancing_Robusta_coffee_aroma_by_modifying_flavour_precursors_in_the_green_coffee_bean_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(18)32184-8 DB - PRIME DP - Unbound Medicine ER -