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http://dx.doi.org/10.3746/jkfn.2013.42.2.255

A Study of Coffee Bean Characteristics and Coffee Flavors in Relation to Roasting  

Lee, Moon Jo (Dept. of Technical Research Center, Heechang Dairy Food Co. Ltd.)
Kim, Sang Eun (Dept. of Technical Research Center, Heechang Dairy Food Co. Ltd.)
Kim, Jong Hwan (Dept. of Technical Research Center, Heechang Dairy Food Co. Ltd.)
Lee, Sang Won (Dept. of Technical Research Center, Heechang Dairy Food Co. Ltd.)
Yeum, Dong Min (Dept. of Hotel Food and Baking, Yangsan University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.2, 2013 , pp. 255-261 More about this Journal
Abstract
This study investigated changes in the physicochemical characteristics and coffee flavors of coffee beans under different roasting conditions. Four different kinds of roasted coffees were analyzed using a headspace gas chromatographic technique. The moisture content and total acidity of roasted coffee decreased whereas the pH and weight loss (%) increased, as coffee beans were roasted at higher temperatures. The Hunter's color values of the roasted coffee (indicating L (lightness) and b (yellowness)) decreased as the roasting temperature of the coffee beans increased, but a (redness) value only increased with light roasting. We also noted that the color of the Arabica coffee was darker than that of the Robusta coffee. The aroma compounds, acetaldehyde, acetone, 2-methylfuran, 2-methylbutanol, 2-methylpyrazine, furfural, 2-propanone, furfuryl alcohol, 2,5-dimethylpyrazine and furfuryl acetate were mainly analyzed. A sensory evaluation of all light-roasted coffees had flavor and sourness and those of all medium-roasted coffees had heaviness and finishness.
Keywords
roasted coffee; roasting condition; headspace GC analysis; aroma compound; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
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