@article { , title = {Modifying Robusta coffee aroma by green bean chemical pre-treatment}, 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\%.}, doi = {10.1016/j.foodchem.2018.07.226}, issn = {0308-8146}, journal = {Food Chemistry}, pages = {251-257}, publicationstatus = {Published}, publisher = {Elsevier}, url = {https://nottingham-repository.worktribe.com/output/925497}, volume = {272}, keyword = { Coffee, Acetic acid, Pre-treatment, GC-MS, Sensory analysis, Aroma chemistry}, year = {2019}, author = {Liu, Chujiao and Yang, Qian and Linforth, Robert and Fisk, Ian D. and Yang, Ni} }