Chujiao Liu
Modifying Robusta coffee aroma by green bean chemical pre-treatment
Liu, Chujiao; Yang, Qian; Linforth, Robert; Fisk, Ian D.; Yang, Ni
Authors
Dr QIAN YANG QIAN.YANG@NOTTINGHAM.AC.UK
Assistant Professor
Robert Linforth
Professor IAN FISK IAN.FISK@NOTTINGHAM.AC.UK
Professor of Flavour Science
Dr NI YANG NI.YANG@NOTTINGHAM.AC.UK
Associate Professor
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%.
Citation
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
Journal Article Type | Article |
---|---|
Acceptance Date | Aug 1, 2018 |
Online Publication Date | Aug 3, 2018 |
Publication Date | Jan 30, 2019 |
Deposit Date | Aug 3, 2018 |
Publicly Available Date | Aug 20, 2018 |
Journal | Food Chemistry |
Print ISSN | 0308-8146 |
Electronic ISSN | 1873-7072 |
Publisher | Elsevier |
Peer Reviewed | Peer Reviewed |
Volume | 272 |
Pages | 251-257 |
DOI | https://doi.org/10.1016/j.foodchem.2018.07.226 |
Keywords | Coffee; Acetic acid; Pre-treatment; GC-MS; Sensory analysis; Aroma chemistry |
Public URL | https://nottingham-repository.worktribe.com/output/925497 |
Publisher URL | https://www.sciencedirect.com/science/article/pii/S0308814618313888 |
Contract Date | Aug 20, 2018 |
Files
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Publisher Licence URL
https://creativecommons.org/licenses/by/4.0/
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