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Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean

Liu, Chujiao; Yang, Ni; Yang, Qian; Ayed, Charfedinne; Linforth, Robert; Fisk, Ian D.

Authors

Chujiao Liu

NI YANG ni.yang@nottingham.ac.uk
Assistant Professor



Abstract

© 2018 Elsevier Ltd 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.

Journal Article Type Article
Publication Date May 30, 2019
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 1873-7072
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 281
Pages 8-17
APA6 Citation 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
DOI https://doi.org/10.1016/j.foodchem.2018.12.080
Keywords Food Science; Analytical Chemistry; General Medicine
Publisher URL https://www.sciencedirect.com/science/article/pii/S0308814618321848
Additional Information This article is maintained by: Elsevier; Article Title: Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean; Journal Title: Food Chemistry; CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2018.12.080; Content Type: article; Copyright: © 2018 Elsevier Ltd. All rights reserved.

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