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Modifying Robusta coffee aroma by green bean chemical pre-treatment

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


Chujiao Liu

Robert Linforth

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Associate Professor


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%.


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.

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 Sep 25, 2023
Journal Food Chemistry
Print ISSN 0308-8146
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 272
Pages 251-257
Keywords Coffee; Acetic acid; Pre-treatment; GC-MS; Sensory analysis; Aroma chemistry
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