Modifying Robusta coffee aroma by green bean chemical pre-treatment

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

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
• 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