A Study of Coffee Bean Characteristics and Coffee Flavors in Relation to Roasting

이문조,; 김상은,; 김종환,; 이상원,; 염동민,

doi:10.3746/jkfn.2013.42.2.255

Cited by 28 publications

(11 citation statements)

References 10 publications

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“…is implies that the highest roasting time and lowest particles sizes are negatively correlated to the flavor value of the coffee brew. As the roasting time increased, flavor components escape the bean in form of gas or undergo different chemical degradations and result in minimum flavor value [37,38].…”

Section: 27mentioning

confidence: 99%

Effect of Broken Coffee Beans Particle Size, Roasting Temperature, and Roasting Time on Quality of Coffee Beverage

Getaneh

Fanta

Satheesh

2020

Journal of Food Quality

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Optimum flavor and aroma of the coffee are developed during the roasting process. However, certain problems exist in the coffee roasting process such as partial charring, over roasting, and poor temperature distribution across the coffee bean (due to the low thermal conductivity of bean), if conditions are not optimized. Hence, uniform temperature distribution across the coffee bean in the roasting process is highly desirable. To achieve these requirements, the broken coffee beans were positioned in a single layer packed bed arrangement using the closed system by circulating hot air. In this experiment, three factors were arranged in a completely randomized design with three levels and three replications. The first factor considered was roasting temperature (200°C, 230°C, and 260°C), second factor was roasting time (5 min, 10 min, and 15 min), and third was particle size (4–6 mm, 2.36–3.35 mm, and 1.7–2.36 mm). The initial moisture content of raw beans (cv. Limu) was determined. The data were collected on selective physical properties of roasted coffee beans and sensory acceptability of prepared beverage. The results showed that the physical properties and sensory acceptability are significantly high ( P < 0.001 ). It depends on the interaction effect of all the studied factors. Among the studies parameters, roasting temperature of 230°C with a particle size range of 4–6 mm showed the steady transition in dry mass loss and change in bulk density with increase in roasting duration. Coffee roasted at 230°C for 10 min with a particle size of 4–6 mm showed the highest sensory acceptability score (89.21). In conclusion, it can be said that a temperature of 230°C, a time of 10 min, and a particle size between 2.36–3.35 mm and 4–6 mm are recommended conditions for the roasting process of coffee beans.

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Section: 27mentioning

confidence: 99%

Effect of Broken Coffee Beans Particle Size, Roasting Temperature, and Roasting Time on Quality of Coffee Beverage

Getaneh

Fanta

Satheesh

2020

Journal of Food Quality

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“…Roasted degree also evaluated based on the acidity of coffee using pH metric and titration. Light roast of coffee has the strongest acidity, while the darkest roast tend to lowest [31] [31]. Herawati [20] categorized the degree of roasted coffee according to popping sound and associated to visual intensity (lightness) and water activity.…”

Section: Roasting Coffee Analysismentioning

confidence: 99%

The changes in chemical properties of coffee during roasting: A review

Tarigan

Wardiana

Hilmi

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Due to its chemical compounds, coffee has a good taste, pleasant aroma, stimulant effect, and health benefits. Roasting is a critical process to develop a good flavor and cup quality of the coffee brew. This article reviews the coffee chemical reaction proceeds during roasting, evaluates the roasted degree by physic and chemical approach and biochemical changes. The articles were compiled from ScienceDirect, SpringerLink, ResearchGate, and Google Scholar. Out of all of the collected papers, 40 articles were covered in this paper. The initial process of roasting is water content evaporating and continuously is followed by roasting phase including pyrolysis, Maillard reaction and caramelization. The roasted coffee degree is determined by visual, weight loss, acidity, and pop beans sound. The bioactive compounds of coffee such as chlorogenic acids, caffeine, and trigonelline affect brewed coffee’s cup quality. Chlorogenic acid and trigonelline significantly decrease during the roasting process. However, caffein is quite stable during roasting. The roasted coffee performs a function in the consumers’ health since in vitro and in vivo analysis present that bronze roasted espresso has the most powerful activity as anti-inflammatory and antioxidant.

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“…A representative raw material for roasting is coffee beans; it is known that the variety and roasting conditions of the beans through the roasting and extraction process affect the flavour of the final coffee drink [22][23][24][25]. Research performed on coffee revealed that the processing of raw coffee materials under appropriate roasting conditions can be used to improve the quality of the raw material itself.…”

Section: Introductionmentioning

confidence: 99%

Effects of a Novel Convection Heated Roasting Method on Aroma and Umami Taste Components of Vegetable- and Meat-Based Extracts

Jeong¹,

Park²,

Kim³

et al. 2022

Journal of Food Quality

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Roasting has been widely used in manufacturing food products, ensuring microbial safety, and improving extraction efficiency. Roasting treatment affects various qualities such as the chemical composition, physical properties, colour, aroma, and texture of food. This study determined the effect of novel convection heated roasting on aroma and taste components, that is, amino acids (AAs) and nucleotides in vegetables, meat, and their products. Heat treatment conditions were confirmed with a temperature condition of 250°C for 20–50 min for each raw material. The individual raw materials were each subjected to a convection oven process, then mixed together, and pressurised by heating at 121°C for 3 hours to prepare a key-based broth for use in Korean soup dishes. As for aroma components, aroma of fermented spirits, unpleasant aroma, and bad aroma were observed in the absence of roasting. By contrast, convection heated roasting-related aroma components such as savoury fatty aroma, coffee aroma, and roasted barley aroma were observed in the finished products after roasting. The products’ sensory profile presumably changed from negative to positive owing to roasting. By roasting, in the case of raw material extracts, the total AA and glutamic acid contents increased to 24.1–38.1%, and for the finished product, the total AA and glutamic acid contents slightly increased to 5.8–8.9%. However, no significant effect of roasting was found on nucleotides. In conclusion, it was concluded that the positive aroma component as well as the total amount of AA (umami taste) increased owing to roasting. The present results contribute immensely to the food industry as the enhancement of taste and aroma can help with the production of more palatable foods as desired by food consumers, thereby increasing the sales of nutritious foods that otherwise consumers may not buy.

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A Study of Coffee Bean Characteristics and Coffee Flavors in Relation to Roasting

Cited by 28 publications

References 10 publications

Effect of Broken Coffee Beans Particle Size, Roasting Temperature, and Roasting Time on Quality of Coffee Beverage

Effect of Broken Coffee Beans Particle Size, Roasting Temperature, and Roasting Time on Quality of Coffee Beverage

The changes in chemical properties of coffee during roasting: A review

Effects of a Novel Convection Heated Roasting Method on Aroma and Umami Taste Components of Vegetable- and Meat-Based Extracts

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