2005
DOI: 10.3136/fstr.11.298
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Characterization of Flavor Compounds Released During Grinding of Roasted Robusta Coffee Beans

Abstract: The characteristic volatile compounds released during the grinding of roasted co#ee beans are as attractive for co#ee-flavored products as the aroma of fresh-brewed co#ee itself. In this study, the volatile compounds released during the grinding of various roasted robusta co#ee beans (originating in Vietnam and Indonesia ; roasting degree L,0, L,-, and L+2) were collected by exposing a solid-phase microextraction (SPME) fiber to nitrogen gas discharged from a glass vessel in which the electronic co#ee grinder … Show more

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Cited by 47 publications
(38 citation statements)
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“…In detail, a PCA was performed to compare the large and complex data sets and to establish the main differences [53]. In the field of coffee science, PCA often has been applied to address the chemical differences (off-line analysis) of Robusta and Arabica coffee cultivars [9,[54][55][56] or of different growing areas of coffee plants [57][58][59][60][61][62]. Also the chemical signature of the progress of the coffee roasting process [26] was investigated by PCA.…”
Section: Precursor Concentration In Robusta Beansmentioning
confidence: 99%
“…In detail, a PCA was performed to compare the large and complex data sets and to establish the main differences [53]. In the field of coffee science, PCA often has been applied to address the chemical differences (off-line analysis) of Robusta and Arabica coffee cultivars [9,[54][55][56] or of different growing areas of coffee plants [57][58][59][60][61][62]. Also the chemical signature of the progress of the coffee roasting process [26] was investigated by PCA.…”
Section: Precursor Concentration In Robusta Beansmentioning
confidence: 99%
“…GC/O analysis The dilution GC/O analysis using different lengths of SPME fiber was developed by Deibler et al (1999), and has been successfully applied to GC/O analyses of the aromas of ground roasted coffee, coffee brew, and the coffee aroma during grinding (Deibler et al, 1999;Akiyama et al, 2003aAkiyama et al, , 2003bAkiyama et al, , 2005Akiyama et al, , 2007Akiyama et al, , 2008. Using four different lengths of SPME fibers (2.5 mm, 5 mm, 10 mm, and 20 mm), up to 1/8 dilution GC/O analysis was accomplished.…”
Section: Methodsmentioning
confidence: 99%
“…It is known that during conventional grinding, substantial amounts of volatile substances are released (Akiyama and others 2005). Water may help to retain the volatile compounds that otherwise would be lost during grinding.…”
Section: Resultsmentioning
confidence: 99%