Effects of postharvest processing on aroma formation in roasted coffee – a review

Cao, Xiaofeng; Wu, Hanjing; Viejo, Claudia Gonzalez; Dunshea, Frank R.; Suleria, Hafiz Ansar Rasul

doi:10.1111/ijfs.16261

Cited by 17 publications

(12 citation statements)

References 124 publications

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“…Some of them are sulfur compounds, such as sulfides and thiols, particularly 2-furfurylthiol; Strecker aldehydes, such as methylpropanal, 2-methylbutanal, and 3-methylbutana; and α-Dicarbonyls such as 2,3-butanedione and 2,3-pentanedione [17]. Includes pyrazines, furans and derivatives, ketones, phenolic compounds [18]. Also includes, terpenes, pyrazole, pyridines, acids, pyrroles, and alcohols [19].…”

Section: Resultsmentioning

confidence: 99%

“…Higher roasting time provides elevated weight loss due to the evaporation of moisture from the grains [20][21][22]. Four different roasting time (16,18, 20 and 22 minutes) and two particle sizes (medium and fine) were analyzed for the preference of coffee consumers from Paraná state, Brazil. These authors reported that coffee beans roasted for 20 minutes was preferred, and particle size did not affect the consumers choice [20], and the weight loss was, respectively, 10.60 %, 11.25 %, 18.65 % and 22.78 % for 16, 18, 20 and 22 minutes of roasting process.…”

Section: Resultsmentioning

confidence: 99%

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Recognition and Development of Sustainable Parameters for the Industrialization of Specialty Coffees

Malta,

Oliveira,

Oliveira

2024

Preprint

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The objective of this work was to evaluate the roast time, weight loss and quality of coffee grain at four different roasting degrees, aiming to recognize and develop sustainable patterns to industrialize specialty coffees. Coffee (Coffea arabica L.), from eight producers, with scores between 80 and 83 from SCA classification, were used. Samples of 300 g were roasted in a cylindric rotative roaster, until the grains reached four different roasting profiles (Agtron scale 22.36, #33.64, #40.05, #59.92). Afterwards, analysis of roasting time, gas pressure, weight loss, and sensorial grades were accomplished. It was observed that samples roasted at #22.36 led to significant differences, regarding roasting time and weight loss. Furthermore, there is a significant difference at the sensorial grades of the coffee beverage. Comparing the roast degree #40.05 (standard used for specialty coffee) with the roast degree #22.36 (most used for commodities coffee), the first one has a gas consumption of 0.34 kg per coffee kg, whilst the second presented a gas consumption of 0.41 kg per coffee kg. Thus, from gas consumption, roast degree # 40.05 is the more sustainable option, along with the remaining parameters analyzed.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Recognition and Development of Sustainable Parameters for the Industrialization of Specialty Coffees

Malta,

Oliveira,

Oliveira

2024

Preprint

View full text Add to dashboard Cite

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“…For all the identified pyrazines, sucrose is the main carbohydrate precursor. The side products of the Strecker degradation of amino acids can release aroma-active volatile aldehydes, which are crucial for the flavor of coffee [ 43 ]. In addition, the fragmentation of the side chains may lead to the formation of pyrazines.…”

Section: Resultsmentioning

confidence: 99%

Application of GC–TOF/MS and GC×GC–TOF/MS to Discriminate Coffee Products in Three States (Bean, Powder, and Brew)

Fang,

Chen,

Gao

et al. 2023

Foods

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The volatiles in coffee play an important part in the overall flavor profile. In this study, GC–TOF/MS and GC×GC–TOF/MS were used to detect the volatile organic compounds (VOCs) in coffee samples of three different brands at three states (bean, powder, and brew). The differences between the two methods in characterizing VOCs were analyzed using the Venn diagram and PCA (principal component analysis). The important aroma-contributing compounds were further compared and analyzed. The results of the venn diagrams of different coffee samples showed that most VOCs existed in 2–3 kinds of coffee. The PCA of VOCs in different coffee samples showed that the VOCs detected by GC–TOF/MS could distinguish the coffee samples in the different states. GC×GC–TOF/MS was suitable for the further identification and differentiation of the different brands of coffee samples. In addition, pyridine, pyrrole, alcohols, and phenols greatly contributed to distinguishing coffee in three states, and alcohols greatly contributed to distinguishing the three brands of coffee.

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“…Further, it might be supposed that the COC residues of the pulped-natural processed PMT-PDD contain residual sugars that lead to reduced sugar molecules during thermal treatment. It was shown by Cao et al [ 44 ] and Gancarz et al [ 45 ] that the Maillard reaction, starting during coffee roasting at approx. 140 °C, can create VOC with an associated non-enzymatic browning of the biomass.…”

Section: Resultsmentioning

confidence: 99%

Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(butylene succinate) Composites

Rennert,

Hiller

2023

Polymers

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Fermented polymers like biobased poly(butylene succinate) (BioPBS) have become more relevant as technical substitutes for ductile petrochemical-based polymers but require biogenic functional additives to deaccelerate undesired thermo-oxidative degradation and keep a fully biobased character. In this paper, the influence of coffee parchment (PMT) from two different varieties and processings on the thermo-oxidative stabilization and mechanical properties of poly(butylene succinate) composites up to 20 wt.-% PMT were investigated. Micronized with a TurboRotor mill, both PMT powders differ in particle size and shape, moisture ab- and adsorption behavior and antioxidative properties. It could be shown that pulped-natural PMT consists partially of coffee cherry residues, which leads to a higher total polyphenol content and water activity. The homogeneous PMT from fully washed processing has a higher thermal degradation resistance but consists of fibers with larger diameters. Compounded with the BioPBS and subsequent injection molded, the fully washed PMT leads to higher stiffness and equal tensile strength but lower toughness compared to the pulped-natural PMT, especially at lower deformation speed. Surprisingly, the fully washed PMT showed a higher stability against thermo-oxidative decomposition despite the lower values in the total phenol content and antioxidative activity. The required antioxidative stabilizers might be extracted at higher temperatures from the PMT fibers, making it a suitable biogenic stabilizer for extrusion processes.

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Effects of postharvest processing on aroma formation in roasted coffee – a review

Cited by 17 publications

References 124 publications

Recognition and Development of Sustainable Parameters for the Industrialization of Specialty Coffees

Recognition and Development of Sustainable Parameters for the Industrialization of Specialty Coffees

Application of GC–TOF/MS and GC×GC–TOF/MS to Discriminate Coffee Products in Three States (Bean, Powder, and Brew)

Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(butylene succinate) Composites

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