Effects of roasting on the chemical compositions, color, aroma, microstructure, and the kinetics of changes in coffee pulp

Lu, Tingting; Sun, Yu; Huang, Yuanyuan; Chen, Xiumin

doi:10.1111/1750-3841.16516

Cited by 8 publications

(6 citation statements)

References 63 publications

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“…It can be concluded from Fig. 2a that the intensity of VOC emission reflected by the e-nose sensor responses is positively strongly correlated with the presence of pyranes, esters, and acids and negatively correlated with the content of ketones, amines, and azines (Lu et al, 2023;. The emission intensity determined by the sensors characterizes especially the American roast (Fig.…”

Section: Principal Component Analysismentioning

confidence: 87%

“…The results of the VOC emission intensity analyses are presented in Table 7. The intensity of the emission of volatile substances varied, depending on the roasting method (Lu et al, 2023;Radi et al, 2016). The highest ΔR/Rmax values were recorded in the beans of American roast, i.e.…”

Section: Electronic Nose Response To the Intensity Of Voc Emissionmentioning

confidence: 99%

“…Roasting profiles are described by many terms, depending on the region of coffee origin, consumer preferences, and the specific experience of the coffee roaster. In general, the coffee roasting degrees are defined as light, medium, medium dark, and dark, which is associated with one of the four color categories or lightness degrees (Lu et al, 2023). The light roast is achieved when the internal temperature in the beans reaches a value between 180 and 205°C.…”

Section: Introductionmentioning

confidence: 99%

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Effect of the roasting level on the content of bioactive and aromatic compounds in Arabica coffee beans

Rusinek,

Dobrzański Jr.,

Gawrysiak-Witulska

et al. 2023

Int. Agrophys.

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In the present study, three degrees of roasting (light, medium, and dark), which significantly differentiate the properties of coffee beans, were analyzed. Additionally, the effect of the roasting level on the profile of volatile and biologically active compounds, including chlorogenic acids, tocopherols, and caffeine, was determined. Light-roast coffee beans, referred to as the Cinnamon roast, were obtained at 198°C. In turn, American roast beans were obtained at 212°C before the second crack, and dark beans classified as the Italian roast were obtained in a roasting process carried out at 228-230°C. The content of bioactive compounds in green coffee beans was determined as well. The 'Typica' cultivar of Arabica coffee originating from a plantation located at an altitude of 1680 m a.s.l. in Huehuetenango Department, Guatemala, was used in the study. The analyses showed that the different parameters of coffee bean roasting (Cinnamon, American, and Italian roast) resulted in differences in the levels of phenolic compounds, caffeine, and tocopherols. The American roast style was shown to be the most balanced type of roasting in terms of the content of bioactive compounds as well as the chemical groups and profile of volatile compounds. This roasting type also exhibited the highest intensity of emission of volatile compounds, which is expected by the consumer. The study also demonstrated that the coffee bean roasting process generated different levels of phenolic compounds, caffeine, and tocopherols. K e y w o r d s: coffee, volatile organic compounds, antioxidants, bioactive compounds, coffee bean roasting level, electronic nose

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Section: Principal Component Analysismentioning

confidence: 87%

Section: Electronic Nose Response To the Intensity Of Voc Emissionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of the roasting level on the content of bioactive and aromatic compounds in Arabica coffee beans

Rusinek,

Dobrzański Jr.,

Gawrysiak-Witulska

et al. 2023

Int. Agrophys.

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“…The aroma profiles of the extract and kombucha were analyzed using an electronic nose with 10 sensors (PEN3, Airsense Analytics GmbH) according to the method of Lu et al. (2023). These 10 metal oxide gas sensors included W1C (aromatic compounds), W1S (broad methane), W1W (sulfur‐containing organics), W2S (broad alcohols), W2W (aromatics, sulfur‐, and chlorine‐containing organics), W3C (ammonia and aromatic compounds), W3S (methane and aliphatics), W5S (nitrogen oxides), and W6S (hydrogen).…”

Section: Methodsmentioning

confidence: 99%

Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities

Huang,

Sun

et al. 2024

Journal of Food Science

Self Cite

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The utilization of coffee leaves in kombucha production has intrigued researchers; however, the lack of understanding regarding the characteristics of coffee leaf kombucha (CK) and its differentiation from black tea kombucha (BK) has impeded its application in the beverage industry. Therefore, this study aimed to characterize and compare the physiochemical properties, phytochemical compositions, antioxidant activity, and α‐glucosidase inhibitory ability of kombucha prepared from the leaves of Coffea arabica (CK) and black tea (Camellia sinensis, BK) and their extracts (CT and BT). After fermentation, pH and the contents of total sugars, reducing sugars, and free amino acids of BK and CK were decreased, whereas the levels of total acids and organic acids, such as gluconic, lactic, and acetic acid were increased. Notably, the concentration of vitamin C in CK was 48.9% higher than that in BK. HPLC analysis exhibited that 5‐caffeoylquinic acid in CT was significantly decreased by 48.0% in CK, whereas the levels of 3‐caffeoylquinic acid and 4‐caffeoylquinic acid were significantly increased after fermentation. The content of caffeine was significantly (p < 0.05) reduced by 9.5% and 22.0% in BK and CK, respectively, whereas the theobromine level was significantly increased in CK. Notably, CK has superior total phenolic and flavonoid contents and antioxidant activity than BK, whereas BK possesses higher α‐glucosidase inhibitory capacity. Electronic nose analysis demonstrated that sulfur‐containing organics were the main volatiles in both kombuchas, and fermentation significantly increased their levels. Our study indicates that coffee leaves are a promising resource for preparing kombucha.Practical ApplicationThis article investigates the differences in physicochemical properties, bioactive constituents, antioxidant activity, and α‐glucosidase inhibitory activity of kombucha preparation from black tea and coffee leaves. We have found that after fermentation BK had brighter soup color and higher α‐glucosidase inhibitory capacity, whereas CK had higher levels of total phenols, flavonoids, vitamin C, and antioxidants and lower contents of sugars. This study provides valuable information for the preparation of CK with high‐quality attributes and antioxidant activity.

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“…Coffee is one of the most popular and consumed beverages in the world, which has stimulant effects determined by its composition in the green bean and by post-harvest stages [1,2]. Coffea arabica and canephora are the two most widely cultivated commercial species in the world [3]. However, arabica accounts for more than 60% of the world's coffee production [4].…”

Section: Introductionmentioning

confidence: 99%

Microstructure and Elemental Composition of <i>Coffea arabica</i> L. Roasted Medium of Specialty and with “Pluma” Denomination of Origin

Jiménez,

Robledo,

Antonio

et al. 2024

Preprint

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The state of Oaxaca, Mexico obtained the “Pluma” designation of origin in 2022 and has stood out for the production of specialty coffee. Within its process, roasting is one of the stages that contributes to the physical, chemical and sensory quality of the coffee bean. Therefore, the microstructure and elemental chemical composition of special medium-roasted Coffea arabica L beans from six locations with this denomination were analyzed using Scanning Electron Microscopy. The average values of roughness Rz (25.93±2.69-34.18±1.15 and 13.85±1.66-21.85±6.63) and Ra (5.20±0.47- 8.27±0.82 and 6.55±0.94-11.53±1.65) were obtained at 400 and 2000x, respectively. The roasted Coffea arabica L. beans from MAP and HUA are the ones with the greatest roughness and both are located at a lower altitude compared to the rest. PLU and PTO roasted beans showed the highest physical and structural integrity. In all grains, 6C (66.48-81.14%), 8O (18.86-28.69%) and only 20Ca (4.5%) were found on the outside. This research constitutes a standard of authenticity and microstructural and elemental quality of Coffea arabica L. beans with designation of origin "Pluma".

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Effects of roasting on the chemical compositions, color, aroma, microstructure, and the kinetics of changes in coffee pulp

Cited by 8 publications

References 63 publications

Effect of the roasting level on the content of bioactive and aromatic compounds in Arabica coffee beans

Effect of the roasting level on the content of bioactive and aromatic compounds in Arabica coffee beans

Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities

Microstructure and Elemental Composition of <i>Coffea arabica</i> L. Roasted Medium of Specialty and with “Pluma” Denomination of Origin

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