Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends

Kalschne, Daneysa Lahis; Viegas, Marcelo Caldeira; Conti, Antonio José De; Corso, Marinês Paula; Benassi, Marta de Toledo

doi:10.1016/j.foodres.2017.11.017

Cited by 55 publications

(41 citation statements)

References 24 publications

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“…Half of the material was used for steam treatment (ST). The raw Robusta beans (38 kg) were submitted to treatment in an equipment developed by Companhia Iguaçu de Café Solúvel as described by Kalschne et al (2018) each time batches of 3 kg were steamed.…”

Section: Pva Coffees Preparation Steam-treatment Description and Prmentioning

confidence: 99%

“…The pressure was adjusted through a controlling valve installed in the steam pipe, and a digital manometer recorded the applied pressure. Treatment conditions (pressure of 2 bar and 3 min time) was defined based on previous studies, which indicated a product with an adequate profile of volatile compounds (Kalschne et al, 2018) and with good retention of bioactive compounds (Kalschne et al, 2019).…”

Section: Pva Coffees Preparation Steam-treatment Description and Prmentioning

confidence: 99%

“…Since the product was intended for blends, we studied the proportions previously reported by our research group for roasted coffee blends (Kalschne et al, 2018). An instant freeze-dried Arabica coffee (AC) was produced under similar process conditions.…”

Section: Pva Coffees Preparation Steam-treatment Description and Prmentioning

confidence: 99%

“…Some patents recommend steam treatment of raw Robusta coffee beans as an alternative to improve brew quality (Becker;Schlabs;Weisemann, 1991;Varsányi et al, 1988). In previous studies, our research group observed that the steam treatment improved the profile of volatile compounds in the Robusta PVA roasted coffee (Kalschne et al, 2018), maintaining good retention of bioactive compounds (Kalschne et al, 2019). The authors reported that it was possible to obtain roasted coffee brews with good acceptance, adding up to 30% of steamed PVA coffee in a blend with Arabica coffee (Kalschne et al, 2018); however, there is no information on the use of PVA for instant coffee.…”

Section: Introductionmentioning

confidence: 99%

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Instant coffee with steamed PVA beans: Physical-chemical and sensory aspects

Reis

Conti²,

Barrientos

et al. 2019

Ciênc. agrotec.

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Around 20% of Brazilian coffee production corresponds to defective beans (PVA), which decreases the quality of the coffee brews. Steam treatment has been reported as an alternative to improve the cup quality of coffee products. This research aimed to study the feasibility of using steamed Robusta PVA beans in instant coffee products. After the steam treatment (2 bar for 3 min), the Robusta PVA was dried, roasted, subjected to extraction in a pilot plant, and freeze-dried. The steamed and untreated Robusta PVA materials (raw, roasted, and instant coffees) and blends of instant Arabica coffee with PVA were characterized. The steamed Robusta PVA instant coffee presented 7.01 g caffeine and 8.74 g total chlorogenic acids in 100 g product. Instant coffee blends with 30% and 50% of steamed Robusta PVA in Arabica coffee were studied. A sensory difference between blends with steamed and untreated Robusta PVA was only perceived by the addition of 50% PVA. The blend with 50% of steamed coffee was preferred and well accepted (average grade of 7.9 on a 10-scale). The use of steamed Robusta PVA coffee (under mild steam treatment conditions, 2 bar/3 min) in instant coffee was viable, and it was obtained an instant coffee to be used in a blend with 50% of Arabica coffee with a good profile of bioactive compounds and sensory acceptance.

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Section: Pva Coffees Preparation Steam-treatment Description and Prmentioning

confidence: 99%

Section: Pva Coffees Preparation Steam-treatment Description and Prmentioning

confidence: 99%

Section: Pva Coffees Preparation Steam-treatment Description and Prmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Instant coffee with steamed PVA beans: Physical-chemical and sensory aspects

Reis

Conti²,

Barrientos

et al. 2019

Ciênc. agrotec.

Self Cite

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“…However, acquisition of measured data should be readily available, assured, and inexpensive for a good predictive model. Otherwise, a good predictor derived from measured data must be associated with sensory evaluations [14][15][16][17]. The sensory descriptors could also be established using regression approaches based on the chemometric data [3,10,18].…”

Section: Introductionmentioning

confidence: 99%

Advanced Classification of Coffee Beans with Fatty Acids Profiling to Block Information Loss

Hung

Chen

2018

Symmetry

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Classification is a kernel process in the standardization, grading, and sensory aspects of coffee industries. The chemometric data of fatty acids and crude fat are used to characterize the varieties of coffee. Two category classifiers were used to distinguish the species and roasting degree of coffee beans. However, the fatty acid profiling with normalized data gave a bad discriminant result in the classification study with mixed dimensions in species and roasted degree. The result of the predictive model is in conflict with the context of human cognition, since roasted coffee beans are easily visually distinguished from green coffee beans. By exploring the effects of error analysis and information processing technologies, the lost information was identified as a bias–variance tradeoff derived from the percentile normalization. The roasting degree as extensive information was attenuated by the percentile normalization, but the cultivars as intensive information were enhanced. An informational spiking technique is proposed to patch the dataset and block the information loss. The identified blocking of informational loss could be available for multidimensional classification systems based on the chemometric data.

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Review on factors affecting coffee volatiles: from seed to cup

Wang

et al. 2021

J Sci Food Agric

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The objective of this review is to evaluate the influence of six factors on coffee volatiles. At present, the poor aroma from robusta or low‐quality arabica coffee can be significantly improved by advanced technology, and this subject will continue to be further studied. On the other hand, inoculating various starter cultures in green coffee beans has become a popular research direction for promoting coffee aroma and flavor. Several surveys have indicated that shade and altitude can affect the content of coffee aroma precursors and volatile organic compounds (VOCs), which remain to be fully elucidated. The emergence of the new roasting process has greatly enriched the aroma composition of coffee. Cold‐brew coffee is one of the most popular trends in coffee extraction currently, and its influence on coffee aroma is worthy of in‐depth and detailed study. Omics technology will be one of the most important means to analyze coffee aroma components and their quality formation mechanism. A better understanding of the effect of each parameter on VOCs would assist coffee researchers and producers in the optimal selection of post‐harvest parameters that favor the continuous production of flavorful and top‐class coffee beans and beverages. © 2021 Society of Chemical Industry.

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Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends

Cited by 55 publications

References 24 publications

Instant coffee with steamed PVA beans: Physical-chemical and sensory aspects

Instant coffee with steamed PVA beans: Physical-chemical and sensory aspects

Advanced Classification of Coffee Beans with Fatty Acids Profiling to Block Information Loss

Review on factors affecting coffee volatiles: from seed to cup

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