Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity

This study aimed to investigate the ways in which the thermal behavior, composition, and volatile compound contents of roasted coffee beans depend on variety and roasting intensity. The thermal analysis revealed various transformations in coffee composition, namely, drying, water loss, and decomposi...

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Bibliographic Details
Published in:Foods 2022-10, Vol.11 (19), p.3146
Main Authors: Dippong, Thomas, Dan, Monica, Kovacs, Melinda Haydee, Kovacs, Emoke Dalma, Levei, Erika Andrea, Cadar, Oana
Format: Article
Language:English
Subjects:
Acetic acid
Amino acids
Beans
Caffeine
Carbohydrates
Chemical composition
Chemical properties
Coffee
Composition
Copper
Dietary minerals
Drying
Food processing
Food science
Furfural
Furfuryl alcohol
Gallic acid
Lipids
Methods
Methyl formate
Minerals
Polyphenols
Polysaccharides
Roasting
Roasting (Cookery)
roasting intensity
Saccharides
Temperature
Thermal analysis
thermal behavior
Thermal transformations
Thermodynamic properties
variety
VOCs
Volatile compounds
Volatile organic compounds
Water loss
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Summary:This study aimed to investigate the ways in which the thermal behavior, composition, and volatile compound contents of roasted coffee beans depend on variety and roasting intensity. The thermal analysis revealed various transformations in coffee composition, namely, drying, water loss, and decomposition of polysaccharides, lipids, amino acids, and proteins. The results showed that volatile compounds are released differently in coffee depending on coffee type and degree of roasting. The most abundant volatile compounds present in the samples were 2-butanone, furan, 2-methylfuran, methyl formate, 2.3-pentanedione, methylpyrazine, acetic acid, furfural, 5-methyl furfural, and 2-furanmethanol. The total polyphenol contents ranged between 13.3 and 18.9 g gallic acid/kg, being slightly higher in Robusta than in Arabica varieties and in more intensely roasted beans compared to medium-roasted beans. The Robusta variety has higher mineral contents than Arabica, and the contents of most minerals (K, Ca, Mg, Fe, Cu, P, N, and S) increased with roasting intensity. Discrimination between coffee varieties and roasting intensities is possible based on mineral and polyphenol contents.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11193146