How Does Roasting Process Influence the Retention of Coffee Aroma Compounds by Lyophilized Coffee Extract?

• Published in: Journal of food science 2008-04, Vol.73 (3), p.S165-S171
• Main Authors: López-Galilea, I, Andriot, I, de Peña, M.P, Cid, C, Guichard, E
• Format: Article
• Language: English
• Subjects: aroma compounds; Beers; Beverages - analysis; Biological and medical sciences; brewing procedure; Chemical and Process Engineering; Coffee; coffee (beverage); Coffee - chemistry; coffee products; Coffee, tea and other stimulative beverage industries; Consumer Behavior; Engineering Sciences; espresso coffee machines; extraction; Extraction processes; Fermented food industries; filter coffee makers; Food engineering; Food Handling - methods; Food industries; Food science; Food Technology; Freeze Drying; Fundamental and applied biological sciences. Psychology; high molecular weight compounds; Humans; Life Sciences; Molecular Weight; odor compounds; Odorants - analysis; odors; plant extracts; Plant Extracts - analysis; roasting; Studies; Torrefacto; Volatilization
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2008.00672.x

The aims of this study were (1) to study the effect of lyophilized coffee extract on the retention of aroma compounds and (2) to study if aroma compounds selected are differently affected by the lyophilized coffee extracts obtained from conventional and Torrefacto coffee brews prepared by filter coffeemaker and by espresso coffee machine. Variable amounts of lyophilized coffee extracts, relative to coffee powder, containing different percentages of high molecular weight compounds, mainly melanoidins (value given in parentheses), were obtained: 20.9% (14.8) and 24.9% (23.3), respectively, for conventional and Torrefacto coffee brew prepared by filter coffeemaker and 18.1% (18.8) and 20.7% (57.5), respectively, for conventional and Torrefacto coffee brew prepared by espresso coffee machine. The retention of aroma compounds increased by increasing the lyophilized coffee extract concentration and was found to be dependent on the aroma compounds. The retention of aroma compounds was found to be slightly different depending on the brewing procedure employed, showing lyophilized coffee extracts obtained with espresso coffee machine had higher retention values that those extracted by filter coffeemaker. Retention capacity of lyophilized coffee extracts obtained from the conventional and the Torrefacto roasted coffee did not show differences except in the case of ethyl nonanoate.