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

Roasting is a critical process that affects the quality attributes of coffee beans; however, how roasting conditions affect the physical, chemical, biological, and organoleptic changes of coffee pulp needs more research. In the present study, we investigated the effects of roasting temperatures and...

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Bibliographic Details
Published in:Journal of food science 2023-04, Vol.88 (4), p.1430-1444
Main Authors: Lu, Tingting, Sun, Yu, Huang, Yuanyuan, Chen, Xiumin
Format: Article
Language:English
Subjects:
Amino acids
antioxidant capacity
Antioxidants
Antioxidants - chemistry
Aroma compounds
bioactive compounds
Caffeoylquinic acid
Carboxylic acids
Chemical composition
Coffee
Coffee - chemistry
coffee pulp
Color
Drying
electronic nose
Electronic noses
Food processing
Gallic acid
Hot Temperature
kinetic
Kinetics
Logarithms
Microstructure
Moisture effects
Odorants - analysis
Phenolic compounds
Phenols
Phenols - analysis
Pulp
Quality management
Roasting
Sulfur
Tea
Vitamin E
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Summary:Roasting is a critical process that affects the quality attributes of coffee beans; however, how roasting conditions affect the physical, chemical, biological, and organoleptic changes of coffee pulp needs more research. In the present study, we investigated the effects of roasting temperatures and times on chemical compositions and quality attributes of coffee pulp. The results showed that the contents of total soluble sugar (TSS) and free amino acid (FAA) followed a temporal pattern of first increasing and then decreasing under the roasting temperatures between 100 and 160°C. Total phenolic content (TPC) and antioxidant activity of coffee pulp significantly (p 
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.16516