Influence of Water Quench Cooling on Degassing and Aroma Stability of Roasted Coffee

Coffee roasting experiments with air cooling versus water quench cooling were carried out on laboratory scale with a fluidized-bed hot air roasting system (200 g batch size) and on production scale with a rotating bowl roaster (320 kg batch size). Two series of coffees with different water contents...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2007-08, Vol.55 (16), p.6685-6691
Main Authors: Baggenstoss, Juerg, Poisson, Luigi, Luethi, Regina, Perren, Rainer, Escher, Felix
Format: Article
Language:English
Subjects:
Biological and medical sciences
carbon dioxide
Coffea - chemistry
coffee (beverage)
coffee beans
Coffee, tea and other stimulative beverage industries
Cold Temperature
cooling
degassing
desorption
dimethyl trisulfide
Drug Stability
Food Handling - methods
Food industries
food quality
Fundamental and applied biological sciences. Psychology
Gas Chromatography-Mass Spectrometry
headspace analysis
odor compounds
Odorants - analysis
roasting
Seeds - chemistry
solid phase extraction
solid phase microextraction
Water
water content
water quenching cooling
water treatment
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Summary:Coffee roasting experiments with air cooling versus water quench cooling were carried out on laboratory scale with a fluidized-bed hot air roasting system (200 g batch size) and on production scale with a rotating bowl roaster (320 kg batch size). Two series of coffees with different water contents resulted, which were stored at 25 °C under normal atmospheric conditions. Carbon dioxide desorption was followed and stability of selected aroma compounds was tested with headspace solid-phase microextraction−gas chromatography−mass spectrometry (SPME-GC-MS) and stable isotope labeled compounds as internal standards. Degassing is faster in water-quenched coffees with higher moisture content, but pore size distribution in the different coffee samples did not correlate with degassing behavior. Bean firmness, which increases with increasing moisture content, might have an influence on degassing. Air- and water-quenched coffees exhibit similar stability of most aroma compounds despite different degassing behavior. However, evolution of dimethyl trisulfide was different in coffees with increased water content. This suggests higher thiol oxidation rates, a factor that is cited to be related to a faster loss of freshness attributes. Keywords: Coffee; roasting; water quenching; solid-phase microextraction; flavor stability; carbon dioxide; coffee structure
ISSN:0021-8561
1520-5118
DOI:10.1021/jf070338d