Roasting and Aroma Formation: Effect of Initial Moisture Content and Steam Treatment

• Published in: Journal of agricultural and food chemistry 2008-07, Vol.56 (14), p.5847-5851
• Main Authors: Baggenstoss, Juerg, Poisson, Luigi, Kaegi, Ruth, Perren, Rainer, Escher, Felix
• Format: Article
• Language: English
• Subjects: aroma; Biological and medical sciences; chemical reactions; Coffea - chemistry; Coffee; coffee (beverage); coffee beans; Coffee, tea and other stimulative beverage industries; color; Flavors and Aromas/Chemosensory Perception; Food Handling - methods; Food industries; food processing; food processing quality; food quality; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry; heat treatment; Hot Temperature; maturity stage; odor compounds; Odorants - analysis; odors; Phaseolus vulgaris; reaction kinetics; roasting; Seeds - chemistry; solid phase microextraction; Steam; steam treatment; steaming; Water - analysis; water content
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf8003288

Initial moisture of green coffee may vary as a function of green coffee processing and storage conditions. The impact of initial moisture and steam treatment on roasting behavior and aroma formation was investigated. Steam treated coffees as well as coffees with initial moisture content of 5.10, 10.04, and 14.70 g water per 100 g wb were roasted. Light and dark roasting trials were carried out using a fluidizing-bed roaster with a batch size of 100 g of green beans. Differences in roast coffee attributes, that is, color, density, and organic roast loss, and odorant concentrations were more marked in light roasted than in dark roasted coffees. The results of roasting steam treated coffee suggest that this step affects roasting behavior primarily by extracting some aroma precursor compounds.