HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews

Grażyna Budryn, Ewa Nebesny, Józef Kula, Teresa Majda and Wiesława Krysiak
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Grażyna Budryn: Institute of Chemical Technology of Food and
Ewa Nebesny: Institute of Chemical Technology of Food and
Józef Kula: Institute of Fundamentals of Food Chemistry, Faculty of Biotechnology and Food Science, Technical University of Lodz, Lodz, Poland
Teresa Majda: Institute of Fundamentals of Food Chemistry, Faculty of Biotechnology and Food Science, Technical University of Lodz, Lodz, Poland
Wiesława Krysiak: Institute of Chemical Technology of Food and

Czech Journal of Food Sciences, 2011, vol. 29, issue 2, 151-160

Abstract: Robusta coffee beans were convectively, microwave, and convectively-microwave heated at 230°C, 700 W, and 230°C/700 W (coupled heating), respectively, over periods of time ensuring the optimum sensory properties of the brews. HS-SPME/GC/MS analysis of the emissions from brews of the roasted coffee beans revealed 119 compounds. The highest total content of volatile substances was found in the brews prepared from convectively-microwave roasted coffee beans but the microwave roasting resulted in the most acceptable sensory properties of the brew aroma, presumably because of the lowest concentrations of the burnt note imparting compounds.

Keywords: coffee brew; HS-SPME/GC/MS; roasting; microwaves; volatile compounds (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:69-2009-cjfs

DOI: 10.17221/69/2009-CJFS

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