Coffee roasting and aroma formation: Application of different time-temperature conditions
Coffee roasting and aroma formation: Application of different time-temperature conditions
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DOI：
10.1021/jf800327j
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发表时间：
2008-07-23
影响因子：
6.1
通讯作者：
Escher, Felix
中科院分区：
文献类型：
--
作者：
Baggenstoss, Juerg;Poisson, Luigi;Escher, Felix
研究了烘焙过程的时间-温度组合对咖啡香气形成动力学的影响。在商业卧式转鼓烘焙工艺和实验室规模的沸腾床高温短时间和低温长时间条件下，对咖啡豆的16种香气成分和物理性质进行了跟踪研究。根据咖啡豆的轻盈程度，所有试验都在相同的烘焙终点进行。此外，还研究了过度烘烤对香气成分的影响。与低温-长时间烘焙相比，高温-短时间烘焙在香气形成的物理性质和动力学上有很大的差异。过度焙烧通常会导致挥发性物质的数量减少或稳定，但己醛、吡啶和二甲基三硫化物除外，它们的浓度在过度焙烧过程中继续增加。当转鼓焙烧炉和沸腾床焙烧炉在所谓的温度分布模式下运行时，即沿着咖啡豆温度随焙烧时间的相同发展，两个过程中的香气生成动力学相似。
The impact of time-temperature combinations of roasting processes on the kinetics of aroma formation in coffee was investigated. The development of 16 aroma compounds and the physical properties of coffee beans was followed in a commercial horizontal drum roasting process and in laboratory scale fluidizing-bed roasting processes at high temperature-short time and low temperature-long time conditions. All trials were run to an equal roast end point as defined by the lightness of coffee beans. In addition, the effect of excessive roasting on aroma composition was studied. Compared to low temperature-long time roasting, high temperature-short time roasting resulted in considerable differences in the physical properties and kinetics of aroma formation. Excessive roasting generally led to decreasing or stable amounts of volatile substances, except for hexanal, pyridine, and dimethyl trisulfide, whose concentrations continued to increase during over-roasting. When the drum roaster and the fluidizing bed roaster were operated in the so-called temperature profile mode, that is, along the identical development of coffee bean temperature over roasting time, the kinetics of aroma generation were similar in both processes.