A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment
A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment
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DOI：
10.1016/j.jfoodeng.2008.12.012
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发表时间：
2009-06-01
影响因子：
5.5
通讯作者：
Augusti, Rodinei
中科院分区：
文献类型：
--
作者：
Franca, Adriana S.;Oliveira, Leandro S.;Augusti, Rodinei
本研究的目的是分析生咖啡豆和烘焙咖啡豆的挥发性特征，以评估两种不同加工温度下的烘焙程度。通过研磨咖啡顶空的固相微萃取 (SPME) 进行挥发物萃取和浓缩，并通过 GC-MS 进行挥发物概况分析。对四种 SPME 纤维进行了评估，选择了提取物质量最高的一种 (DVB/CAR/PDMS)。按主成分（PCA/簇）对数据进行统计分析表明，挥发性成分分布提供了生咖啡和烘焙咖啡的分离，以及根据烘焙程度和烘焙温度的分离。结果还表明，单独测量颜色和重量损失对于烘焙程度评估并不可靠。 (C) 2008 Elsevier Ltd. 保留所有权利。
The objective of this study was to analyze the volatile profiles of both green and roasted coffee beans, for assessment of roasting degrees under two different processing temperatures. Volatiles extraction and concentration were performed by solid phase micro-extraction (SPME) of the ground coffee headspace and analysis of the volatiles profile was performed by GC-MS. Four SPME fibers were evaluated, with the one that extracted the highest amount of substances (DVB/CAR/PDMS) being selected. Statistical analysis of the data by principal components (PCA/clusters) showed that the volatile components profile provided separation of green and roasted coffees and also separation according to roasting degree and roasting temperature. Results also indicate that color and weight loss measurements alone are not reliable for roasting degree assessment. (C) 2008 Elsevier Ltd. All rights reserved.