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KMID : 1134820130420020255
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 2 p.255 ~ p.261
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A Study of Coffee Bean Characteristics and Coffee Flavors in Relation to Roasting
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Lee Moon-Jo
Kim Sang-Eun
Kim Jong-Hwan
Lee Sang-Won
Yeum Dong-Min
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Abstract
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This study investigated changes in the physicochemical characteristics and coffee flavors of coffee beans under different roasting conditions. Four different kinds of roasted coffees were analyzed using a headspace gas chromatographic technique. The moisture content and total acidity of roasted coffee decreased whereas the pH and weight loss (%) increased, as coffee beans were roasted at higher temperatures. The Hunter's color values of the roasted coffee (indicating L (lightness) and b (yellowness)) decreased as the roasting temperature of the coffee beans increased, but a (redness) value only increased with light roasting. We also noted that the color of the Arabica coffee was darker than that of the Robusta coffee. The aroma compounds, acetaldehyde, acetone, 2-methylfuran, 2-methylbutanol, 2-methylpyrazine, furfural, 2-propanone, furfuryl alcohol, 2,5-dimethylpyrazine and furfuryl acetate were mainly analyzed. A sensory evaluation of all light-roasted coffees had flavor and sourness and those of all medium-roasted coffees had heaviness and finishness.
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KEYWORD
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roasted coffee, roasting condition, headspace GC analysis, aroma compound, sensory evaluation
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