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The effect of roasting method on headspace composition of robusta coffee bean aroma

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Abstract

Robusta coffee beans were roasted by three methods, i.e. convectively at 230 °C, by microwaves at 700 W, and by the coupled convective–microwave (CMR) method (the simultaneous convective heating at 230 °C and microwaving at 700 W) for 590, 670, and 370 s, respectively. The ultimate temperature of roasted beans was 238, 207, and 228 °C, respectively. Volatile compounds were determined in the headspace by GC-SPME both in samples of roasted coffee and in green beans to find effects of roasting methods on their formation and retention. Eighty-two and 148 odorants were identified in green and roasted coffee, respectively. The highest contents of the latter were found in coffee roasted by the coupled method because both the relatively short time of roasting and moderately high final temperature of beans favored retention of volatile aroma compounds. Because of these reasons, the contents of odorants were the lowest in convectively roasted coffee.

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Authors and Affiliations

  1. Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Stefanowskiego 4/10, 91-479, Lodz, Poland

    Ewa Nebesny & Grażyna Budryn

  2. Institute of Fundamentals of Food Chemistry, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Stefanowskiego 4/10, 91-479, Lodz, Poland

    Józef Kula & Teresa Majda

Authors
  1. Ewa Nebesny
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  2. Grażyna Budryn
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  3. Józef Kula
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  4. Teresa Majda
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Correspondence to Grażyna Budryn.

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Nebesny, E., Budryn, G., Kula, J. et al. The effect of roasting method on headspace composition of robusta coffee bean aroma. Eur Food Res Technol 225, 9–19 (2007). https://doi.org/10.1007/s00217-006-0375-0

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  • DOI: https://doi.org/10.1007/s00217-006-0375-0

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