Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee
Coffee roasting is considered the most critical process in the development of sensory characteristics. During this stage, a substantial number of compounds are generated. Nevertheless, only a limited number of these compounds are responsible for the aroma, referred to as key aroma-active compounds....
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MDPI AG
2024-10-01
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| author | Andrea M. Obando Jorge G. Figueroa |
| author_facet | Andrea M. Obando Jorge G. Figueroa |
| author_sort | Andrea M. Obando |
| collection | DOAJ |
| description | Coffee roasting is considered the most critical process in the development of sensory characteristics. During this stage, a substantial number of compounds are generated. Nevertheless, only a limited number of these compounds are responsible for the aroma, referred to as key aroma-active compounds. This study aimed to assess the impact of roasting levels on the formation of these compounds. Coffee was roasted at four different levels: very light (RL85), light (RL75), medium (RL55), and extremely dark (RL25), according to the Specialty Coffee Association (SCA) guidelines. The extraction, olfactory evaluation, and identification of compounds were performed using solid-phase microextraction (SPME), gas chromatography–olfactometry (GC-O), and gas chromatography–mass spectrometry (GC-MS), respectively. A total of 74 compounds were successfully identified, of which 25 were classified as aroma-active compounds. RL75 and RL85 displayed similar aromatic profiles. RL55 was characterized by pleasant notes such as sweet, toasted hazelnut, and caramel. In contrast, RL25 was marked by undesirable odors including burnt notes, putrid, and sulfurous scents. This study is the first to identify key odorant compounds in coffee based on SCA roasting standards. |
| format | Article |
| id | doaj-art-3851983d1e0b47ceb6dffa04801dc8a0 |
| institution | OA Journals |
| issn | 1420-3049 |
| language | English |
| publishDate | 2024-10-01 |
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| series | Molecules |
| spelling | doaj-art-3851983d1e0b47ceb6dffa04801dc8a02025-08-20T02:16:55ZengMDPI AGMolecules1420-30492024-10-012919472310.3390/molecules29194723Effect of Roasting Level on the Development of Key Aroma-Active Compounds in CoffeeAndrea M. Obando0Jorge G. Figueroa1Departamento de Química, Universidad Técnica Particular de Loja, San Cayetano Alto s/n, Loja 1101608, EcuadorDepartamento de Química, Universidad Técnica Particular de Loja, San Cayetano Alto s/n, Loja 1101608, EcuadorCoffee roasting is considered the most critical process in the development of sensory characteristics. During this stage, a substantial number of compounds are generated. Nevertheless, only a limited number of these compounds are responsible for the aroma, referred to as key aroma-active compounds. This study aimed to assess the impact of roasting levels on the formation of these compounds. Coffee was roasted at four different levels: very light (RL85), light (RL75), medium (RL55), and extremely dark (RL25), according to the Specialty Coffee Association (SCA) guidelines. The extraction, olfactory evaluation, and identification of compounds were performed using solid-phase microextraction (SPME), gas chromatography–olfactometry (GC-O), and gas chromatography–mass spectrometry (GC-MS), respectively. A total of 74 compounds were successfully identified, of which 25 were classified as aroma-active compounds. RL75 and RL85 displayed similar aromatic profiles. RL55 was characterized by pleasant notes such as sweet, toasted hazelnut, and caramel. In contrast, RL25 was marked by undesirable odors including burnt notes, putrid, and sulfurous scents. This study is the first to identify key odorant compounds in coffee based on SCA roasting standards.https://www.mdpi.com/1420-3049/29/19/4723roasted coffeearoma-active compoundsSPMEGC-OGC-MS |
| spellingShingle | Andrea M. Obando Jorge G. Figueroa Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee Molecules roasted coffee aroma-active compounds SPME GC-O GC-MS |
| title | Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee |
| title_full | Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee |
| title_fullStr | Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee |
| title_full_unstemmed | Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee |
| title_short | Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee |
| title_sort | effect of roasting level on the development of key aroma active compounds in coffee |
| topic | roasted coffee aroma-active compounds SPME GC-O GC-MS |
| url | https://www.mdpi.com/1420-3049/29/19/4723 |
| work_keys_str_mv | AT andreamobando effectofroastinglevelonthedevelopmentofkeyaromaactivecompoundsincoffee AT jorgegfigueroa effectofroastinglevelonthedevelopmentofkeyaromaactivecompoundsincoffee |