Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approachopen access
- Authors
- Hong, Seong Jun; Boo, Chang Guk; Yoon, Sojeong; Jeong, Hyangyeon; Jo, Seong Min; Youn, Moon Yeon; Kim, Jae Kyeom; Kim, Young Jun; Shin, Eui-Cheol
- Issue Date
- Mar-2024
- Publisher
- Elsevier Ltd
- Keywords
- Coffea arabica L. (cv. Yellow Bourbon); E-nose; E-tongue; GC–MS-olfactometry; Physicochemical profiles
- Citation
- Food Chemistry: X, v.21
- Indexed
- SCIE
SCOPUS
- Journal Title
- Food Chemistry: X
- Volume
- 21
- URI
- https://scholarworks.gnu.ac.kr/handle/sw.gnu/69468
- DOI
- 10.1016/j.fochx.2024.101119
- ISSN
- 2590-1575
2590-1575
- Abstract
- This study investigated the effects of roasting conditions on the physicochemical, taste, and volatile and odor-active compound (OAC) profiles of Coffea arabica L. At 150 ℃, roasting increased chlorogenic acid, total flavonoids, and caffeine concentrations. However, umami and sourness sensor decreased during the roasting process. At 210 ℃ roasting, total flavonoid and caffeine concentrations increased during the roasting process. Aldehydes, ketones, and sulfur-containing compounds dramatically increased during the roasting at 210 ℃ for 20 and 30 min in E-nose analysis. Pyrazines were mainly generated during the roasting at 210 ℃ for 20 and 30 min, and pyrazines showed the highest concentrations among all OACs in GC-olfactometry (GC-O) analysis. E-tongue data showed the separation of beans by roasting temperature. However, the E-nose and GC-O data showed the separation of beans by both roasting temperature and time via multivariate analysis. We identified similar results and patterns in the E-nose and GC-O analyses. © 2024 The Author(s)
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