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Cited 9 time in webofscience Cited 10 time in scopus
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Chemosensoric approach for microwave- or oven-roasted Coffea arabica L. (cv. Yellow Bourbon) using electronic sensorsopen access

Authors
Yoon, S.Jeong, H.Jo, S.M.Hong, S.J.Kim, Y.J.Kim, J.K.Shin, E.-C.
Issue Date
Sep-2022
Publisher
Academic Press
Keywords
Coffea arabica L.; Electronic nose; Electronic tongue; Multivariate analysis; Roasting
Citation
LWT - Food Science and Technology, v.167
Indexed
SCIE
SCOPUS
Journal Title
LWT - Food Science and Technology
Volume
167
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/904
DOI
10.1016/j.lwt.2022.113844
ISSN
0023-6438
1096-1127
Abstract
In this study, the chemosensory components of microwave- or oven-roasted Coffea arabica L. were compared using high-performance liquid chromatography and electronic sensors. The contents of caffeine and chlorogenic acid were the highest in green bean extract and were decreased with micro- and oven-roasting time. The decreases in the content of the two components were observed more in oven roasting. In electronic tongue analysis, green bean extract had a relatively higher bitterness, sweetness, and sourness than others. After the roasting process, the bitterness decreased at 10 min, however, increased after 15 min. In addition, sourness tended to decrease over time. Microwave-roasted extracts were lower shifted than those of oven-roasted extracts during each roasting process. Accordingly, higher changes of taste patterns were represented during oven-roasting processes. In electronic nose analysis, volatile alcohols and esters were abundant in the green bean extract, and thus, these components were considered as the main volatiles in the green bean. Through the roasting process, the number of volatiles has increased. In particular, pyrazines were generated in those of roasted samples, and the amounts of furans increased. These results provide basic data regarding the chemosensory components of Yellow Bourbon and may be utilized to optimize the roasting conditions. ? 2022
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농업생명과학대학 (식품공학부)
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