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Effects of roasting conditions on the physicochemical properties of Coffea arabica beans

배전조건이 아라비카 커피의 이화학적 성질에 미치는 영향

  • Suh, Yeon-Soo (Department of Food and Nutrition, Gangneung-Wonju National University) ;
  • Lee, Seung-Heon (Hak-san Co., Ltd.) ;
  • Shang, Yafang (Department of Chemical Engineering and Food Processing, Hefei University of Technology) ;
  • Lee, Won-Jong (Department of Food and Nutrition, Gangneung-Wonju National University)
  • Received : 2015.06.03
  • Accepted : 2015.08.20
  • Published : 2015.10.30

Abstract

Effects of roasting on physical (weight, volume, density and color) and chemical properties (total phenol, caffeine, chlorogenic acid and antioxidant properties) of three Arabica coffee beans (Brazil Bourbon, Indonesia Mandheling and Kenya Tatu) were investigated. A steady weight loss, volume increase, and bean density decrease were observed during the roasting process. The $L^*$, $a^*$, and $b^*$ values tended to decrease as the roasting temperature and time increased. Caffeine level was approximately 0.73% in green beans, and increased to 40-67% for darker roasts. Green beans contained the highest chlorogenic acid content, which decreased as the roasting temperature and time increased. The light- and medium-roasted coffee showed the highest total phenolol contents. The antioxidant activities were measured using DPPH and ABTS. The light-roasted coffee beans showed the highest antioxidant activities, and an approximately 36-51% loss in antioxidant activity was observed after further roasting. The flavor patterns of roasted coffee beans were analyzed using an electronic nose system based on gas chromatography. This analysis demonstrated that an electronic nose system can be applied to identify the green bean variety and the degree of roasting.

Acknowledgement

Supported by : 중소기업청

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