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Impact of 'ecological' post-harvest processing on coffee aroma: II. Roasted coffee
- Source :
- Journal of Food Composition and Analysis
- Publication Year :
- 2007
- Publisher :
- Elsevier BV, 2007.
-
Abstract
- The purpose of this study was to determine how water and microbial stages in post-harvest processing affect the volatile content of coffee. Following our aroma analysis carried out on green coffees, we turned our attention to roasted coffees. Coffees produced by three variants of the wet method, and by an ecological process, were compared after roasting. Three degrees of roasting were applied to gain a clearer picture of the differences in roasted coffee aromas by means of a volatile compound analysis. Changes in the post-harvest process actually led to aroma differences in roasted coffees, and with light roasting it was possible to more effectively distinguish between the four treatments based on aroma criteria. Coffee produced by the traditional wet method, with microbial stages, had a better aroma quality than coffee produced by the ecological method, which was purely mechanical. Moreover, in the microbial method, mucilage removal under water gave coffees with more fruity, floral and caramel notes, whereas dry mucilage removal gave more neutral coffees. These results confirmed the importance of microbial mucilage removal under water and tallied with the results of our previous study on green coffee. This work provides coffee producers and roasters with an insight into the volatile composition of roasted coffee depending on the post-harvest process used and degree of roasting applied. © 2007 Elsevier Inc. All rights reserved.
- Subjects :
- Identification
Teneur en eau
Technologie après récolte
Q02 - Traitement et conservation des produits alimentaires
Food science
Micro-organisme
Green coffee
Composé volatil
Aroma
Roasting
biology
Chemistry
Ecology
Coffea arabica
Torréfaction
biology.organism_classification
Torrefaction
Mucilage
Grillage
Postharvest
Ecological process
Fève de café
Composé de la flaveur
Qualité
Food Science
Subjects
Details
- ISSN :
- 08891575
- Volume :
- 20
- Database :
- OpenAIRE
- Journal :
- Journal of Food Composition and Analysis
- Accession number :
- edsair.doi.dedup.....cda7fc527959a1d09d5295ecc402ffbc