Characterization of Flavor Compounds Released During Grinding of Roasted Robusta Coffee Beans

• AKIYAMA Masayuki

  Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd.

• MURAKAMI Kazuya

  Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd.

• IKEDA Michio

  Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd.

• IWATSUKI Keiji

  Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd.

• KOKUBO Sadayuki

  Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd.

• WADA Akira

  San-Ei Gen F.F.I., Inc.

• TOKUNO Katsuya

  San-Ei Gen F.F.I., Inc.

• ONISHI Masanobu

  San-Ei Gen F.F.I., Inc.

• IWABUCHI Hisakatsu

  San-Ei Gen F.F.I., Inc.

• TANAKA Kiyofumi

  San-Ei Gen F.F.I., Inc.

抄録

The characteristic volatile compounds released during the grinding of roasted coffee beans are as attractive for coffee-flavored products as the aroma of fresh-brewed coffee itself. In this study, the volatile compounds released during the grinding of various roasted robusta coffee beans (originating in Vietnam and Indonesia ; roasting degree L26, L23, and L18) were collected by exposing a solid-phase microextraction (SPME) fiber to nitrogen gas discharged from a glass vessel in which the electronic coffee grinder was enclosed. Identification and characterization of the volatile compounds were achieved using gas chromatography/mass spectrometry (GC/MS) and GC/olfactometry (GC/O), and by applying principal component analysis (PCA) to the GC/O results. The variation in volatile compounds released during grinding, based on origin, roasting degree and species, is described and compared with the results of a previous study on the compounds released during grinding of roasted arabica coffees.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 11 (3), 298-307, 2005

  公益社団法人 日本食品科学工学会

キーワード

• volatiles
• grinding
• robusta coffee
• dynamic headspace
• solid-phase microextraction (SPME)
• gas chromatography/olfactometry (GC/O)
• principal component analysis (PCA)

詳細情報

• CRID: 1390001204454594176
• NII論文ID: 10018084410
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.11.298
• COI: 1:CAS:528:DC%2BD28XkvF2nsr4%3D
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可