Characterization of Flavor Compounds Released During Grinding of Roasted Robusta Coffee Beans
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- AKIYAMA Masayuki
- Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd.
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- MURAKAMI Kazuya
- Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd.
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- IKEDA Michio
- Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd.
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- IWATSUKI Keiji
- Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd.
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- KOKUBO Sadayuki
- Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd.
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- WADA Akira
- San-Ei Gen F.F.I., Inc.
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- TOKUNO Katsuya
- San-Ei Gen F.F.I., Inc.
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- ONISHI Masanobu
- San-Ei Gen F.F.I., Inc.
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- IWABUCHI Hisakatsu
- San-Ei Gen F.F.I., Inc.
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- TANAKA Kiyofumi
- San-Ei Gen F.F.I., Inc.
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Abstract
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.
Journal
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- Food Science and Technology Research
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Food Science and Technology Research 11 (3), 298-307, 2005
Japanese Society for Food Science and Technology
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Keywords
Details 詳細情報について
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- CRID
- 1390001204454594176
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- NII Article ID
- 10018084410
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- NII Book ID
- AA11320122
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- COI
- 1:CAS:528:DC%2BD28XkvF2nsr4%3D
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- ISSN
- 18813984
- 13446606
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- Text Lang
- en
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- Data Source
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- JaLC
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed