The DOI matches its Crossref record; 23 of the 23 references it cites were found in a registry or an index.
A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment
Abstract
The objective of this study was to analyze the volatile profiles of both green and roasted coffee beans, for assessment of roasting degrees under two different processing temperatures. Volatiles extraction and concentration were performed by solid phase micro-extraction (SPME) of the ground coffee headspace and analysis of the volatiles profile was performed by GC-MS. Four SPME fibers were evaluated, with the one that extracted the highest amount of substances (DVB/CAR/PDMS) being selected. Statistical analysis of the data by principal components (PCA/clusters) showed that the volatile components profile provided separation of green and roasted coffees and also separation according to roasting degree and roasting temperature. Results also indicate that color and weight loss measurements alone are not reliable for roasting degree assessment.
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“Pyridine is produced by trigonelline degradation and Maillard reactions [29], especially in coffee that is subjected to high temperatures or strong roasting processes [5].”
Citations
Cites
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Research works printed but not linked: 3
- Liardon, 1984, Application of multivariate statistics for the classification of coffee headspace profiles, Lebensmittel-Wissenschaft und-Technologie, 17, 32
- Rojas Monroy, G.M.E., 2005. Caracterización del aroma del café molido de Puerto Rico, mediante la técnica de micro extracción en fase sólida (SPME) y cromatografía de gas acoplada a espectrometría de masas (CG/MS) (Characterization of ground coffee aroma from Puerto Rico using the solid phase microextraction technique (SPME) and gas chromatography coupled to mass spectrometry (GC/MS)). Universidad de Puerto Rico Recinto Universitario de Mayaguez. MS Thesis, Food Science, 156p.
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Metadata
- Authors
- Franca, A. S., Oliveira, L. S., Oliveira, R. C. S., Agresti, P. C. M., & Augusti, R.
- Affiliations
- Universidade Federal de Minas Gerais (BR)
- Venue
- Journal of Food Engineering
- Publisher
- Elsevier BV
- Published
- 2009-06
- Volume
- 92
- Issue
- 3
- Pages
- 345-352
- ISSN
- 0260-8774 (ISSN-L)
- OpenAlex
- W2005861911
- Cited by
- 132
- References
- 23
- Citations by year
- 2026: 1 · 2025: 11 · 2024: 3 · 2023: 13 · 2022: 16 · 2021: 3 · 2020: 10 · 2019: 12 · 2018: 10 · 2017: 8 · 2016: 10 · 2015: 4 · 2014: 9 · 2013: 5 · 2012: 5
- FWCI
- 2.80
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Engineering (publishedVersion)
- Topics
- Health Sciences › Medicine › Pharmacology (medical) › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Physical Sciences › Chemistry › Analytical Chemistry › Spectroscopy and Chemometric Analyses
- Keywords
- coffee roasting, processing temperature, volatile compounds, green coffee beans, roasted coffee, solid-phase microextraction, DVB/CAR/PDMS fiber, headspace volatiles, principal component analysis
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