HS-SPME/GC/MS Profiles of Convectively and Microwave Roasted Ivory Coast Robusta Coffee Brews

被引：16

作者：

Budryn, Grazyna ^{[1
]}

Nebesny, Ewa ^{[1
]}

Kula, Jozef ^{[2
]}

Majda, Teresa ^{[2
]}

Krysiak, Wieslawa ^{[1
]}

机构：

[1] Tech Univ Lodz, Fac Biotechnol & Food Sci, Inst Chem Technol Food, Stefanowskiego 4-10, PL-90924 Lodz, Poland

[2] Tech Univ Lodz, Fac Biotechnol & Food Sci, Inst Fundamentals Food Chem, PL-90924 Lodz, Poland

来源：

CZECH JOURNAL OF FOOD SCIENCES | 2011年 / 29卷 / 02期

关键词：

coffee brew; HS-SPME/GC/MS; roasting; microwaves; volatile compounds; SOLID-PHASE MICROEXTRACTION; PRINCIPAL COMPONENT ANALYSIS; GAS-CHROMATOGRAPHY; VOLATILE COMPOUNDS; ARABICA COFFEE; AROMA; FLAVOR; BEVERAGES;

D O I：

10.17221/69/2009-CJFS

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Robusta coffee beans were convectively, microwave, and convectively-microwave heated at 230 C, 700 W, and 230 degrees C/700 W (coupled heating), respectively, over periods of time ensuring the optimum sensory properties of the brews. HS-SPME/GC/MS analysis of the emissions from brews of the roasted coffee beans revealed 119 compounds. The highest total content of volatile substances was found in the brews prepared from convectively- microwave roasted coffee beans but the microwave roasting resulted in the most acceptable sensory properties of the brew aroma, presumably because of the lowest concentrations of the burnt note imparting compounds.

引用

页码：151 / 160

页数：10

共 20 条

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[2]

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