Effect of roasting time on quality, acceptability, and volatile aroma components of roasted defective coffee beans
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Abstract
This study aimed to evaluate the effect of roasting time of defective coffee beans on the quality, acceptability, and volatile aroma components. Green defective coffee beans were roasted for 9, 11, 13, 15, or 17 min at 200°C. Water activity, moisture content, and color parameters decreased with increasing roasting time. In addition, the beans that were roasted for 13 minutes at 200°C received the highest mean liking score from 60 panelists (7.22 ± 1.34). Volatile aroma compounds were extracted from the roasted beans using headspace solid-phase microextraction (HS-SPME) and analyzed using gas chromatograph-mass spectrometry/olfactometry (GC-MS/O). Furans (68.54%) were the most abundant volatile aroma compound in roasted defective beans, followed by pyrazines (16.45%), phenols (5.17%), pyrroles (5.07%), pyridines (3.53%), and ketones and lactones (1.24%). Furthermore, 3-ethyl-2,5-dimethylpyrazine had the highest odor activity value (OAV) in roasted defective beans, which contribute to its burnt and sweet notes.
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