Abstract
<p>The roasting process has brought about some changes in transition phases, in chemical characteristics, and microstructures of minerals in the Liberica coffee beans. Two initial roasting temperature variations were carried out to study the thermal behavior and characteristic of Liberica coffee, namely 200 °C and 230 °C. The thermal behaviour of phase changes of the Liberica green and ground coffee after the roasting process has been identified by using Differential Scanning Calorimeter (DSC). Chemical functional groups and molecular structures have been well-analyzed by using Fourier-Transform Infrared Spectroscopy (FTIR), Liquid Chromatography-Mass Spectrometry (LC-MS), Scanning Electron Microscope with Energy Dispersive X-Ray Spectroscopy (SEM/EDX) and X-Ray Powder Diffractions (XRD) for the green and roasted Liberica coffee. The DSC spectra indicated a high decomposition process that occurred during thermal treatment with crystallization and melting temperature around 120 °C and 325 °C for both roasting initial temperature variations, respectively. The FTIR and LC-MS are able to identify the chemical change in both the green and the roasted coffee. The dominant compounds found in the roasted Liberica coffee are caffeine, trigonelline, nicotinic acid, and dehydrocafestol. The XRD spectrum indicates that there is an amorphous phase for the green coffee and a sucrose crystal phase for the roasted coffee within the activity in 2θ = 20.3° and 21.1°.</p>
Highlights
Coffee is one of the most popular and widely consumed beverages, and it has significant commercial value, occupying the second most important commodity in the world, after oil (DAVIS et al, 2007; PATUI et al, 2014; PATAY et al, 2016)
There are more than 800 volatile compounds that affected the aroma of the roasted coffee (YANG, 2016), the phenolic composition of coffee-producing the aroma, flavour and colour characteristic of the coffee (FARAH; DONANGELO, 2006) as well as the bitterness is known to have a pharmacological effect
The focus is on the characterization of green beans and roasted Liberica coffee beans with spectroscopic methods and Differential Scanning Calorimeter (DSC) related to thermal behaviour were the roasted Robusta and Arabica coffee beans are well characterized
Summary
Coffee is one of the most popular and widely consumed beverages, and it has significant commercial value, occupying the second most important commodity in the world, after oil (DAVIS et al, 2007; PATUI et al, 2014; PATAY et al, 2016). Interest in thermal behaviour and identification chemical change of coffee bean in roasting process for characterization of chemical for Arabica and Robusta coffee beans are well characterized (DAVIS et al, 2007; PATUI et al, 2014; EDZUAN, 2015), but there is very limited information for Liberica coffee beans. The focus is on the characterization of green beans and roasted Liberica coffee beans with spectroscopic methods and DSC related to thermal behaviour were the roasted Robusta and Arabica coffee beans are well characterized. There have been limited investigations of Liberica coffee beans, knowledge of its thermal changes and chemical characterizations of Liberica coffee beans may be of importance to compare the characteristic of varied coffee beans. Aftertaste Liberica is long-lasting and maintains a smooth dark chocolate flavour with sweet hints
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