Abstract
In general, the process of roasting coffee uses a rotated fix drum or fluidized bed. Theoretically, the fluidized bed can provide more homogenous roastings throughout the process. Thus, in this study, we analyzed the sensorial and chemical attributes for two different coffees submitted to three roasting profiles using fluidized bed roaster. The coffees were roasted for a high temperature for a short time (HTST), medium temperature for a medium time (MTMT), and low temperature for a long time (LTLT). Sensory analysis was performed on the roasted coffees according to the SCA methodology and chemical analysis through mid-infrared spectroscopy. The results of sensory analysis indicated a preference for MTMT roasting for coffee grown at high altitude and HTST roasting for coffee grown at low altitude. Chemically, coffees show that LTLT and MTMT roasts are most distant from each other in their chemical composition when roasting low altitude coffee, whereas the HTST and MTMT roasts are the most distant from each other when roasting high altitude coffee. Key words: Arabica coffee; Coffee roasting; Infrared spectroscopy; Specialty coffee.
Highlights
Coffee is the second most consumed beverage in the world, creating a complex production chain that plays a fundamental role in the economy, with effects on both producer countries and consumers (Ferreira; Santos, 2019; Giacalone et al, 2019)
We present two panels in this study: the first is the sensory analysis performed by Q-graders, and the second is the analysis of medium infrared (MID) spectroscopy of the roasted grains to identify and separate the classes of chemical compounds that have formed as a result of the roasting routines applied, and this separation was performed using principal component analysis (PCA) which is an exploratory analysis technique, successfully applied for spectral data analysis (Baqueta et al, 2021a; Baqueta et al, 2021b; Oliveira et al, 2020)
The PCA method was applied, generating a distribution of the samples based on the roasting profiles applied to each of the coffees
Summary
Coffee is the second most consumed beverage in the world, creating a complex production chain that plays a fundamental role in the economy, with effects on both producer countries and consumers (Ferreira; Santos, 2019; Giacalone et al, 2019). Several processes are applied from the production phase to final consumption, and one of the most complex is roasting, in which the coffee bean is exposed to heat that induces chemical reactions, culminating in changes in the physical and chemical structure of the bean, making it suitable for beverage extraction (Schenker; Rothgeb, 2017). The roasting process is divided into stages: dehydration, which is characterized by reduction in water content (Gloess et al, 2014); roasting more precisely, where Maillard reactions, caramelization, and pyrolysis occur (Pramudita et al, 2017); and cooling. How these stages are conducted determines the final formation of aroma and flavor compounds of coffee
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