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Spray-freeze-drying for soluble coffee production
Published in S. Padma Ishwarya, Spray-Freeze-Drying of Foods and Bioproducts, 2022
The aroma profile of coffee is one of the most intricate food aromas comprising more than 600–800 volatile constituents (Clarke, 2001; Schaller, Bosset & Escher, 1998). Apparently, spray-freeze-drying is expected to retain more character impact aromatics during the drying of coffee extract to result in a flavorful final product. A well-established approach to judge the aroma quality of soluble coffee is the sensory analysis or cup test by expert tasters. Nevertheless, the inferences obtained from the sensory analysis are subjective, and the correctness of quality discrimination solely depends on the skill of the tasters (Rodríguez, Durán, & Reyes 2010). Therefore, an objective technique such as the ‘electronic nose’ is useful in evaluating the aroma quality of instant coffee (Schaller et al., 1998). Essentially, electronic nose or e-nose is an instrument that mimics the human nose to detect and analyze gaseous mixtures to distinguish between different classes of similar odor-emitting products (Bartlett, Elliot & Barcher, 1997; Lorwongtragool, Wongchoosuk, & Kerdcharoen 2010 ; Wongchoosuk, Lutz & Kerdcharoen, 2009; Wongchoosuk et al., 2010). E-noses have been successfully used to discriminate between different coffee blends (Pardo et al., 2000; Singh, Hines & Gardner, 1996; Ulmer et al., 1997) and coffee powders produced by different drying techniques (Ishwarya & Anandharamakrishnan, 2015). The components of the e-nose instrument include a headspace sampling system, an array of chemical sensors, electronic circuitry and data analysis software (Gardner & Bartlett, 1999).
Valuable Compounds in Coffee By-Products
Published in Francisco J. Barba, Elena Roselló-Soto, Mladen Brnčić, Jose M. Lorenzo, Green Extraction and Valorization of By-Products from Food Processing, 2019
Patricia Esquivel, Víctor M. Jiménez
Biotechnological approaches to study the potential of coffee husks have been implemented considering their capacity as a source of organic material. Although uses as fertilizers, livestock feed, and compost have been attempted, they are still not technically efficient. Moreover, fibers of coffee husks were recommended to be used for the production of particle boards, replacing almost 50% of wood (Bekalo & Reinhardt, 2010). The potential of coffee husks as a substrate for bioprocesses was reviewed as well. Coffee husks were reported to be an inexpensive substrate for the production of citric acid by Aspergillus niger in a solid-state fermentation system (Shankaranand & Lonsane, 1994). Additional potential uses have been recommended, such as the source of enzymes and aroma compounds, and substrate for vermicomposting. On the other hand, for broader uses, biological detoxification methods have to be considered due to the presence of the above-mentioned anti-physiological and anti-nutritional factors (Brand et al., 2000; Pandey et al., 2000).
Flavor Development during Roasting
Published in Hii Ching Lik, Borém Flávio Meira, Drying and Roasting of Cocoa and Coffee, 2019
Coffee flavor development begins on the farm during the growth and maturation of the fruit. But due to the poor aroma and unpleasant astringent taste of the seeds in their raw form, they are not used for brewing until they are roasted. During the roasting process, a number of chemical reactions take place to develop their typical, loved and quite complex flavor because, in addition to the numerous compounds already existing in coffee, hundreds of new non-volatile and volatile compounds are developed in the process (Farah, 2012). To date, more than 1000 compounds (Yeretzian et al., 2003) have been identified in different roasted coffees, and certainly with the new postharvest and roasting technologies constantly being developed, there are still hundreds to be identified, especially the volatile compounds. This is because any technologies that affect the composition of flavor precursors, in addition to roasting parameters, will most probably affect the final brew.
The chemistry of chlorogenic acid from green coffee and its role in attenuation of obesity and diabetes
Published in Preparative Biochemistry & Biotechnology, 2020
Vaibhavi Pimpley, Siddhi Patil, Kartikeya Srinivasan, Nivas Desai, Pushpa S. Murthy
Flavor and aroma of coffee are developed during roasting, which causes chemical modifications in the beans.[9] For instance, low molecular weight carbohydrates are formed due to degradation of polysaccharides during roasting.[2] The external color of the beans is determined from the degree of roast because of the pyrolysis of organic compounds.[3,10] The numerous positive biological activities of the coffee brew are also due to the compounds built during roasting.[11]
Permittivity measurements for roasted ground coffee versus temperature, bulk density, and moisture content
Published in Journal of Microwave Power and Electromagnetic Energy, 2023
Rafael Pérez-Campos, José Fayos-Fernández, Juan Monzó-Cabrera
Coffee is one of the most well-known and traded commodities on a worldwide scale, valued for its scent and caffeine content. The chemical composition of the roasted beans determines the quality of coffee used in beverages. As a matter of fact, the distinctive coffee flavour is the consequence of the interaction of hundreds of chemical compounds created by roasting processes (Rodrigues et al. 2002).