Coffee-roasting variables associated with volatile organic profiles and sensory evaluation using multivariate analysis Article Swipe
Alexandre Alves Catão
,
Nathan de S. Mateus
,
Cinthia Vianey García Madero
,
Michelle C. da Silva
,
Fábio Júnior Moreira Novaes
,
Simone Alves
,
Philip J. Marriott
,
Ademário I. da Silva
·
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.1016/j.afres.2022.100223
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.1016/j.afres.2022.100223
A multivariate analysis investigated the operational variables of a professional roaster, the volatile chemical composition of roasted specialty coffee and how they correlate with the sensory evaluation of the final beverage, which directly affects the commercial value of the product. The experimental planning elicited 38 distinct roasting profiles that variegate (i) drum initial temperature (160 and 200 °C); (ii) drum air-flow ventilation opening (25-50-100 and 25-75-100 % – numbers show the percentage of opening for ventilation throughout the roasting); (iii) drum rotation speed (40 and 65 rpm); (iv) fuel gas flow/pressure increase into burners (0.5 and 1.0 mbar min−1); (v) roasting time after bean cracking (1.0 and 2.0 min). After roasting, 108 volatile organic compounds (VOC) were measured by SPME-GC-MS in the aroma of the roasted coffees. Principal component analysis (PCA) correlated VOC profiles, the operational variables of the coffee roaster and sensory evaluation. PCA from either sensory or chemical analysis data indicated “time after bean cracking” as the major influence and 30 seconds are enough to diminish a couple of points in coffee quality within the Specialty Coffee Association classification. The interaction between variables “fuel increase ramp” and “time after bean cracking” also altered VOC profiles and separated distinct roasting groups. PCA from chemical analysis delivered better separation between sample sets than PCA from sensory evaluation concerning either “time after bean cracking” or the interaction “fuel increase ramp” versus “time after bean cracking”. The coupling of sensory, chemical and operational data and their interpretation through multivariate analysis can improve the knowledge of how the operational procedures affect the final quality of coffee.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.1016/j.afres.2022.100223
- OA Status
- gold
- Cited By
- 8
- References
- 39
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4297359491
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4297359491Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.1016/j.afres.2022.100223Digital Object Identifier
- Title
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Coffee-roasting variables associated with volatile organic profiles and sensory evaluation using multivariate analysisWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2022Year of publication
- Publication date
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2022-09-26Full publication date if available
- Authors
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Alexandre Alves Catão, Nathan de S. Mateus, Cinthia Vianey García Madero, Michelle C. da Silva, Fábio Júnior Moreira Novaes, Simone Alves, Philip J. Marriott, Ademário I. da SilvaList of authors in order
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https://doi.org/10.1016/j.afres.2022.100223Publisher landing page
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YesWhether a free full text is available
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goldOpen access status per OpenAlex
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https://doi.org/10.1016/j.afres.2022.100223Direct OA link when available
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Roasting, Sensory analysis, Coffee bean, Cracking, Chemistry, Principal component analysis, Food science, Sensory system, Pulp and paper industry, Environmental science, Mathematics, Engineering, Statistics, Psychology, Cognitive psychology, Physical chemistryTop concepts (fields/topics) attached by OpenAlex
- Cited by
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8Total citation count in OpenAlex
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2025: 2, 2024: 4, 2023: 2Per-year citation counts (last 5 years)
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39Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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