Effect of Heat Pump Drying on Flavor of Roasted Coffee Beans Analyzed by Headspace-solid Phase Microextraction /GC-MS and Electronic Sensing
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Abstract:
Using sun-dried samples as a reference, effects of heat pump drying on the quality of the flavor of roasted coffee beans was investigated. Volatile compounds as well as smell and taste of roasted coffee beans were analyzed at different temperature by headspace-solid phase microextraction/gas phase chromatography-mass spectrometry (HS-SPME/GC-MS), electronic nose, and electronic tongue. The HS-SPME/GC-MS results showed that 131 volatile compounds were present in the samples. The highest number of compounds was found to be 124 at 40 ℃; with increasing temperature and the number of volatile compounds decreased. It was observed that furans and pyrazines accounted for the most compounds (20%), and ketones was up to 31 kinds. Electronic nose and electronic tongue results showed that the cumulative contribution rates of the first two principal components were 99.12% and 84.59%, respectively. Both were higher than 80% and were therefore used to concentrate the multidimensional information of samples. It was found that electronic nose and electronic tongue, combined with principal component analysis, could distinguish all the roasted coffee beans samples.
