Effect of Roasting Time on Volatile Components in Yunnan Arabica Coffee
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Changes in the composition and content of volatile components in Yunnan Arabica coffee during roasting were studied. At a baking temperature of 230 ℃, the coffee was sampled at different baking times. Two analysis methods were used. Specifically, method one involved the simultaneous distillation and extraction of volatile components, and utilized gas chromatography - mass spectrometry (GC-MS) to analyze volatile components in Yunnan Arabica coffee. Method two involved headspace direct sampling with GC-MS analysis. The data in this study were analyzed quantitatively and qualitatively, and by cluster analysis. In the first method, a total of 160 kinds of volatile compounds were analyzed, and in the second method, 15 volatile compounds were analyzed. The data revealed that after baking for 6 min at 230 ℃, volatile components such as 2-methyl pyrazine, furfuryl alcohol, 5-methyl-furan-aldehyde, and 2-ethyl-5-methyl-pyrazine were produced. Changes in the identity of the volatile components and their content in coffee were significant with increased baking time. According to the cluster analysis, coffee roasting time could be divided into four categories, and it could be used as a way to identify degree of coffee roasting.