Effect of Heat Pump Drying on the Bioactive Components and Volatile Compounds in Green Coffee Beans
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Abstract:
Using sun-dried samples as the control, the effects of heat pump drying on the bioactive components and volatile compounds in green coffee beans were investigated. The patterns of color variations, and the content of fat, caffeine (main active ingredient), trigonelline, and volatiles of green coffee beans treated at different drying temperatures (40 ℃, 45 ℃, 50 ℃, 55 ℃, and 60 ℃) were explored. One-way analysis of variance (ANOVA)was used to conduct statistical analysis of the data on the flavor components of green coffee beans from different treatments. The results indicated that the color brightness increased with increasing temperature; the highest fat content (9.21 g/100 g dry weight (DW)) was obtained at 55 ℃; and the caffeine content increased slightly with increasing temperature, whereas the trigonelline content remained constant. Headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS) was used to detect the volatile compounds of green coffee beans, and 61 types of compounds were identified. The acids, aldehydes, and alcohols were the predominant compounds, whereas other types of compounds accounted for only a small proportion. The highest content of acids (41.85%), alcohols (34.52%), and aldehydes (35.21%) were found in the samples treated at 40 ℃, 60 ℃, and sun drying conditions, respectively.
