The Effect of Roast Development Time Modulations on the Sensory Profile and Chemical Composition of the Coffee Brew as Measured by NMR and DHS-GC–MS
Open Access
- 3 December 2020
- Vol. 6 (4), 70
- https://doi.org/10.3390/beverages6040070
Abstract
The specialty coffee industry is growing and, as a result, there is an accelerated interest in modulating roast profiles to present customers with new and diverse sensory experiences. The present study investigates the chemical and sensory effects of subtle variations in the ‘development time’ phase of the coffee roasting process. Four roast profiles were studied through sensory descriptive analysis (DA), gas chromatography–mass spectrometry (GC–MS), and nuclear magnetic resonance (NMR). Multivariate analysis showed clear separation of DA, GC–MS, and NMR data. A prolonged development time facilitated a statistically significant shift in the chemical and sensory profile of the coffee. The findings suggest that a short development time increases the fruity, sweet and acidic characteristics of the coffee, whereas a longer development time shifts the balance towards a more roasty, nutty, and bitter profile. The results provide evidence that supports the effect of subtle roast profile modulations. This lays a strong foundation for the inclusion of development time as a critical control parameter in the certification system of the Specialty Coffee Association, quality control, and product development strategies.Keywords
This publication has 25 references indexed in Scilit:
- Roasting Conditions and Coffee Flavor: A Multi-Study Empirical InvestigationBeverages, 2020
- The behavioural intentions of specialty coffee consumers in South AfricaInternational Journal of Consumer Studies, 2016
- Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MSInternational Journal of Mass Spectrometry, 2014
- Impact of Roasting Time on the Sensory Profile of Arabica and Robusta CoffeeEcology of Food and Nutrition, 2013
- Non-separative Headspace Solid Phase Microextraction–Mass Spectrometry Profile as a Marker To Monitor Coffee Roasting DegreeJournal of Agricultural and Food Chemistry, 2012
- A Further Tool To Monitor the Coffee Roasting Process: Aroma Composition and Chemical IndicesJournal of Agricultural and Food Chemistry, 2012
- Fourier Transform Infrared and Physicochemical Analyses of Roasted CoffeeJournal of Agricultural and Food Chemistry, 2012
- Quantitative Studies on the Influence of the Bean Roasting Parameters and Hot Water Percolation on the Concentrations of Bitter Compounds in Coffee BrewJournal of Agricultural and Food Chemistry, 2010
- Coffee Roasting and Aroma Formation: Application of Different Time−Temperature ConditionsJournal of Agricultural and Food Chemistry, 2008
- FTIR-ATR Analysis of Brewed Coffee: Effect of Roasting ConditionsJournal of Agricultural and Food Chemistry, 2003