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Physicochemical Changes of Coffee Beans During Roasting

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Title: Physicochemical Changes of Coffee Beans During Roasting
Author: Wang, Niya
Department: Department of Food Science
Program: Food Science
Advisor: Lim, Loong-Tak
Abstract: In this research, physicochemical changes that took place during roast processing of coffee beans using fluidized air roaster were studied. The results showed that high-temperature-short-time resulted in higher moisture content, higher pH value, higher titratable acidity, higher porous structure in the bean cell tissues, and also produced more aldehydes, ketones, aliphatic acids, aromatic acids, and caffeine than those processed at low-temperature-long-time process. Fourier transform infrared (FTIR) spectroscopy and chemometric analysis showed that clusters for principal components score plots of ground coffee, extracted by a mixture of equal volume of ethyl acetate and water, were well separated. The research indicated that variations in IR-active components in the coffee extracts due to different stages of roast, roasting profiles, and geographical origins can be evaluated by the FTIR technique.
Date: 2012-04
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