ArticleMolecules (Basel, Switzerland)2022
How to Identify Roast Defects in Coffee Beans Based on the Volatile Compound Profile.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Essential Oils: Chemistry and Mechanisms of Anticonvulsant Action.International journal of molecular sciences · 2026Review
- Advances in Coffee Drying: A Comprehensive Review of Traditional, Solar, Mechanical, Hybrid, and Emerging Methods.Foods (Basel, Switzerland) · 2026Review
- Validation of the Coffee Cuality™ Method for the Expert Assessment of Coffee Sensory Quality.Foods (Basel, Switzerland) · 2026Article
- Application of MOX Sensors to Determine the Emission of Volatile Compounds in Corn Groats as a Function of Vertical Pressure in the Silo and Moisture Content of the Bed.Sensors (Basel, Switzerland) · 2024Article
- Integrated Smart Gas Tracking Device with Artificially Tailored Selectivity for Real-Time Monitoring Food Freshness.Sensors (Basel, Switzerland) · 2023Article
- Discrimination of Filter Coffee Extraction Methods of a Medium Roasted Specialty Coffee Based on Volatile Profiles and Sensorial Traits.Foods (Basel, Switzerland) · 2023Article
- Effect of the Consolidation Level on Organic Volatile Compound Emissions from Maize during Storage.Materials (Basel, Switzerland) · 2023Article
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to detect and identify the volatile compounds in coffee that was obtained in defect roast processes versus standard roasting and to determine the type and strength of the correlations between the roast defects and the volatile compound profile in roasted coffee beans. In order to achieve this goal, the process of coffee bean roasting was set to produce an underdeveloped coffee defect, an overdeveloped coffee defect, and defectless coffee. The "Typica" variety of Arabica coffee beans was used in this study. The study material originated from a plantation that is located at an altitude of 1400-2000 m a.s.l. in Huehuetenango Department, Guatemala. The analyses were carried out with the use of gas chromatography/mass spectrometry (GC-MS) and an electronic nose. This study revealed a correlation between the identified groups of volatile compounds and the following coffee roasting parameters: the time to the first crack, the drying time, and the mean temperatures of the coffee beans and the heating air. The electronic nose helped to identify the roast defects.
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