Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds

Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds

The aim of the study was to analyze the process of roasting coffee beans in a convection–conduction roaster (CC) without a heat exchanger and a convection–conduction–radiation roaster (CCR) with a heat exchanger for determination of the aroma profile. The aroma profile was analyzed using the SPME/GC...

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Bibliographic Details
Main Authors: Marek Gancarz, Bohdan Dobrzański, Urszula Malaga-Toboła, Sylwester Tabor, Maciej Combrzyński, Daniel Ćwikła, Wacław Roman Strobel, Anna Oniszczuk, Hamed Karami, Yousef Darvishi, Alaksandra Żytek, Robert Rusinek
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Molecules
Subjects:
roasting coffee beans
convection–conduction
convection–conduction–radiation
VOCs
electronic nose
GC-MS
Online Access:https://www.mdpi.com/1420-3049/27/5/1559

Internet

https://www.mdpi.com/1420-3049/27/5/1559

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