| Summary: | <p>The objective of this research is to determine the effect of time temperature history on coffee<br />
aroma. Four levels of temperature (160, 180, 200, and 220oC) were used for roasting<br />
temperature with heat conduction. The dried mature of coffee beans (12% MC w.b.) was used as<br />
samples. About 100 gram of Robusta coffee was subjected on each pan temperatures during 12<br />
minutes. The surface of pan temperature was automatically controlled and the coffee was stirred<br />
manually during roasting. During roasting aroma observation was conducted with an own made<br />
electronic nose using four gas sensors (TG S880, TGS 826, TGS 825, and TGS 822). Air<br />
delivery time is 90 seconds and it is repeated five times. Temperature was measured every 2<br />
minutes with thermo logger. The weight loss and moisture content were determined every 2<br />
minutes. Coffee aroma was measured by two methods
|
|---|