Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob
The aroma and flavour of coffee are developed in the roasting process. Major volatile flavour compounds identified in roasted coffee beans are pyrazines. Since the roasting process significantly affects these volatile compounds, the roasting conditions need to be optimised in ensuring the quality of...
| Main Author: | |
|---|---|
| Format: | Book Section |
| Language: | English |
| Published: |
Institute of Graduate Studies, UiTM
2015
|
| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/19464/1/ABS_KU%20MADIHAH%20KU%20YAACOB%20TDRA%20VOL%208%20IGS%2015.pdf |
| _version_ | 1796901016443027456 |
|---|---|
| author | Ku Yaacob, Ku Madihah |
| author_facet | Ku Yaacob, Ku Madihah |
| author_sort | Ku Yaacob, Ku Madihah |
| collection | UITM |
| description | The aroma and flavour of coffee are developed in the roasting process. Major volatile flavour compounds identified in roasted coffee beans are pyrazines. Since the roasting process significantly affects these volatile compounds, the roasting conditions need to be optimised in ensuring the quality of roasted coffee beans. In this study, the roasting temperature and roasting time for Indonesian Arabica and Robusta coffee beans were optimised based on the concentration of selected pyrazines (2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine and 2,3,5,6-tetramethylpyrazine) using response surface methodology (RSM), supported by overall sensory evaluation by an expert panelist and trained panelists. Since undesirable acrylamide is known to be produced during roasting process, minimising the amount of acrylamide was also considered in the optimisation of roasting process. Pyrazines were extracted using solid phase microextraction (SPME) and gas chromatgraphy with flame ionisation detector (GC-FID) while acrylamide was analysed using solid-phase extraction (SPE) and GC-FID… |
| first_indexed | 2024-03-06T01:43:49Z |
| format | Book Section |
| id | oai:ir.uitm.edu.my:19464 |
| institution | Universiti Teknologi MARA |
| language | English |
| last_indexed | 2024-03-06T01:43:49Z |
| publishDate | 2015 |
| publisher | Institute of Graduate Studies, UiTM |
| record_format | dspace |
| spelling | oai:ir.uitm.edu.my:194642018-06-12T01:14:50Z https://ir.uitm.edu.my/id/eprint/19464/ Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob Ku Yaacob, Ku Madihah Malaysia The aroma and flavour of coffee are developed in the roasting process. Major volatile flavour compounds identified in roasted coffee beans are pyrazines. Since the roasting process significantly affects these volatile compounds, the roasting conditions need to be optimised in ensuring the quality of roasted coffee beans. In this study, the roasting temperature and roasting time for Indonesian Arabica and Robusta coffee beans were optimised based on the concentration of selected pyrazines (2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine and 2,3,5,6-tetramethylpyrazine) using response surface methodology (RSM), supported by overall sensory evaluation by an expert panelist and trained panelists. Since undesirable acrylamide is known to be produced during roasting process, minimising the amount of acrylamide was also considered in the optimisation of roasting process. Pyrazines were extracted using solid phase microextraction (SPME) and gas chromatgraphy with flame ionisation detector (GC-FID) while acrylamide was analysed using solid-phase extraction (SPE) and GC-FID… Institute of Graduate Studies, UiTM 2015 Book Section PeerReviewed text en https://ir.uitm.edu.my/id/eprint/19464/1/ABS_KU%20MADIHAH%20KU%20YAACOB%20TDRA%20VOL%208%20IGS%2015.pdf Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob. (2015) In: The Doctoral Research Abstracts. IGS Biannual Publication, 8 (8). Institute of Graduate Studies, UiTM, Shah Alam. |
| spellingShingle | Malaysia Ku Yaacob, Ku Madihah Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob |
| title | Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob |
| title_full | Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob |
| title_fullStr | Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob |
| title_full_unstemmed | Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob |
| title_short | Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob |
| title_sort | optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis ku madihah ku yaacob |
| topic | Malaysia |
| url | https://ir.uitm.edu.my/id/eprint/19464/1/ABS_KU%20MADIHAH%20KU%20YAACOB%20TDRA%20VOL%208%20IGS%2015.pdf |
| work_keys_str_mv | AT kuyaacobkumadihah optimisationofprocessingmethodsforroastingcoffeebeansandclassificationofroastedcoffeebeansusingmultivariateanalysiskumadihahkuyaacob |