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Modifying Robusta coffee aroma by green bean chemical pre-treatment.


ABSTRACT: Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples were subjected to thermal treatment (roasted) and ground to a standardised particle size distribution. Aroma compounds were evaluated by headspace analysis using solid-phase microextraction and gas chromatography-mass spectrometry. Pre-treatment significantly affected aroma formation during roasting and resulted in a modified level of pyrazines, furanic compounds and sulfur-containing compounds (p?

SUBMITTER: Liu C 

PROVIDER: S-EPMC6191532 | biostudies-literature | 2019 Jan

REPOSITORIES: biostudies-literature

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Modifying Robusta coffee aroma by green bean chemical pre-treatment.

Liu Chujiao C   Yang Qian Q   Linforth Robert R   Fisk Ian D ID   Yang Ni N  

Food chemistry 20180803


Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples were subjected to thermal treatment (roasted) and ground to a standardised particle size distribution. Aroma compounds were evaluated by headspace analysis using solid-phase microextraction and gas chromatography-mass spectrometry. Pre-treatment signifi  ...[more]

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