Characterization of Roasted Coffee Aroma by Optimizing Roaster Parameters
Abstract
This study was aimed to improve the quality of aroma of roasted coffee by using Taguchi's design as experimental technique. The roaster parameters evaluated were temperature, incubation time, moisture content and cylinder rotational speed. An orthogonal array L9, signal to noise ratio and ANOVA were employed to investigate the influence of the roaster parameters. The results showed that the optimal roasted coffee aroma was produced at a temperature of 170◦C, incubation time of 14 minutes, moisture content of 6% (v/w) and cylinder rotational speed of 50 rpm. The most to less significant roasting parameters as observed in this study were as follows: temperature, incubation time, moisture content and cylinder rotational speed. Furthermore, the results showed that the Taguchi design was better than the full experimental design in solving experiments with a minimum number.
Keywords: ANOVA, Coffee roaster, Roasted coffee aroma, Signal to noise ratio, Taguchi technique
References
Del Terra, L., Lonzarich, V., Asquini, E., Navarini, L., Graziosi, G., Suggi Liverani, F. & Pallavicini, A. (2013). Functional characterization of three Coffea arabica L. monoterpene synthases: Insights into the enzymatic machinery of coffee aroma. Phytochemistry, 89: 6-14.
https://doi.org/10.1016/j.phytochem.2013.01.005
Gabriel-Guzmán, M., Rivera, V.M., Cocotle- Ronzón, Y., García-Díaz, S. & Hernandez- Martinez, E. (2017). Fractality in coffee bean surface for roasting process. Chaos, Solitons & Fractals, 99: 79-84.
https://doi.org/10.1016/j.chaos.2017.03.056
Genichi, T. (1989). Quality Engineering in Production Systems. Singapore: McGraw-Hill Book Company.
Hernández, J. A., Heyd, B., Irles, C., Valdovinos, B. & Trystram, G. (2007). Analysis of the heat and mass transfer during coffee batch roasting. Journal of Food Engineering, 78(4): 1141-1148.
https://doi.org/10.1016/j.jfoodeng.2005.12.041
Illy, A. V. R. (1998). Espresso coffee. San Diego: Academic Press.
Kumazawa, K. & Masuda, H. (2003). Investigation of the change in the flavor of a coffee drink during heat processing. Journal of Agricultural and Food Chemistry, 51(9): 2674-2678.
https://doi.org/10.1021/jf021025f
Lee, L.W., Cheong, M.W., Curran, P., Yu, B. & Liu, S.Q. (2016). Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: II. Effects of different roast levels. Food Chemistry, 211: 925-936.
https://doi.org/10.1016/j.foodchem.2016.05.073
Lyman, D.J., Benck, R., Dell, S., Merle, S. & Murray-Wijelath, J. (2003). FTIR-ATR analysis of brewed coffee: effect of roasting conditions. Journal of Agricultural and Food Chemistry, 51(11): 3268-3272.
https://doi.org/10.1021/jf0209793
Marija R. J., Natalija. R.D., Biljana R.C., Slavica G. & Bozana B. (2012). Changes of physical properties of coffee beans during roasting. Acta Periodica Technologica, 43: 21-31.
https://doi.org/10.2298/APT1243021J
Rosa J.S., Freitas-Silva O., Rouws J.R.C., Moreira I.G.S., Novaes F.J.M., Azevedo D.A. & Rezende C.M. (2016). Mass spectrometry screening of Arabica coffee roasting: A nontarget and non-volatile approach by EASI-MS and ESI-MS. Food Research International, 89(Part 2): 967-975.
https://doi.org/10.1016/j.foodres.2016.03.021
Ross, P. J. (1996). Taguchi Techniques for Quality Engineering: Loss Function, Orthogonal Experiments, Parameter and Tolerance Design: New York, NY: McGraw-Hill.
Sunarharum, W.B., Williams, D.J. & Smyth, H.E. (2014). Complexity of coffee flavor: A compositional and sensory perspective. Food Research International, 62: 315-325.
https://doi.org/10.1016/j.foodres.2014.02.030
Yeretzian, C., Jordan, A., Badoud, R. & Lindinger, W. (2002). From the green bean to the cup of coffee: investigating coffee roasting by on-line monitoring of volatiles. European Food Research and Technology, 214(2): 92-104.
Copyright Transfer Statement for Journal
1) In signing this statement, the author(s) grant UNIMAS Publisher an exclusive license to publish their original research papers. The author(s) also grant UNIMAS Publisher permission to reproduce, recreate, translate, extract or summarize, and to distribute and display in any forms, formats, and media. The author(s) can reuse their papers in their future printed work without first requiring permission from UNIMAS Publisher, provided that the author(s) acknowledge and reference publication in the Journal.
2) For open access articles, the author(s) agree that their articles published under UNIMAS Publisher are distributed under the terms of the CC-BY-NC-SA (Creative Commons Attribution-Non Commercial-Share Alike 4.0 International License) which permits unrestricted use, distribution, and reproduction in any medium, for non-commercial purposes, provided the original work of the author(s) is properly cited.
3) For subscription articles, the author(s) agree that UNIMAS Publisher holds copyright, or an exclusive license to publish. Readers or users may view, download, print, and copy the content, for academic purposes, subject to the following conditions of use: (a) any reuse of materials is subject to permission from UNIMAS Publisher; (b) archived materials may only be used for academic research; (c) archived materials may not be used for commercial purposes, which include but not limited to monetary compensation by means of sale, resale, license, transfer of copyright, loan, etc.; and (d) archived materials may not be re-published in any part, either in print or online.
4) The author(s) is/are responsible to ensure his or her or their submitted work is original and does not infringe any existing copyright, trademark, patent, statutory right, or propriety right of others. Corresponding author(s) has (have) obtained permission from all co-authors prior to submission to the journal. Upon submission of the manuscript, the author(s) agree that no similar work has been or will be submitted or published elsewhere in any language. If submitted manuscript includes materials from others, the authors have obtained the permission from the copyright owners.
5) In signing this statement, the author(s) declare(s) that the researches in which they have conducted are in compliance with the current laws of the respective country and UNIMAS Journal Publication Ethics Policy. Any experimentation or research involving human or the use of animal samples must obtain approval from Human or Animal Ethics Committee in their respective institutions. The author(s) agree and understand that UNIMAS Publisher is not responsible for any compensational claims or failure caused by the author(s) in fulfilling the above-mentioned requirements. The author(s) must accept the responsibility for releasing their materials upon request by Chief Editor or UNIMAS Publisher.
6) The author(s) should have participated sufficiently in the work and ensured the appropriateness of the content of the article. The author(s) should also agree that he or she has no commercial attachments (e.g. patent or license arrangement, equity interest, consultancies, etc.) that might pose any conflict of interest with the submitted manuscript. The author(s) also agree to make any relevant materials and data available upon request by the editor or UNIMAS Publisher.
