Characterization of Roasted Coffee Aroma by Optimizing Roaster Parameters

Authors

  • Firman Ridwan
  • Roni Novison

DOI:

https://doi.org/10.33736/bjrst.821.2018

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.

https://doi.org/10.1007/s00217-001-0424-7

Downloads

Published

2018-06-28

How to Cite

Ridwan, F., & Novison, R. (2018). Characterization of Roasted Coffee Aroma by Optimizing Roaster Parameters. Borneo Journal of Resource Science and Technology, 8(1), 23–29. https://doi.org/10.33736/bjrst.821.2018