INVESTIGATION OF AROMA FORMATION IN ROBUSTA COFFEE DURING ROASTING

Authors
SILWAR R LULLMANN C
Citation
R. Silwar et C. Lullmann, INVESTIGATION OF AROMA FORMATION IN ROBUSTA COFFEE DURING ROASTING, Cafe, cacao, the, 37(2), 1993, pp. 145-152
Citations number
NO
Categorie Soggetti
Agriculture
Journal title
Cafe, cacao, the → ACNP
ISSN journal
00079510
Volume
37
Issue
2
Year of publication
1993
Pages
145 - 152
Database
ISI
SICI code
0007-9510(1993)37:2<145:IOAFIR>2.0.ZU;2-G
Abstract
Robusta coffee (Philippines) was roasted on a Jetzone lab-scale roaste r in 10-degrees-C-steps for a constant length of time (5 min) in the r ange of 100-degrees-C to 260-degrees-C. The aroma composition of the s amples roasted in the range of 170-degrees-C to 260-degrees-C was char acterized by standardized capillary gas chromatographic methods and th e composition of the over-roasted (260-degrees-C) was compared to the optimally (220/230-degrees-C) roasted coffee.