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Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting

2014; The Korean Society of Food Preservation; Volume: 21; Issue: 2 Linguagem: Inglês

10.11002/kjfp.2014.21.2.224

2287-7428

Yeon-Soo Suh, Seung‐Heon Lee, Ya‐Fang Shang, Jung-Ro Yoon, Won-Jong Lee,

Biochemical Analysis and Sensing Techniques

Brazil (Monte Alegro) and Ethiopia (Sidamo) coffee beans were roasted at three different roasting levels(light, medium, and dark), and were analyzed for color, total phenolic compound, caffeine, and chlorogenic acid contents. The total phenolic and caffeine contents remained unchanged during roasting. The chlorogenic acid levels of the Brazil and Ethiopia samples decreased with roasting. The antioxidant activities were measured using DPPH and ABTS. The radical scavenging activities of the light-roasted and dark-roasted coffee beans were similar. The flavor patterns of roasted coffee beans were analyzed using an electronic nose system based on gas chromatography. The data revealed that the flavor patterns of the roasted coffee beans could be separated via discriminant function analysis (DFA) method. The taste of the roasted coffee beans was analyzed using an electronic tongue system. The sourness and sweetness were decreased with roasting.