Contribution of coffee proteins to roasted coffee volatiles in a model system

Chin Fa Hwang, Chu Chin Chen, Chi Tang Ho

Research output: Contribution to journalArticlepeer-review

6 Scopus citations

Abstract

A simple roasting model using a mineral oil bath was set up to study the effects of coffee proteins on the formation of coffee volatiles during roasting. Green coffee powder was separated into four fractions, and the highest concentration of volatile compounds was observed in the roasted sample of the water extract fraction. Sugar degradation products were the dominant compounds. The addition of coffee proteins into the nonprotein water extract fraction catalysed sugar degradation and enhanced the production of selected volatiles. Higher amounts of coffee protein correlated with the concentration of pyrazines. Coffee protein also increased sucrose degradation in the roasting of sucrose with coffee protein. However, the results from colour measurements indicated that a greater amount of protein produced a lighter colour. These results demonstrated the important contribution of coffee proteins in the formation of coffee volatiles and colour.

Original languageEnglish (US)
Pages (from-to)2117-2126
Number of pages10
JournalInternational Journal of Food Science and Technology
Volume47
Issue number10
DOIs
StatePublished - Oct 2012

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering

Keywords

  • Coffee protein
  • Model system
  • Roasted coffee volatile

Fingerprint

Dive into the research topics of 'Contribution of coffee proteins to roasted coffee volatiles in a model system'. Together they form a unique fingerprint.

Cite this