Heat and Mass Transfer Kinetics on the Chemical and Sensory Quality of Arabica Coffee Beans
Danieli Grancieri Debona,
Renata Falqueto Louvem,
José Maria Rodrigues da Luz,
Yuri Nascimento Nariyoshi,
Eustaquio Vinicius Ribeiro de Castro,
Emanuele Catarina da Silva Oliveira,
Rogerio Carvalho Guarconi,
Marina Gomes de Castro,
Gustavo Falquetto de Oliveira,
Fábio Luiz Partelli,
Marliane de Cássia Soares da Silva,
Ademilson Pelengrino Bellon,
Lucas Louzada Pereira
Affiliations
Danieli Grancieri Debona
Chemistry Department, Laboratory of Research and Development of Methodologies for Analysis of Oils, LabPetro, Federal University of Espírito Santo, Av. Fernando Ferrari, 514, Goiabeiras, Vitória 29075-910, Brazil
Renata Falqueto Louvem
Department of Engineering and Technology, Federal University of Espírito Santo, Rodovia BR 101 Norte, Km 60, São Mateus 29932-900, Brazil
José Maria Rodrigues da Luz
Departamento de Microbiologia, Laboratório de Associações Micorrizicas, Universidade Federal de Viçosa, Av. Ph Rolfs, S/N, Viçosa 36570-000, Brazil
Yuri Nascimento Nariyoshi
Department of Engineering and Technology, Federal University of Espírito Santo, Rodovia BR 101 Norte, Km 60, São Mateus 29932-900, Brazil
Eustaquio Vinicius Ribeiro de Castro
Chemistry Department, Laboratory of Research and Development of Methodologies for Analysis of Oils, LabPetro, Federal University of Espírito Santo, Av. Fernando Ferrari, 514, Goiabeiras, Vitória 29075-910, Brazil
Emanuele Catarina da Silva Oliveira
Federal Institute of Education Science and Technology of Espírito Santo, Coffee Design Group, Rua Elizabete Minete, 500, Venda Nova do Imigrante 29375-000, Brazil
Rogerio Carvalho Guarconi
Capixaba Institute for Research, Technical Assistance and Rural Extension, BR 262 km 94, Domingos Martins 29278-000, Brazil
Marina Gomes de Castro
Federal Institute of Education Science and Technology of Espírito Santo, Coffee Design Group, Rua Elizabete Minete, 500, Venda Nova do Imigrante 29375-000, Brazil
Gustavo Falquetto de Oliveira
Federal Institute of Education Science and Technology of Espírito Santo, Coffee Design Group, Rua Elizabete Minete, 500, Venda Nova do Imigrante 29375-000, Brazil
Fábio Luiz Partelli
Department of Agricultural and Biological Sciences, Federal University of Espírito Santo, Vitória 29932-900, Brazil
Marliane de Cássia Soares da Silva
Departamento de Microbiologia, Laboratório de Associações Micorrizicas, Universidade Federal de Viçosa, Av. Ph Rolfs, S/N, Viçosa 36570-000, Brazil
Ademilson Pelengrino Bellon
Federal Institute of Education Science and Technology of Espírito Santo, Coffee Design Group, Rua Elizabete Minete, 500, Venda Nova do Imigrante 29375-000, Brazil
Lucas Louzada Pereira
Federal Institute of Education Science and Technology of Espírito Santo, Coffee Design Group, Rua Elizabete Minete, 500, Venda Nova do Imigrante 29375-000, Brazil
Roasting has been used by the coffee industry to promote changes in the physical and chemical structure of coffee beans that influence the sensory quality of coffee beverages. However, there are no standardization rules for the temperature and roasting time. Thus, this study evaluated the influence of four roasting profiles obtained by two different roasters on the chemical and sensory quality of the coffee bean. Baked, light, medium, and dark roasting were evaluated using medium infrared spectroscopy and cupping test. Individual and joint effects of temperature and time for each roasting profile were observed on the loss of grain mass. There are specific regions in the infrared spectrum that can be used as markers to discriminate the roasting profiles and the type of roaster used. Despite the difference observed in the ranges of the infrared spectra, the roasters did not present significant differences in the average of the final sensory notes. This result shows the need to use analytical chemical techniques together with sensory analysis in order to better determine differences between coffee samples. Therefore, differences observed in the chemical analyzes and in the sensory attributes of roasted coffee are related to the roasting profile and type of roaster.
