How to Identify Roast Defects in Coffee Beans Based on the Volatile Compound Profile
Robert Rusinek,
Bohdan Dobrzański,
Anna Oniszczuk,
Marzena Gawrysiak-Witulska,
Aleksander Siger,
Hamed Karami,
Aneta A. Ptaszyńska,
Aleksandra Żytek,
Krzysztof Kapela,
Marek Gancarz
Affiliations
Robert Rusinek
Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
Bohdan Dobrzański
Pomology, Nursery and Enology Department, University of Life Sciences in Lublin, Głęboka 28, 20-400 Lublin, Poland
Anna Oniszczuk
Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
Marzena Gawrysiak-Witulska
Department of Dairy and Process Engineering, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland
Aleksander Siger
Department of Food Biochemistry and Analysis, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland
Hamed Karami
Department of Biosystems Engineering, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
Aneta A. Ptaszyńska
Department of Immunobiology, Institute of Biological Sciences, Faculty of Biology and Biotechnology, Maria Curie-Skłodowska University, Akademicka 19 Str., 20-033 Lublin, Poland
Aleksandra Żytek
Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
Krzysztof Kapela
Faculty of Agrobioengineering and Animal Husbandry, University of Natural Sciences and Humanities in Siedlce, ul. Prusa 14, 08-110 Siedlce, Poland
Marek Gancarz
Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
The aim of this study was to detect and identify the volatile compounds in coffee that was obtained in defect roast processes versus standard roasting and to determine the type and strength of the correlations between the roast defects and the volatile compound profile in roasted coffee beans. In order to achieve this goal, the process of coffee bean roasting was set to produce an underdeveloped coffee defect, an overdeveloped coffee defect, and defectless coffee. The “Typica” variety of Arabica coffee beans was used in this study. The study material originated from a plantation that is located at an altitude of 1400–2000 m a.s.l. in Huehuetenango Department, Guatemala. The analyses were carried out with the use of gas chromatography/mass spectrometry (GC–MS) and an electronic nose. This study revealed a correlation between the identified groups of volatile compounds and the following coffee roasting parameters: the time to the first crack, the drying time, and the mean temperatures of the coffee beans and the heating air. The electronic nose helped to identify the roast defects.
