Coffea arabica L. (cv. Yellow Bourbon)’s taste and volatile profiles were analyzed using E-tongue and E-nose, and odor-active compounds were analyzed using GC–MS-O.
Roasting process at 210℃ for 20 and 30 min changed higher differences in the number of odor-active compounds, taste, and volatile profiles compared to the unroasted bean.
Taste and volatile patterns in Coffea arabica L. (cv. Yellow Bourbon) by the impact of roasting conditions were pointed out via multivariate analysis.
The similar patterns between E-nose and GC-O data were identified via multivariate analysis.
This study investigated the effects of roasting conditions on the physicochemical, taste, and volatile and odor-active compound (OAC) profiles of Coffea arabica L. At 150 ℃, roasting increased chlorogenic acid, total flavonoids, and caffeine concentrations. However, umami and sourness sensor decreased during the roasting process. At 210 ℃ roasting, total flavonoid and caffeine concentrations increased during the roasting process. Aldehydes, ketones, and sulfur-containing compounds dramatically increased during the roasting at 210 ℃ for 20 and 30 min in E-nose analysis. Pyrazines were mainly generated during the roasting at 210 ℃ for 20 and 30 min, and pyrazines showed the highest concentrations among all OACs in GC-olfactometry (GC-O) analysis. E-tongue data showed the separation of beans by roasting temperature. However, the E-nose and GC-O data showed the separation of beans by both roasting temperature and time via multivariate analysis. We identified similar results and patterns in the E-nose and GC-O analyses.