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How to Identify Roast Defects in Coffee Beans Based on the Volatile Compound Profile

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dc.abstract.enThe 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.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Mleczarstwa i Inżynierii Procesowej
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.contributor.authorRusinek, Robert
dc.contributor.authorDobrzański, Bohdan
dc.contributor.authorOniszczuk, Anna
dc.contributor.authorGawrysiak-Witulska, Marzena Bernadeta
dc.contributor.authorSiger, Aleksander
dc.contributor.authorKarami, Hamed
dc.contributor.authorPtaszyńska, Aneta A.
dc.contributor.authorŻytek, Aleksandra
dc.contributor.authorKapela, Krzysztof
dc.contributor.authorGancarz, Marek
dc.date.access2026-03-11
dc.date.accessioned2026-03-23T13:27:58Z
dc.date.available2026-03-23T13:27:58Z
dc.date.copyright2022-12-03
dc.date.issued2022
dc.description.abstract<jats:p>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.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,6
dc.description.number23
dc.description.points140
dc.description.versionfinal_published
dc.description.volume27
dc.identifier.doi10.3390/molecules27238530
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7886
dc.identifier.weblinkhttp://www.mdpi.com/1420-3049/27/23/8530
dc.languageen
dc.relation.ispartofMolecules
dc.relation.pagesart. 8530
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enelectronic nose
dc.subject.enGC–MS
dc.subject.enroast defects of coffee beans
dc.subject.enCoffee Arabica
dc.titleHow to Identify Roast Defects in Coffee Beans Based on the Volatile Compound Profile
dc.title.volumeSpecial Issue Analysis of Volatile and Odor Compounds in Foods—Second Edition
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue23
oaire.citation.volume27