演題概要

3D-O2-1509

PDF

コーヒーのロースティングがニオイとアロマに及ぼす影響の評価方法

(¹東海技術センター・ ²豆香洞・ ³大和製罐)
^o内山一寿¹・ 後藤直紀²・ 加藤寛之³・ 山城舞¹・ 小関在¹・ 松井秀親¹・ 丹羽啓誌¹

In this study, we describe about the differences among four sampling methods and odor & aroma differences among the coffee samples under three roasting conditions. The well-known typical coffee aroma and odor substances and others were quantified and compared with GC-TOFMS, then the different behavior of them due to the sampling methods and roasting process were discussed.
For roasting, we used a Panasonic “The Roast” which is a hot-air roaster with high roasting reproducibility. The roasting conditions are controlled with Roast EX iOS application. The conditions were Under-Development, Dark and Italian-roast. The samples: roasted beans, ground powder and brewed liquid are prepared.
The four methods for generating and collecting odor and aroma substances were used. The latest micro chamber: Markes M-CTE250 (MC) method with TDU (Thermal Desorption Unit): Gerstel TDU2 classified as a dynamic headspace, a conventional bag method, a static headspace (SHS) with 20 mL glass vials method and a solid-phase micro extraction (SPME) method were used. One typical Arabica “Ethiopia Yirgacheffe Winey Drip” law coffee beans were roasted.
Our analyzing system are based on TDU and GC: Agilent Technologies 7890B separation technique followed by three detectors as NPD, FPD and high-resolution TOFMS: Agilent Technologies 7250 detector.