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Day 3, June 12（Wed.） 15:09-15:27 Room D (Conference Room 202)
- 3D-O2-1509
How to Analyze the Effects of Coffee Roasting on Odor and Aroma
(1Tokai Technology Center, 2TOKADO COFFEE, 3Daiwa Can)
oKazuhisa Uchiyama1, Naoki Goto2, Hiroyuki Kato3, Mai Yamashiro1, Mitsuru Koseki1, Hidechika Matsui1, Hiroshi Niwa1
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.