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The Effect of Roast Development Time Modulations on the Sensory Profile and Chemical Composition of the Coffee Brew as Measured by NMR and DHS-GC–MS

1
CoffeeMind, Hansstedvej 35, 2500 Valby, Denmark
2
Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
*
Author to whom correspondence should be addressed.
Received: 19 October 2020 / Revised: 23 November 2020 / Accepted: 1 December 2020 / Published: 3 December 2020
(This article belongs to the Special Issue Coffee and Related Chemical Analysis)
The specialty coffee industry is growing and, as a result, there is an accelerated interest in modulating roast profiles to present customers with new and diverse sensory experiences. The present study investigates the chemical and sensory effects of subtle variations in the ‘development time’ phase of the coffee roasting process. Four roast profiles were studied through sensory descriptive analysis (DA), gas chromatography–mass spectrometry (GC–MS), and nuclear magnetic resonance (NMR). Multivariate analysis showed clear separation of DA, GC–MS, and NMR data. A prolonged development time facilitated a statistically significant shift in the chemical and sensory profile of the coffee. The findings suggest that a short development time increases the fruity, sweet and acidic characteristics of the coffee, whereas a longer development time shifts the balance towards a more roasty, nutty, and bitter profile. The results provide evidence that supports the effect of subtle roast profile modulations. This lays a strong foundation for the inclusion of development time as a critical control parameter in the certification system of the Specialty Coffee Association, quality control, and product development strategies. View Full-Text
Keywords: coffee roasting; specialty coffee; roast profile; development time; coffee chemistry; sensory evaluation coffee roasting; specialty coffee; roast profile; development time; coffee chemistry; sensory evaluation
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MDPI and ACS Style

Alstrup, J.; Petersen, M.A.; Larsen, F.H.; Münchow, M. The Effect of Roast Development Time Modulations on the Sensory Profile and Chemical Composition of the Coffee Brew as Measured by NMR and DHS-GC–MS. Beverages 2020, 6, 70. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040070

AMA Style

Alstrup J, Petersen MA, Larsen FH, Münchow M. The Effect of Roast Development Time Modulations on the Sensory Profile and Chemical Composition of the Coffee Brew as Measured by NMR and DHS-GC–MS. Beverages. 2020; 6(4):70. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040070

Chicago/Turabian Style

Alstrup, Jesper; Petersen, Mikael A.; Larsen, Flemming H.; Münchow, Morten. 2020. "The Effect of Roast Development Time Modulations on the Sensory Profile and Chemical Composition of the Coffee Brew as Measured by NMR and DHS-GC–MS" Beverages 6, no. 4: 70. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040070

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