Effect of edible coating on the aromatic attributes of roasted coffee beans

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• 作者：Supriya Rattan ; A. K. Parande ; K. Ramalakshmi…
• 关键词：Coffee beans ; Roasting ; Edible coating ; Preservation ; GC ; Simultaneous distillation Extraction (SDE)
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：September 2015
• 年：2015
• 卷：52
• 期：9
• 页码：5470-5483
• 全文大小：2,522 KB
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• 作者单位：Supriya Rattan (1)
  A. K. Parande (2)
  K. Ramalakshmi (2)
  V. D. Nagaraju (2)
  
  1. University School of Biotechnology, Guru Gobind Singh Indraprastha University, New Delhi, India
  2. CSIR-Central Food Technological Research Institute Mysore, Karnataka, 570 020, India
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

Coffee is known throughout the world for its distinct aroma and flavour which results from a number of volatile compounds present in it. It is very difficult to arrest the aromatic compounds once the roasting process is complete and it becomes even more challenging to store the beans for a longer time with the retained volatiles as these compounds are easily lost during industrialized processing such as the grinding of roasted coffee beans and storage of ground coffee. Thus, an attempt was made to minimise the loss of volatile from roasted coffee beans by coating with Carboxymethyl cellulose (CMC), Hydroxypropylmethyl cellulose (HPMC) and Whey protein concentrate. Coffee volatiles were analysed by Gas chromatography and 14 major compounds were identified and compared in this study. Results showed an increase in the relative area of major volatile compounds in coated roasted coffee beans when compared with unroasted coffee beans for consecutive two months. Moreover, effect of coating on textural properties and non-volatiles were also analysed. The results have indicated that edible coatings preserve the sensory properties of roasted coffee beans for a longer shelf life and cellulose derivatives, as an edible coating, exhibited the best protecting effect on roasted coffee beans. Keywords Coffee beans Roasting Edible coating Preservation GC Simultaneous distillation Extraction (SDE)