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

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

Standard

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. / Alstrup, Jesper; Petersen, Mikael Agerlin; Larsen, Flemming Hofmann; Münchow, Morten.

I: Beverages, Bind 6, Nr. 4, 70, 2020.

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

Harvard

Alstrup, J, Petersen, MA, Larsen, FH & Münchow, M 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, bind 6, nr. 4, 70. https://doi.org/10.3390/beverages6040070

APA

Alstrup, J., Petersen, M. A., Larsen, F. H., & Münchow, M. (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(4), [70]. https://doi.org/10.3390/beverages6040070

Vancouver

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://doi.org/10.3390/beverages6040070

Author

Alstrup, Jesper ; Petersen, Mikael Agerlin ; Larsen, Flemming Hofmann ; Münchow, Morten. / 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. I: Beverages. 2020 ; Bind 6, Nr. 4.

Bibtex

@article{9d9789d0a5da4d83a4c73c3284519bbc,
title = "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",
abstract = "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 {\textquoteleft}development time{\textquoteright} 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.",
keywords = "Coffee chemistry, Coffee roasting, Development time, Roast profile, Sensory evaluation, Specialty coffee",
author = "Jesper Alstrup and Petersen, {Mikael Agerlin} and Larsen, {Flemming Hofmann} and Morten M{\"u}nchow",
year = "2020",
doi = "10.3390/beverages6040070",
language = "English",
volume = "6",
journal = "Beverages",
issn = "2306-5710",
publisher = "MDPI AG",
number = "4",

}

RIS

TY - JOUR

T1 - 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

AU - Alstrup, Jesper

AU - Petersen, Mikael Agerlin

AU - Larsen, Flemming Hofmann

AU - Münchow, Morten

PY - 2020

Y1 - 2020

N2 - 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.

AB - 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.

KW - Coffee chemistry

KW - Coffee roasting

KW - Development time

KW - Roast profile

KW - Sensory evaluation

KW - Specialty coffee

U2 - 10.3390/beverages6040070

DO - 10.3390/beverages6040070

M3 - Journal article

AN - SCOPUS:85097426449

VL - 6

JO - Beverages

JF - Beverages

SN - 2306-5710

IS - 4

M1 - 70

ER -

ID: 255045759