Czech J. Food Sci., 2011, 29(2):151-160 | DOI: 10.17221/69/2009-CJFS

HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews

Grażyna Budryn1, Ewa Nebesny1, Józef Kula2, Teresa Majda2, Wiesława Krysiak1
1 Institute of Chemical Technology of Food and
2 Institute of Fundamentals of Food Chemistry, Faculty of Biotechnology and Food Science, Technical University of Lodz, Lodz, Poland

Robusta coffee beans were convectively, microwave, and convectively-microwave heated at 230°C, 700 W, and 230°C/700 W (coupled heating), respectively, over periods of time ensuring the optimum sensory properties of the brews. HS-SPME/GC/MS analysis of the emissions from brews of the roasted coffee beans revealed 119 compounds. The highest total content of volatile substances was found in the brews prepared from convectively-microwave roasted coffee beans but the microwave roasting resulted in the most acceptable sensory properties of the brew aroma, presumably because of the lowest concentrations of the burnt note imparting compounds.

Keywords: coffee brew; HS-SPME, GC, MS; roasting, microwaves; volatile compounds

Published: April 30, 2011  Show citation

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Budryn G, Nebesny E, Kula J, Majda T, Krysiak W. HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews. Czech J. Food Sci. 2011;29(2):151-160. doi: 10.17221/69/2009-CJFS.
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