Cover Image

Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob

The aroma and flavour of coffee are developed in the roasting process. Major volatile flavour compounds identified in roasted coffee beans are pyrazines. Since the roasting process significantly affects these volatile compounds, the roasting conditions need to be optimised in ensuring the quality of...

Full description

Saved in:
Bibliographic Details
Main Author: Ku Yaacob, Ku Madihah
Format: Book Section
Language:English
Published: Institute of Graduate Studies, UiTM 2015
Subjects:
Malaysia
Online Access:http://ir.uitm.edu.my/id/eprint/19464/1/ABS_KU%20MADIHAH%20KU%20YAACOB%20TDRA%20VOL%208%20IGS%2015.pdf
http://ir.uitm.edu.my/id/eprint/19464/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.uitm.ir.19464
record_format eprints
spelling my.uitm.ir.194642018-06-12T01:14:50Z http://ir.uitm.edu.my/id/eprint/19464/ Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob Ku Yaacob, Ku Madihah Malaysia The aroma and flavour of coffee are developed in the roasting process. Major volatile flavour compounds identified in roasted coffee beans are pyrazines. Since the roasting process significantly affects these volatile compounds, the roasting conditions need to be optimised in ensuring the quality of roasted coffee beans. In this study, the roasting temperature and roasting time for Indonesian Arabica and Robusta coffee beans were optimised based on the concentration of selected pyrazines (2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine and 2,3,5,6-tetramethylpyrazine) using response surface methodology (RSM), supported by overall sensory evaluation by an expert panelist and trained panelists. Since undesirable acrylamide is known to be produced during roasting process, minimising the amount of acrylamide was also considered in the optimisation of roasting process. Pyrazines were extracted using solid phase microextraction (SPME) and gas chromatgraphy with flame ionisation detector (GC-FID) while acrylamide was analysed using solid-phase extraction (SPE) and GC-FID… Institute of Graduate Studies, UiTM 2015 Book Section PeerReviewed text en http://ir.uitm.edu.my/id/eprint/19464/1/ABS_KU%20MADIHAH%20KU%20YAACOB%20TDRA%20VOL%208%20IGS%2015.pdf Ku Yaacob, Ku Madihah (2015) Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob. In: The Doctoral Research Abstracts. IGS Biannual Publication, 8 (8). Institute of Graduate Studies, UiTM, Shah Alam.
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Malaysia
spellingShingle Malaysia
Ku Yaacob, Ku Madihah
Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob
description The aroma and flavour of coffee are developed in the roasting process. Major volatile flavour compounds identified in roasted coffee beans are pyrazines. Since the roasting process significantly affects these volatile compounds, the roasting conditions need to be optimised in ensuring the quality of roasted coffee beans. In this study, the roasting temperature and roasting time for Indonesian Arabica and Robusta coffee beans were optimised based on the concentration of selected pyrazines (2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine and 2,3,5,6-tetramethylpyrazine) using response surface methodology (RSM), supported by overall sensory evaluation by an expert panelist and trained panelists. Since undesirable acrylamide is known to be produced during roasting process, minimising the amount of acrylamide was also considered in the optimisation of roasting process. Pyrazines were extracted using solid phase microextraction (SPME) and gas chromatgraphy with flame ionisation detector (GC-FID) while acrylamide was analysed using solid-phase extraction (SPE) and GC-FID…
format Book Section
author Ku Yaacob, Ku Madihah
author_facet Ku Yaacob, Ku Madihah
author_sort Ku Yaacob, Ku Madihah
title Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob
title_short Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob
title_full Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob
title_fullStr Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob
title_full_unstemmed Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob
title_sort optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / ku madihah ku yaacob
publisher Institute of Graduate Studies, UiTM
publishDate 2015
url http://ir.uitm.edu.my/id/eprint/19464/1/ABS_KU%20MADIHAH%20KU%20YAACOB%20TDRA%20VOL%208%20IGS%2015.pdf
http://ir.uitm.edu.my/id/eprint/19464/
_version_ 1685649217397194752
score 13.211869

Similar Items