Difference Spectroscopy in the Analysis of the Effects of Coffee Cherry Processing Variables on the Flavor of Brewed Coffee | Zendy

Donald J. Lyman | Zendy; Robert M. Benck | Zendy; Scott F. Merle | Zendy

Open Access

Difference Spectroscopy in the Analysis of the Effects of Coffee Cherry Processing Variables on the Flavor of Brewed Coffee

Author(s) -

Donald J. Lyman,

Robert M. Benck,

Scott F. Merle

Publication year - 2011

Publication title -

international journal of spectroscopy

Language(s) - English

Resource type - Journals

eISSN - 1687-9457

pISSN - 1687-9449

DOI - 10.1155/2011/815304

Subject(s) - flavor , chemistry , food science , green coffee , fermentation , significant difference , aldehyde , organic chemistry , mathematics , statistics , catalysis

Infrared difference spectroscopy was used to study how changes in the processing of Arabica coffee cherries into green beans affected the flavor of coffee brewed from roasted green beans. Paired samples of green beans, in which the drying step or fermentation/washing step in their processing was altered, were roasted and brewed in a standard manner and their ATR-FT-IR spectra obtained. Difference spectra of the 1800 to 1680 cm−1 carbonyl region of water-subtracted spectra of paired samples of these brewed coffees provided data which indicated differences in brewed coffee flavor due to changes in fermentation/washing steps and drying steps involved in the processing of coffee cherries. The role of acid, ketone, aldehyde, ester, lactone, and vinyl ester carbonyl components on the flavor of brewed coffee is proposed that is consistent with the flavors as perceived by the coffee tasters

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