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

Journal of Food Science and Technology
Supriya RattanV D Nagaraju

Abstract

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 t...Continue Reading

References

Nov 24, 1999·Journal of Agricultural and Food Chemistry·M CzernyW Grosch
May 15, 2003·Journal of Agricultural and Food Chemistry·Donald J LymanJacqueline Murray-Wijelath
Mar 26, 2008·Biomacromolecules·Maria José FabraAndrée Voilley
Feb 12, 2009·Journal of Agricultural and Food Chemistry·Siobhán HennessyColm P O'Donnell
Jun 2, 2011·International Journal of Pharmaceutics·Ekneet Sahni, Bodhisattwa Chaudhuri
Dec 1, 2010·Journal of Food Science and Technology·V D Nagaraju, Suvendu Bhattacharya

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Citations

Oct 16, 2021·Journal of Food Science·M M Chayan MahmudRussell Keast

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