Time-Resolved Gravimetric Method To Assess Degassing of Roasted Coffee

Journal of Agricultural and Food Chemistry
Samo SmrkeChahan Yeretzian

Abstract

During the roasting of coffee, thermally driven chemical reactions lead to the formation of gases, of which a large fraction is carbon dioxide (CO2). Part of these gases is released during roasting while part is retained inside the porous structure of the roasted beans and is steadily released during storage or more abruptly during grinding and extraction. The release of CO2 during the various phases from roasting to consumption is linked to many important properties and characteristics of coffee. It is an indicator for freshness, plays an important role in shelf life and in packaging, impacts the extraction process, is involved in crema formation, and may affect the sensory profile in the cup. Indeed, and in view of the multiple roles it plays, CO2 is a much underappreciated and little examined molecule in coffee. Here, we introduce an accurate, quantitative, and time-resolved method to measure the release kinetics of gases from whole beans and ground coffee using a gravimetric approach. Samples were placed in a container with a fitted capillary to allow gases to escape. The time-resolved release of gases was measured via the weight loss of the container filled with coffee. Long-term stability was achieved using a customized d...Continue Reading

References

Jul 10, 2007·Journal of Agricultural and Food Chemistry·Juerg BaggenstossFelix Escher
Sep 6, 2011·Food Biophysics·Ernesto Illy, Luciano Navarini
Oct 22, 2016·Food Chemistry·Xiuju Wang, Loong-Tak Lim

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Citations

May 16, 2020·Critical Reviews in Food Science and Nutrition·Padma Ishwarya S, P Nisha

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