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Effects of Coffee Processing Technologies on Aroma Profiles and Sensory Quality of Ruiru 11 and SL 28 Kenyan Coffee Varieties

  • The study aimed at comparing the effects of three coffee processing methods on aroma profiles and sensory quality of Ruiru 11 and SL 28 coffee varieties. The processing methods varied on stages of processing and method of mucilage removal. The green coffee beans obtained from the three processing methods were graded and roasted, ground and analyzed for the aroma profiles and sensory quality. Headspace Solid phase Microextraction fibre (SPME) technique were used for the extraction of aroma compounds from coffee samples and characterization of the compounds with use of gas chromatography mass spectrometry (GC-MS). Sensory quality were analyzed by an expert panelist. Various volatile aroma compounds were identified in roasted coffee and classified into their chemical classes involving furans, ketones, pyrazines ketones pyridines, pyrroles and acids. The intensity of aroma compounds were compared in terms of their peak areas and variations were noted between the processing methods with the ecopulper showing higher levels of pyrazines such as 2-methylpyrazine, 2-ethyl-6-methylpyrazine, and wet pulper showing higher levels of furans such as furfuryl formate and furfuryl alcohol, acetate. The hand pulper was high in the level of acids and esters such as acetic acid and propanoic acid, ethyl ester. Similar aroma compounds were identified in headspace of Ruiru 11 and SL 28 and there were variations in the intensities of aroma groups such as pyrroles and pyridines. It was concluded that the eco-pulper and hand pulper methods gives better aroma quality than the wet pulper while SL 28 variety gives higher sensory quality than Ruiru 11.

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Metadaten
Author:R. Kipkorir, S. Muhoho, P. Muliro, Beatrice Mugendi, Marcus FrohmeORCiDGND, Oliver BrödelORCiD
URN:urn:nbn:de:kobv:526-opus4-6482
URL:https://ajouronline.com/index.php/AJAFS/article/view/2551
DOI:https://doi.org/10.15771/2321-1571_2015_1
ISSN:2321-1571
Parent Title (English):Asian Journal of Agriculture and Food Sciences
Document Type:Article
Language:English
Year of Publication:2015
Publishing Institution:Technische Hochschule Wildau
Release Date:2016/07/07
Tag:aroma; coffee; processing; sensory quality
Volume:3
Issue:2
First Page:178
Last Page:188
Source:R. Kipkorir, S. Muhoho, P. Muliro, B. Mugendi, M. Frohme, O. Broedel. Effects of Coffee Processing Technologies on Aroma Profiles and Sensory Quality of Ruiru 11 and SL 28 Kenyan Coffee Varieties. Asian Journal of Agriculture and Food Sciences (ISSN: 2321 – 1571). Volume 03 – Issue 02, April 2015
Faculties an central facilities:Fachbereich Ingenieur- und Naturwissenschaften
Dewey Decimal Classification:5 Naturwissenschaften und Mathematik / 57 Biowissenschaften; Biologie / 570 Biowissenschaften; Biologie
Licence (German):Creative Commons - CC BY 3.0 - Namensnennung 3.0 Unported
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