On the color of coffee, 3: Effect of roasting conditions on flavor development for a given color. Role of initial moisture level on roasting characteristics of green coffee beans
The modified Jabez-Burns Laboratory Roaster was used to determine time-temperature equivalents at five roasting temperatures to give a roast with a tristimulus Y value of 4.0 and at two roasting temperature for Y values of 5.0 and 6.0. A linear relation was found between the temperature of the roast and the area under the time-temperature curve for roasting temperatures between 380{eth} and 425{eth} F. Color development in retarded at 365{eth} F. Samples of coffee roasted to tristimulus Y values of 4.0, 5.0 and 6.0 were brewed under controlled conditions, and the twelve resulting combinations were presented at random to a trained panel for evaluation of flavor differences. Triangle test methodology was used. At the 5.0 and 6.0 Y value levels differences in roasting conditions were not reflected in differences in flavor. At the 4.0 Y value level, significant differences were found when the 365{eth} F. roast was compared with the 395, 410, and 425{eth} F. roasts. Variations in the ability to discriminate are considered and its is shown that roasting to a given color does not suffice. The roasting conditions must be controlled to insure the development of the desired flavor characteristics. An experiment designed to study the role of moisture content in the green bean on its roasting characteristics in described. Color development is un affected when beans of a given variety at lower moisture levels are roasted under identical conditions. Significant differences in weight loss and color development were found for the hydrated samples, and high initial moisture content significantly affects the roasting characteristics of beans
| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
1960
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| Subjects: | COFFEA, FRUTO, TOSTADO, PROPIEDADES FISICO-QUIMICAS, COLOR, TEMPERATURA, PALATABILIDAD, CONTENIDO DE HUMEDAD, PERGAMINO, |
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