Physicochemical properties and aromatic profile of arabica coffee in ywangan township, Myanmar

Name: Sai Aung Moon

MeSH: Coffee -- Chemistry, Analytic -- Myanmar -- 274409

Classification :.DDC: QD271

MeSH: Coffee -- Research -- Arabica -- Myanmar -- 274410

MeSH: Arabica Coffee -- Analysis -- 274411

LCSH: Coffee -- Chemistry, Analytic -- Myanmar -- 274409

LCSH: Coffee -- Research -- Arabica -- Myanmar -- 274410

LCSH: Arabica Coffee -- Analysis -- 274411

Abstract: Coffee processing is an important step to obtain a good green coffee bean that prevents fruit spoilage by unfavorable fermentation for roasting process. Coffee roasting is heating green coffee beans and starting complex the chemical and physical reaction to coffee flavor and aroma compounds. The objectives of this research were to study the effect of different coffee processing methods; dry process (DP), wet process (WP), and honey process (HP) on their physicochemical properties of green coffee bean, and to investigate the effect of the three coffee bean roasting (light, medium, and dark roast) on the aromatic profile and sensory quality of roasted coffee bean. Coffee green beans (C. Arabica var. Catuai) were collected from three factories at Ywangan Township, Myanmar. The samples were prepared by different processing methods (dry process, wet process, and honey process), the physicochemical properties including bulk density, color, moisture content, protein, lipid, and fatty acids were investigated. Next, the effect of different roasting (light, medium, and dark roast) on aroma profile sensory quality were studied. The results showed that the different coffee processing methods were significantly affected (p ≤ 0.05) on physical and chemical properties of green coffee bean including color, moisture content, protein, lipid, and fatty acids (Linoleic acid C18:2, and Arachidic acid C20:0). Color values for L*, a*, b*, C*, and H ̊ were influenced by DP, WP, and HP. WP was showed more dark-green-blue with light shading than HP and DP which a sign of freshness, shiny and cleanness coffee bean. DP was more light-red-yellow and brightness than HP and WP which a sign burnt coffee bean. DP (14.73-14.86%) had higher protein content on compared in the HP (14.14-14.63%) and WP (13.43-14.21%). Lipid content of WP (12.90-13.33%) was higher than HP (12.54-12.63%) and DP (11.98-12.35%). Five fatty acids were considered as Palmitic acid (C16:0), Linoleic acid (C18:2), Oleic acid (C18:1), Stearic acid (C18:0), and Arachidic acid (C20:0). Palmitic acid (C16:0) and Linoleic acid were the two main fatty acids. However Palmitic acid (C16:0), Oleic acid (C18:1) and Stearic acid (C18:0) were not significant different (p ≥ 0.05) on DP, WP and HP. Linoleic acid (18.2) of DP (23.57-24.57%) was higher than HP (23.77-24.00%) and WP (23.33-23.70%) which can provide more acidity. Arachidic acid (20.0) of WP (3.93-4.93%) was higher than HP (3.87-4.57%) and DP (2.93-4.9%) which can provide a bitter and sweeter taste. Thus, DP was high level on moisture content, protein, and linoleic acid (C18:2) on than WP and HP. WP was better green coffee bean color L* a* b* and C* H ̊ and a high level on lipid and Arachidic acid (C20:0) than other processes. However, there was no affected by density due to the same variety, size, and weight. Consequently, the different coffee processing DP, WP, and HP results were in considerable differences in the formed coffee aroma of the volatile compound of roasting coffee bean. The results showed that the different coffee roasting were significantly affected (p ≤ 0.05) on volatile compounds. WP methods were the most evident on volatile compounds including a total of alcohols, followed by furans, pyrazines, pyridines, esters, terpenes, acids, and sulfurous compounds. DP methods were great levels on the total of pyrazines, followed by heterocyclic N, esters, aldehydes, and acid. HP was the main volatile compounds on the total of phenols, followed by ketones, pyrroles, and aldehydes. On the other hand, the different coffee roasting (light, medium and dark roast) affected on coffee aroma of the volatile compound. Light roasting was the most obvious in volatile compounds than medium and dark as a total of furans, followed by phenols, pyrazines, pyrroles, aldehyde, heterocyclic N, terpenes, and acids. Ketones, pyrazines, terpenes, and Sulfurous compounds were the main volatile compounds in a medium roasing. Total of alcohol, esters, and pyridines were high levels in dark roast, which formed most of the smoky, burnt, and bitter tastes odors. According to SCAA standard, the final score of cupping test of DP, WP and HP were 79.25, 78.50, and 77.25 respectively. It presented that Ywangan coffee were usual good quality.

Mae Fah Luang University. Learning Resources and Educational Media Center

Address: CHIANG RAI

Email: library@mfu.ac.th

Name: Piyaporn Chueamchaitrakun

Role: Advisor

Created: 2021

Modified: 2021-11-19

Issued: 2021-11-19

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: QD271 S132p 2020

eng

Spatial: Myanmar

Spatial: Myanmar

DegreeName: Master of Science

Level: Master's Degree

Descipline: Food Science and Technology

Grantor: Mae Fah Luang University

©copyrights Mae Fah Luang University

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