Food scientists improve coffee aromas

Related tags Carbon dioxide Coffee

Drinks manufacturers competing for market share in coffee products
will welcome new technology from Swiss scientists that should shed
light on the complex roasting process associated with the appeal of
coffee aromas.

Researchers at the Swiss Federal Institute of Technology in Zurich, together with the company DMP, developed a mass balance that accounts for gravimetrically measured roast loss.

Essentially, their technology improves understanding of the roasting process, and consequently how to retain more volatiles to better the aroma profile of coffee.

If the smell of brewing coffee boosts consumer coffee consumption, this methodology could be a valuable asset to the competitive coffee making market. Coffee consumption is common throughout the world, with retail sales hitting over €54 billion and dominated by number one instant coffee maker Nestle.

"Carbon dioxide evolution and differentiation between evaporation of initial water and chemically formed water showed that chemical reactions leading to relevant amounts of carbon dioxide and water start at approximately 180 °C,"​ report the authors of the study.

The Swiss-developed technology was able to measure carbon dioxide evolution in two different processes (isothermal high-temperature short time, and low-temperature long-time roasting process).

In addition, the mass balance tracked carbon dioxide release during storage. Carbon dioxide and water vapour concentration were evaluated in exhaust air by non-dispersive infrared gas analysis.

After being dogged in recent years by poor prices following a glut in coffee production, prices are just starting to recover for the global coffee bean industry. A surge in Arabica prices recorded during the last quarter of 2004 continued into January 2005.

According to the International Coffee Organisation, most of January's Arabica transactions involved price levels of over US107 cents/lb compared to below US 70 cents/lb a year ago.

Full findings for the study are published in the Journal of Food Science, 70(2):E124-30.

Related topics Science Flavours and colours

Related news

Show more

Related products

show more

Make a Splash with Award Winning Bestevia® Reb M

Make a Splash with Award Winning Bestevia® Reb M

SweeGen | 14-Mar-2023 | Technical / White Paper

Sweegen won the Food Ingredients Europe Food Tech Innovation Award 2022 for its novel bioconversion process for production of Bestevia® Reb M, the first...

Raise the bar on alcoholic beverage innovation

Raise the bar on alcoholic beverage innovation

ADM | 14-Nov-2022 | Insight Guide

Products that contain real and authentic ingredients that support the perceived pureness found in nature are top of mind for modern consumers when choosing...

Love the taste of fresh dairy products?  So do we!

Love the taste of fresh dairy products? So do we!

Döhler – Natural Food & Beverage Ingredients | 05-Oct-2022 | Technical / White Paper

The sensory appeal of plant-based applications is the most crucial factor. However, many plant-based formulations lack complexity in taste and a dairy-specific...

Related suppliers

Follow us


View more