FTIR-ATR analysis of brewed coffee: effect of roasting conditions.

摘要: FTIR-ATR was used to study the effect of roasting conditions on flavor brewed coffee using Guatemala Antigua beans. The 1800−1680 cm-1 carbonyl region for vinyl esters/lactones, esters, aldehydes, ketones, and acids found provide a flavor-print coffee. A light, medium, dark roasts indicated that when rate heating onset first second cracks kept constant, types compounds formed were similar, varying only in their concentration. This difference concentration is apparently due additional bean beyond crack. When crack varied, both during affected. Thus, rates green beans are important determinants basic taste aroma Keywords: Coffee; Antigua; roast...