Physicochemical and Sensory Attributes of Robusta Coffee as Influenced by Sorbitol Concentration and Roasting Time
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Many studies have reported several methods to improve the quality of Robusta coffee such as fermentation, but it takes a relatively long time. In this study, a new processing method for Robusta coffee quality enhancement was investigated. Robusta coffee cherry was immersed using sorbitol solution under different concentrations (10%, 15%, and 20%), then the green bean coffee was roasted with several roasting duration (1, 3, and 5 minutes after coffee beans cracking) to determine the characteristic of coffee produced. Characteristics examined were chemical responses consisted of water content, pH, caffeine content, and anti- oxidant activity (IC50); physical responses consisted of L* color attribute; and organoleptic responses consisted of color, aroma, taste, and aftertaste. Principal component analysis (PCA) was employed to examine the qualitative correlations between dependent variables. The results demonstrated that the concentration of sorbitol of 10% to 20% altered the organoleptic reaction but not the physical and chemical responses. The roasting time impacted the coffee’s water content, pH, antioxidant activity (IC50), color, flavor, and aftertaste, but not its caffeine content and aroma. The interaction between sorbitol concentration and roasting time influences the color, flavor, and aftertaste characteristics of coffee. This finding led to an improvement in the quality of Robusta coffee. Furthermore, PCA showed that IC50 value was positively correlated with pH value and was conversely correlated with water content and L*, and slightly correlated with caffeine. Sensory attributes had no correlation with variables of IC50, caffeine and pH, and L*.
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Apr 30, 2023
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Abstract
Many studies have reported several methods to improve the quality of Robusta coffee such as fermentation, but it takes a relatively long time. In this study, a new processing method for Robusta coffee quality enhancement was investigated. Robusta coffee cherry was immersed using sorbitol solution under different concentrations (10%, 15%, and 20%), then the green bean coffee was roasted with several roasting duration (1, 3, and 5 minutes after coffee beans cracking) to determine the characteristic of coffee produced. Characteristics examined were chemical responses consisted of water content, pH, caffeine content, and anti- oxidant activity (IC50); physical responses consisted of L* color attribute; and organoleptic responses consisted of color, aroma, taste, and aftertaste. Principal component analysis (PCA) was employed to examine the qualitative correlations between dependent variables. The results demonstrated that the concentration of sorbitol of 10% to 20% altered the organoleptic reaction but not the physical and chemical responses. The roasting time impacted the coffee’s water content, pH, antioxidant activity (IC50), color, flavor, and aftertaste, but not its caffeine content and aroma. The interaction between sorbitol concentration and roasting time influences the color, flavor, and aftertaste characteristics of coffee. This finding led to an improvement in the quality of Robusta coffee. Furthermore, PCA showed that IC50 value was positively correlated with pH value and was conversely correlated with water content and L*, and slightly correlated with caffeine. Sensory attributes had no correlation with variables of IC50, caffeine and pH, and L*.
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Hidayat, D., Ikrawan, Y., Harin, N., Furqon, M., Rahayuningtyas, A., Sudaryanto, A., & Sagita, D. (2023). Physicochemical and Sensory Attributes of Robusta Coffee as Influenced by Sorbitol Concentration and Roasting Time. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 39(1). https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v39i1.532
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References
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Chiang, C.-C.; D.-Y. Wu; & D.-Y. Kang (2017). Detailed simulation of fluid dynamics and heat transfer in Coffee bean roaster: Simulation of Coffee bean roaster Journal of Food Process Engineering, 40(2), p. e12398.
Darmajana, D.A., D.D. Hidayat, A. Indriati, D. Sagita, A. Rahayuningtyas, & A. Sudaryanto (2022). Comparative study of changes in physical, mechanical, and colour properties between arabica and robusta coffee beans prior to and after roasting (Vol. 2493, p. 040008). Presented at the The 7th International Symposium on Applied Chemistry, (Serpong, Indonesia: AIP Conference Proceedings).
Deis, R.C. & M.W. Kearsley (2012). Sorbitol and Mannitol in: Sweeteners and Sugar Alternatives in Food Technology.
Dharmawan, A.; F. Cahyo; & S. Widyotomo (2018). Determining Optimum Point of Robusta Coffee Bean Roasting Process for Taste Consistency. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 34(1), 59–65.
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Grzelczyk, J.; P. Fiurasek; A. Kakkar; & G. Budryn (2022). Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process. Food Chemistry, 387, p. 132888.
Gupta, M. (2018). Sugar substitutes: Mechanism, availability, current use and safety concerns-An update. Open Access Macedonian Journal of Medical Sciences, 6(10), 1888–94.
Heckman, M.A.; J. Weil; & E. Gonzalez de Mejia (2010). Caffeine (1, 3, 7-trimethylxanthine). in foods: a comprehensive review on consumption, functionality, safety, and regulatory matters. Journal of Food Science, 75(3), R77-87.
Herawati, D.; P.E. Giriwono; F.N.A. Dewi; T. Kashiwagi; & N. Andarwulan (2019). Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans. Food Science and Biotechnology, 28(1), 7–14.
Hidayat, D.D.; D. Sagita; D.A. Darmajana; A. Indriati; A. Rahayuningtyas; A. Sudaryanto; … P. Nugroho (2021). Development and thermal evaluation of double drum dryer for ready-to-eat food products to support stunting prevention. INMATEH-Agricultural Engineering, 64(2).
Kim, I.; S. Jung; E. Kim; J.-W. Lee; C.-Y. Kim; J.-H. Ha; & Y. Jeong (2021). Physicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions. Food Science and Biotechnology, 30(2), 235–44.
Kristanti, D.; W. Setiaboma; L. Ratnawati; & D. Sagita (2022). Robusta coffee cherry fermentation: Physicochemical and sensory evaluation of fermented cascara tea. Journal of Food Processing and Preservation, 46(11), e17054 .
Kumar, N.; M. Raghavendra; J. Tokas; & H.R. Singal (2017). Chapter 10 - Flavor Addition in Dairy Products: Health Benefits and Risks in: Watson, R. R., R. J. Collier, & V. R. Preedy (Eds). Nutrients in Dairy and their Implications on Health and Disease (Academic Press).
Kuyu, C.G.; Y.B. Tola; A. Mohammed; & H.S. Ramaswamy (2018). Determination of citric acid pretreatment effect on nutrient content, bioactive components, and total antioxidant capacity of dried sweet potato flour. Food Science & Nutrition, 6(6), 1724–33.
Lê, S.; J. Josse; & F. Husson (2008). FactoMineR: A Package for Multivariate Analysis. Journal of Statistical Software, 25(1), 1–18.
Liu, C.; Q. Yang; R. Linforth; I.D. Fisk; & N. Yang (2019). Modifying Robusta coffee aroma by green bean chemical pre-treatment Food Chemistry, 272, 251–57.
Lobo, V.; A. Patil; A. Phatak; & N. Chandra (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Reviews, 4(8), 118–26.
Molyneux, P. (2004). The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J. Sci. Technol, 26(2), 211–19.
Mossine, V.V.; & T.P. Mawhinney (2010). 1-Amino-1-deoxy-d-fructose (“Fructosamine”). and its Derivatives in: Horton, D. (Ed). Advances in Carbohydrate Chemistry and Biochemistry (Academic Press).
Mulyara, B.; S. Supriyadi; Y. Rahmadian; & O.A.N. Ichsan (2021). Sensory Properties and Volatile Compound Profile of Anaerobic Fermented Gayo Arabica Coffee In Non-Washed Processing. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 37(3), 239–54.
Mwithiga, G.; & V.K. Jindal (2003). Physical changes during Coffee roasting in rotary conduction-type heating units Journal of Food Process Engineering, 26(6), 543–58.
Naegele, E. (2016). Determination of Caffeine in Coffee Products According to DIN 2048 (No. DIN 20481). (p. 6). (Waldbronn: Agilent technologies, Inc.).
Ortolá, M.D.; L. Londoño; C.L. Gutiérrez; & A. Chiralt (1998). Influence of roasting temperature on physicochemical properties of different coffees. Food Science and Technology International, 4(1), 59–66.
Otsogile, K.; E. Seifu; & G. Bultosa (2022). Physicochemical properties and sensory quality of Motlopi (Boscia albitrunca) coffee prepared using different temperature-time combinations Heliyon, 8(10), p. e10829.
Rao, N.Z. & M. Fuller (2018). Acidity and Antioxidant Activity of Cold Brew Coffee. Scientific Reports, 8(1), p. 16030.
Saloko, S.; Y. Sulastri; Murad; & M.A. Rinjani (2019). The effects of temperature and roasting time on the quality of ground Robusta coffee (Coffea rabusta). using Gene Café roaster AIP Conference Proceedings, 2199(1), p. 060001.
Savitri, D.A.; A.P. Arum; H.M. Suud; O.A. Farisi; S.B. Patricia SM; B. Kusmanadhi; & D.E. Munandar (2022). Caffeine Content of Bondowoso Arabica Ground Coffee with Variation of Roasting Profile and Type of Packages. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 38(2), 128–37.
Utami, N.F. & N. Nhestricia (2019). The test of antioxidant activities with comparison of extraction methods from Robusta coffee seeds (coffea canephora). Journal of Science Innovare, 1(02), 60–63.
Wei, L.; M. Wai; P. Curran; B. Yu; & S. Quan (2015). Coffee fermentation and flavor – An intricate and delicate relationship. Food Chemistry, 185, 182–91.
Afriliana, A. (2018). Teknologi Pengolahan Kopi Terkini. Sleman: Deepublish.
AOAC (1995). Official Methods of Analysis of The Association of Official Analytical Chemist, 14 ed. Airilington: AOAC Inc.
Bidel, S. & J. Tuomilehto (2013). The emerging health benefits of Coffee with an emphasis on type 2 diabetes and cardiovascular disease. European Endocrinology, 9(2), 99–106.
Bottazzi, D.; S. Farina; M. Milani; & L. Montorsi (2012). A numerical approach for the analysis of the coffee roasting process. Journal of Food Engineering, 112(3), 243–52.
Bustos-Vanegas, J.D.; P.C. Corrêa; M.A. Martins; F.M. Baptestini; R.C. Campos; G.H.H. de Oliveira; & E.H.M. Nunes (2018). Developing predictive models for determining physical properties of coffee beans during the roasting process. Industrial Crops and Products, 112, 839–45.
Campuzano-Duque, L.F.; J.C. Herrera; C. Ged; & M.W. Blair (2021). Bases for the establishment of Robusta Coffee (Coffea canephora) as a new Crop for Colombia. Agronomy, 11(12), 2550.
Chiang, C.-C.; D.-Y. Wu; & D.-Y. Kang (2017). Detailed simulation of fluid dynamics and heat transfer in Coffee bean roaster: Simulation of Coffee bean roaster Journal of Food Process Engineering, 40(2), p. e12398.
Darmajana, D.A., D.D. Hidayat, A. Indriati, D. Sagita, A. Rahayuningtyas, & A. Sudaryanto (2022). Comparative study of changes in physical, mechanical, and colour properties between arabica and robusta coffee beans prior to and after roasting (Vol. 2493, p. 040008). Presented at the The 7th International Symposium on Applied Chemistry, (Serpong, Indonesia: AIP Conference Proceedings).
Deis, R.C. & M.W. Kearsley (2012). Sorbitol and Mannitol in: Sweeteners and Sugar Alternatives in Food Technology.
Dharmawan, A.; F. Cahyo; & S. Widyotomo (2018). Determining Optimum Point of Robusta Coffee Bean Roasting Process for Taste Consistency. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 34(1), 59–65.
Directorate General of Estates (2020). Tree Crop Estate Statistics of Indonesia (Jakarta: Secretariate of Directorate General of Estates).
Grzelczyk, J.; P. Fiurasek; A. Kakkar; & G. Budryn (2022). Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process. Food Chemistry, 387, p. 132888.
Gupta, M. (2018). Sugar substitutes: Mechanism, availability, current use and safety concerns-An update. Open Access Macedonian Journal of Medical Sciences, 6(10), 1888–94.
Heckman, M.A.; J. Weil; & E. Gonzalez de Mejia (2010). Caffeine (1, 3, 7-trimethylxanthine). in foods: a comprehensive review on consumption, functionality, safety, and regulatory matters. Journal of Food Science, 75(3), R77-87.
Herawati, D.; P.E. Giriwono; F.N.A. Dewi; T. Kashiwagi; & N. Andarwulan (2019). Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans. Food Science and Biotechnology, 28(1), 7–14.
Hidayat, D.D.; D. Sagita; D.A. Darmajana; A. Indriati; A. Rahayuningtyas; A. Sudaryanto; … P. Nugroho (2021). Development and thermal evaluation of double drum dryer for ready-to-eat food products to support stunting prevention. INMATEH-Agricultural Engineering, 64(2).
Kim, I.; S. Jung; E. Kim; J.-W. Lee; C.-Y. Kim; J.-H. Ha; & Y. Jeong (2021). Physicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions. Food Science and Biotechnology, 30(2), 235–44.
Kristanti, D.; W. Setiaboma; L. Ratnawati; & D. Sagita (2022). Robusta coffee cherry fermentation: Physicochemical and sensory evaluation of fermented cascara tea. Journal of Food Processing and Preservation, 46(11), e17054 .
Kumar, N.; M. Raghavendra; J. Tokas; & H.R. Singal (2017). Chapter 10 - Flavor Addition in Dairy Products: Health Benefits and Risks in: Watson, R. R., R. J. Collier, & V. R. Preedy (Eds). Nutrients in Dairy and their Implications on Health and Disease (Academic Press).
Kuyu, C.G.; Y.B. Tola; A. Mohammed; & H.S. Ramaswamy (2018). Determination of citric acid pretreatment effect on nutrient content, bioactive components, and total antioxidant capacity of dried sweet potato flour. Food Science & Nutrition, 6(6), 1724–33.
Lê, S.; J. Josse; & F. Husson (2008). FactoMineR: A Package for Multivariate Analysis. Journal of Statistical Software, 25(1), 1–18.
Liu, C.; Q. Yang; R. Linforth; I.D. Fisk; & N. Yang (2019). Modifying Robusta coffee aroma by green bean chemical pre-treatment Food Chemistry, 272, 251–57.
Lobo, V.; A. Patil; A. Phatak; & N. Chandra (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Reviews, 4(8), 118–26.
Molyneux, P. (2004). The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J. Sci. Technol, 26(2), 211–19.
Mossine, V.V.; & T.P. Mawhinney (2010). 1-Amino-1-deoxy-d-fructose (“Fructosamine”). and its Derivatives in: Horton, D. (Ed). Advances in Carbohydrate Chemistry and Biochemistry (Academic Press).
Mulyara, B.; S. Supriyadi; Y. Rahmadian; & O.A.N. Ichsan (2021). Sensory Properties and Volatile Compound Profile of Anaerobic Fermented Gayo Arabica Coffee In Non-Washed Processing. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 37(3), 239–54.
Mwithiga, G.; & V.K. Jindal (2003). Physical changes during Coffee roasting in rotary conduction-type heating units Journal of Food Process Engineering, 26(6), 543–58.
Naegele, E. (2016). Determination of Caffeine in Coffee Products According to DIN 2048 (No. DIN 20481). (p. 6). (Waldbronn: Agilent technologies, Inc.).
Ortolá, M.D.; L. Londoño; C.L. Gutiérrez; & A. Chiralt (1998). Influence of roasting temperature on physicochemical properties of different coffees. Food Science and Technology International, 4(1), 59–66.
Otsogile, K.; E. Seifu; & G. Bultosa (2022). Physicochemical properties and sensory quality of Motlopi (Boscia albitrunca) coffee prepared using different temperature-time combinations Heliyon, 8(10), p. e10829.
Rao, N.Z. & M. Fuller (2018). Acidity and Antioxidant Activity of Cold Brew Coffee. Scientific Reports, 8(1), p. 16030.
Saloko, S.; Y. Sulastri; Murad; & M.A. Rinjani (2019). The effects of temperature and roasting time on the quality of ground Robusta coffee (Coffea rabusta). using Gene Café roaster AIP Conference Proceedings, 2199(1), p. 060001.
Savitri, D.A.; A.P. Arum; H.M. Suud; O.A. Farisi; S.B. Patricia SM; B. Kusmanadhi; & D.E. Munandar (2022). Caffeine Content of Bondowoso Arabica Ground Coffee with Variation of Roasting Profile and Type of Packages. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 38(2), 128–37.
Utami, N.F. & N. Nhestricia (2019). The test of antioxidant activities with comparison of extraction methods from Robusta coffee seeds (coffea canephora). Journal of Science Innovare, 1(02), 60–63.
Wei, L.; M. Wai; P. Curran; B. Yu; & S. Quan (2015). Coffee fermentation and flavor – An intricate and delicate relationship. Food Chemistry, 185, 182–91.