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Understanding the Formation of CO2 and Its Degassing Behaviours in Coffee

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Understanding the Formation of CO2 and Its Degassing Behaviours in Coffee by Xiuju Wang A Thesis presented to The University of Guelph In partial fulfilment of requirements for the degree of Doctor of Philosophy in Food Science Guelph, Ontario, Canada © Xiuju Wang, May, 2014 ABSTRACT UNDERSTANDING THE FORMATION OF CO2 AND ITS DEGASSING BEHAVIOURS IN COFFEE Xiuju Wang Advisor: University of Guelph, 2014 Professor Loong-Tak Lim In the present study, the effect of roasting temperature-time conditions on residual CO2 content and its degassing behaviours in roasted coffee was investigated. The results show that the residual CO2 content in the roasted coffee beans was only dependent on the degree of roast and independent on the roasting temperature applied. However, CO2 degassing was shown significantly faster (p<0.05) in roasted coffee processed with high- temperature-short-time (HTST) than those roasted with low-temperature-long-time (LTLT) process. Moreover, the CO2 degassing rate increased with the degree of roast. CO2 degassing in ground coffee was significantly faster than in whole beans with the rate highly dependent on the grind size and roasting temperature, but less dependent on the degree of roast. CO2 degassing rate increased with the increasing of environmental temperature and relative humidity. Although CO2 degassing has been a challenging problem in the coffee industry for decades, there is still no clear understanding of precursors of CO2. In the present study, the hypothesis of “chlorogenic acid (CGA) is the principal precursor of CO2” was tested. Although strong negative linear correlation (R2>0.9) between total CGA and residual CO2 content during coffee roasting was detected, and vanishing of IR bands of the C=O group in caffeic acid and quinic acid moieties during heating of pure CGA at coffee roasting temperature was observed, the quantification analysis of CO2 generation from pure CGA heating indicated only ~ 8% yields at 230°C, which led us to conclude that CGA was one of the CO2 precursors but not the principal one. Accordingly, an alternate idea was put forward, hypothesizing that Maillard reaction could account for the CO2 formed. Roasting studies of glycine-sucrose simple models showed that large amount of CO2 was formed from Maillard reaction under coffee roasting conditions, confirming the importance of Maillard reaction in CO2 formation in roasted coffee. The isolation and roasting studies of green coffee fractions showed that CO2 was generated from various green coffee components, including water insoluble proteins and polysaccharides. Around 50% of CO2 was formed from lower molecular weight compounds with this fraction representing ~25% of green coffee by weight. Acknowledgements Firstly I would like to express my profound gratitude to my advisor, Dr. Loong-Tak Lim for giving me the opportunity to conduct this project. Besides, I also appreciate his encouragements, patience, guidance, and support during the entire project. My appreciation goes to all my advisory committee members - Drs. Amar Mohanty, Lisa Duizer, Massimo Marcone, Robert Lencki, and Yukio Kakuda for providing their sound advice, constructive comments on my research, and continuous support. This research could not been conducted without the assistance of all the staff and researchers in food science department. Thanks all the staff in the Main office for all their help in various aspects. Many thanks to Dr. Sandy Smith for her friendly support and help during the entire research. I also want to express my appreciation to Drs. John Craven and Robert Lencki for letting me use the GC in their lab, and Dr. Yukio Kakuda for the help with HPLC works. I convey my special thanks to my entire lab family members in the packaging and biomaterial group: Ana Cristina Vega Lugo, Ruyan Dai, Solmaz Alborzi, Suramya Minhindukulasuriya, Roc Chan, Khalid Moomand, Alex Jenson, Niya Wang, and Yucheng Fu for giving me the support in various aspects and making the whole study process a sweet memory. Moreover, I would like to express my deepest gratefulness to my parents and my husband for their infinite love, care and support. Last but not least, financial support provided by NSERC and Mother Parkers Tea & Coffee Inc. is also greatly appreciated. iv Table of Contents Acknowledgements............................................................................................................. iv Table of Contents ................................................................................................................. v List of Tables ................................................................................................................... viii List of Figures ...................................................................................................................... x List of Abbreviation ........................................................................................................... xv Nomenclature ................................................................................................................... xvii CHAPTER 1 : LITERATURE REVIEW ............................................................................ 1 1.1 Coffee ......................................................................................................................... 1 1.1.1 Coffee plant ......................................................................................................... 1 1.1.2 Green coffee bean processing.............................................................................. 3 1.1.3 Chemical composition of green coffee beans...................................................... 7 1.2 Coffee roasting ......................................................................................................... 15 1.2.1 Main aspects of roasting process ....................................................................... 15 1.2.2 Physiochemical changes during roasting .......................................................... 17 1.2.3 Roasters ............................................................................................................. 25 1.2.4 Degree of roast .................................................................................................. 28 1.2.5 Maillard reaction ............................................................................................... 31 1.2.6 Volatile aroma compounds in roasted coffee .................................................... 33 1.3 Mass transfer mechanism in porous media .............................................................. 36 1.3.1 Molecular diffusion ........................................................................................... 37 1.3.2 Knudsen diffusion ............................................................................................. 38 1.3.3 Surface diffusion ............................................................................................... 39 1.3.4 Convective flow of gases due to gas pressure ................................................... 40 CHAPTER 2 : RESEARCH OBJECTIVES ..................................................................... 42 CHAPTER 3 : EFFECT OF ROASTING TEMPERATURE-TIME CONDITIONS ON CO2 FORMATION AND PHYSIO-CHEMICAL PROPERTIES OF ROASTED COFFEE BEANS-A KINETICS STUDY......................................................................... 45 3.1 Introduction .............................................................................................................. 45 3.2 Material and Methods .............................................................................................. 47 3.2.1 Roasting procedure and sample preparation ..................................................... 48 3.2.2 Color measurement............................................................................................ 49 3.2.3 Roast loss ........................................................................................................... 50 3.2.4 Residual CO2 content ........................................................................................ 50 3.2.5 Volatile compounds analysis ............................................................................. 51 3.2.6 Model fitting ...................................................................................................... 52 v 3.3 Results and Discussion ............................................................................................ 53 3.3.1 Kinetics of color changes .................................................................................. 53 3.3.2 Kinetics of roast loss ......................................................................................... 60 3.3.3 Changes in residual CO2 content ....................................................................... 64 3.3.4 Evolution of volatile compounds ...................................................................... 67 3.4 Conclusions .............................................................................................................. 72 CHAPTER 4 : EFFECT OF ROASTING TEMPERATURE-TIME CONDITIONS ON CO2 DEGASSING BEHAVIOUR IN ROASTED COFFEE ............................................ 73 4.1 Introduction .............................................................................................................. 73 4.2 Materials and Methods ............................................................................................. 75 4.2.1 Roasting procedure and sample preparation ....................................................
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