MULTIDIMENSIONAL ANALYSIS OF PHYSICOCHEMICAL TRANSFORMATIONS AND SENSORY ATTRIBUTES OF GREEN AND ROASTED COFFEE
OTTO KETNEY 1, IULIAN CHIRILOV 2, OLGA DRĂGHICI 1* 1. “Lucian Blaga” University of Sibiu, Department of Agricultural Sciences and Food Engineering, Dr. I. Ratiu Street, no. 7-9, 550012 Sibiu, Romania
2. Expertarom Food Ingredients, Alba Iulia Street, no 150, Sibiu, Romania
* Corresponding author: olga.draghici@ulbsibiu.ro
This research presents a comprehensive analysis of the physicochemical and sensory attributes of green and roasted coffee beans from Rwanda, Colombia, Ethiopia, and Peru. Advanced image processing tools were utilized for defect analysis. Water activity, pH, mass loss, and moisture were determined, and thermal analysis were performed. Substantial variations in physicochemical properties were found among coffee beans of different origins. Utilizing a multi-objective optimization algorithm, Ethiopian coffee emerged as possessing the most optimal physicochemical characteristics. The optimal roasting temperature range for Ethiopian coffee was found to be 216.49 °C to 230.15 °C, with longer roasting times at lower temperatures producing more evenly roasted coffee. This study provides valuable information to coffee producers and processors to optimize the roasting process and improve coffee quality.
