RINI, DAIMON SYUKRI*, FITRIA INDAH PERMATA SARI, NOVIZAR NAZIR AND JASWANDI
Department of Food and Agriculture Product Technology, Andalas University, Indonesia *(e-mail: dsyukri@ae.unand.ac.id; Mobile: 628 19280 01088)
(Received: June 5, 2023; Accepted: October 9, 2023)
ABSTRACT
Roasting is part of post-harvest processing that impacts coffee’s taste and odour. This study aimed at determining the changes in metabolites of Arabica coffee under three different roasting treatments i.e. light, medium and dark. The metabolites have been detected with Gas Chromatography-Mass Spectrometry. The obtained data were then statistically analyzed with multivariate analysis for a metabolomics approach. The cupping test (sensory analysis) was also used to compare the GC-MS analysis results. From the cupping test, it was concluded that the medium roasting treatments indicated the best score. The cupping test data were correlated with the multivariate analysis data referring to roasting conditions. Based on principle component analysis, the roasting process contributed various distributions of metabolites. A significant distribution of metabolites was discovered in medium roasting conditions, while less distribution occurred in dark conditions. The flavour compound as a group of esters might be responsible for significant components dominating medium roasted coffee. This study successfully elaborates the sensory analysis with analytical analysis to discover the suitable process for producing good quality coffee.
Key words : Metabolomics, sensory, quality, GC-MS, PCA