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The roasting process has brought about significant changes in the chemical characteristics and microstructures of minerals in Liberica coffee beans. This study aimed to investigate the effects of two initial roasting temperature variations, specifically 200 °C and 230 °C, on the thermal behavior and characteristics of Liberica coffee. Differential Scanning Calorimetry (DSC) was used to analyze the thermal behavior of phase changes in both green and ground coffee post-roasting. Furthermore, the chemical functional groups and molecular structures were assessed through Fourier-Transform Infrared Spectroscopy (FTIR), Liquid Chromatography-Mass Spectrometry (LC-MS), Scanning Electron Microscopy with Energy Dispersive X-Ray Spectroscopy (SEM/EDX), and X-Ray Powder Diffraction (XRD) for both green and roasted coffee samples. The findings from the DSC spectra revealed high decomposition processes at crystallization and melting temperatures of around 120 °C and 325 °C for both roasting temperatures. The FTIR and LC-MS results identified key chemical alterations, indicating the presence of compounds such as caffeine, trigonelline, nicotinic acid, and dehydrocafestol in roasted Liberica coffee. The XRD data showed an amorphous phase in green coffee and a sucrose crystal phase in the roasted samples, highlighting the alterations brought upon by the roasting process.
@article{fa0d4c1f-bfd6-4be8-be26-bbe7240652ff,
title={INITIAL ROASTING TEMPERATURE EFFECT ON THERMAL BEHA VIOUR AND CHARACTERISTIC OF LIBERICA COFFEE},
author={Heriyanti and Yulia Panggabean},
year={2019},
language={en}
}TY - JOUR TI - INITIAL ROASTING TEMPERATURE EFFECT ON THERMAL BEHA VIOUR AND CHARACTERISTIC OF LIBERICA COFFEE AU - Heriyanti AU - Yulia Panggabean PY - 2019 LA - en ER -
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