Characterization of Roasted Coffee Aroma by Optimizing Roaster Parameters

Abstract

This study was aimed to improve the quality of aroma of roasted coffee by using Taguchi's design as experimental technique. The roaster parameters evaluated were temperature, incubation time, moisture content and cylinder rotational speed. An orthogonal array L9, signal to noise ratio and ANOVA were employed to investigate the influence of the roaster parameters. The results showed that the optimal roasted coffee aroma was produced at a temperature of 170◦C, incubation time of 14 minutes, moisture content of 6% (v/w) and cylinder rotational speed of 50 rpm. The most to less significant roasting parameters as observed in this study were as follows: temperature, incubation time, moisture content and cylinder rotational speed. Furthermore, the results showed that the Taguchi design was better than the full experimental design in solving experiments with a minimum number. Keywords: ANOVA, Coffee roaster, Roasted coffee aroma, Signal to noise ratio, Taguchi technique