Characterization of Roasting Time on Sensory Quality,Color, Taste,and Nonvolatile Compounds of Yuan An Yellow Tea

Roasting is crucial for producing Yuan An yellow tea (YAYT) as it substantially affects sensory quality. However, the effect of roasting time on YAYT flavor quality is not clear. To investigate the effect of roasting time on the sensory qualities, chemical components, odor profiles, and metabolic profile of YAYTs produced with 13 min roasting, 16 min roasting, 19 min roasting, 22 min roasting, and 25 min roasting were determined. The YAYTs roasted for 22 min got higher sensory scores and better chemical qualities, such as the content of gallocatechin (GC), gallocatechin gallate (GCG), free amino acids, solutable sugar, meanwhile the lightness decreased, the hue of tea brew color (b) increased, which meant the tea brew got darker and yellower. YAYTs roasted for 22 min also increased the contents of key odorants, such as benzaldehyde, nonanal, β-cyclocitral, linalool, nerol, α-cedrol, β-ionone, limonene, 2-methylfuran, indole, and longiborneol. Moreover, non-targeted metabolomics identified up to 14 differentially expressed metabolites through pair-wise comparisons, such as flavonoids, phenolic acids, sucrose, and critical metabolites, which were the main components corresponding to YAYT roasted for 22 min. In summary, the current results provide scientific guidance for the production of high quality YAYT.     

Identification of markers of thermal processing (“roasting”) in aqueous extracts of Coffea arabica L. seeds through NMR fingerprinting and chemometrics

Roasting of Coffea arabica L. seeds gives rise to chemical reactions that produce more than 800 compounds, some being responsible for the desired organoleptic properties for which the beverage called “coffee” is known. In the industry, the “roasting profile,” that is, the times and temperatures applied, is key to influence the composition of roasted coffee beans and the flavour of the beverage made from them. The impact of roasting on the chemical composition of coffee has been the subject of numerous studies, including by nuclear magnetic resonance (NMR) spectroscopy. However, the roasting equipment and profiles applied in these studies are often far from real industrial conditions. In this work, the effects of two critical technological parameters of the roasting process, namely, the “development time” (the period of time after the “first crack,” a characteristic noise due to seed disruption) and the final roasting temperature on coffee extracts, were investigated. Seeds were roasted at pilot scale according to 13 industrial roasting profiles and extracted in D₂O. The extracts were analysed by ¹H NMR experiments. The NMR spectra were compared using (a) quantitative analysis of main signals by successive orders of magnitude and (b) chemometric tools (principal component analysis, partial least squares and sparse-orthogonal partial least squares analysis). This allowed to identify compounds, which may serve as markers of roasting and showed that changes in chemical composition can be detected even for slight change in final temperature (~1°C) or in total roasting time (~25 s).     

On‐line process monitoring of coffee roasting by resonant laser ionisation time‐of‐flight mass spectrometry: bridging the gap from industrial batch roasting to flavour formation inside an individual coffee bean

Resonance‐enhanced multiphoton ionisation time‐of‐flight mass spectrometry (REMPI‐TOFMS) enables the fast and sensitive on‐line monitoring of volatile organic compounds (VOC) formed during coffee roasting. On the one hand, REMPI‐TOFMS was applied to monitor roasting gases of an industrial roaster (1500 kg/h capacity), with the aim of determining the roast degree in real‐time from the transient chemical signature of VOCs. On the other hand, a previously developed μ‐probe sampling device was used to analyse roasting gases from individual coffee beans. The aim was to explore fundamental processes at the individual bean level and link these to phenomena at the batch level. The pioneering single‐bean experiments were conducted in two configurations: (1) VOCs formed inside a bean were sampled in situ, i.e. via a drilled μ‐hole, from the interior, using a μ‐probe (inside). (2) VOCs were sampled on‐line in close vicinity of a single coffee bean's surface (outside). The focus was on VOCs originating from hydrolysis and pyrolytic degradation of chlorogenic acids, like feruloyl quinic acid and caffeoyl quinic acid. The single bean experiments revealed interesting phenomena. First, differences in time–intensity profiles between inside versus outside (time shift of maximum) were observed and tentatively linked to the permeability of the bean's cell walls material. Second, sharp bursts of some VOCs were observed, while others did exhibit smooth release curves. It is believed that these reflect a direct observation of bean popping during roasting. Finally, discrimination between Coffea arabica and Coffea canephora was demonstrated based on high‐mass volatile markers, exclusively present in spectra of Coffea arabica. Copyright © 2013 John Wiley & Sons, Ltd.     

Quantification of Total Phenols and Antioxidants in Coffee Samples of Different Origins and Evaluation of the Effect of Degree of Roasting on Their Levels

Phenolic and antioxidant compounds have received considerable attention due to their beneficial effects on human health. The aim of this study is to determine the content of total phenols and antioxidants in fifty-two coffee samples of different origins, purchased from the Jordanian local market, and investigate the effect of the degree of roasting on the levels of these compounds. The coffee samples were extracted using the hot water extraction method, while Folin–Ciocalteu (FC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay methods were used to analyze these compounds. The results showed that the highest content of total phenol (16.55 mg/g equivalent to GAE) was found in the medium roasted coffee, and the highest content of antioxidants (1.07 mg/g equivalent to TEAC) content was found in the green coffee. Only light and medium roasted coffee showed a significant correlation (p < 0.05, R² > 0.95) between the average of total phenolic and antioxidant content. A negative correlation between the antioxidant content and the degree of roasting (p < 0.05, R² > 0.95) were shown, while it did not correlate with phenolic contents. Previously, a positive correlation between antioxidant and chlorogenic acids content was observed, with no correlation between the origin of coffee samples nor heavy metal content, which was previously determined for the same coffee samples. These findings suggest that the antioxidant content for coffee extracts is largely determined by its chlorogenic acid content, rather than the coffee origin or total phenolic and heavy metals content.     

Non-isothermal thermoanalytical studies on the salt roasting of chalcopyrite using KCl

In an earlier study [1], the isothermal kinetics of salt roasting of chalcopyrite under an oxidizing atmosphere using KCl was studied in the temperature range 523–773 K. The salt roasting reaction was found to be chemically controlled at temperatures below 600 K both under static air and oxygen atmosphere. At higher temperatures, the process was not thermally activated because of a change in the chemistry of the process. In the present study, the salt roasting of chalcopyrite using KCl under oxygen and static air atmosphere was studied by non-isothermal thermoanalytical studies up to 723 K. The effect of salt content, heating rate and particle size on the salt roasting behavior was studied using TG/DTA techniques at a programmed linear heating rate. The TG and DTA studies reveal two distinct chemical processes, one operative up to 620 K and the other from 620 to 723 K. The integral method of Coats and Redfern was used for the treatment of non-isothermal kinetic data. The non-isothermal analysis confirmed the chemical control mechanism at temperatures below 620 K. However, the activation energy for the process derived from non-isothermal thermogravimetric analysis is almost twice as that deduced from isothermal measurements. In the temperature range 620–723 K, the kinetic data still obeys the interfacial reaction control model although the activation energy in this temperature range is very low.     

气基磁化焙烧回收包头稀土尾矿中铁的研究

试验采用磁化焙烧-磁选的方法来回收包头稀土尾矿中的Fe。考察了还原球团的粒径、焙烧温度、还原气体的成分、还原气气体流量、焙烧时间对于磁化焙烧回收Fe的影响。在焙烧温度为580℃,CO与CO2的浓度比为40∶60,还原气体气流量为1.2 L·min-1,焙烧时间为60 min的条件下对球团进行磁化焙烧,并将焙烧后的球团进行磨矿,使得-200目的物料占物料总重量的95%。将磨矿后的物料置于磁场强度为233 k A·m-1的磁选管中进行磁选,可以得到品位为60%左右的铁精矿,其铁回收率达到70%左右。     

Thermal Analysis and X-Ray Diffraction of Roasting of Egyptian Molybdenite

Molybdenite is the main ore mineral for the molybdenum industry and the production of molybdenum. The industrial processing of molybdenite is based on its oxidized roasting to technical grade molybdenum oxide, followed by its purification by distillation or its ammonia leaching.The present work reports a thermal analysis study of the oxidized roasting of Egyptian molybdenite, using a derivatograph. The reaction products were identified microscopically and by using a Siemens Crystalloflex diffractometer.The DTA curves of the roasting of molybdenite show that its oxidation begins at 360–370°C, as indicated by the small exothermic peak at such temperatures. This is followed immediately by a large, wide exothermic peak with maximum at 510–520°C, representing the intensive oxidation of molybdenite. The medium endothermic peak at 795–800°C reflects the melting and sublimation of molybdenum oxide. The vigourous vaporization of molybdenum oxide and its boiling are associated with the large, sharp endothermic peak at 1150°C. This is accompanied by a large loss in mass (TG).The study includes calculation of the thermodynamic constants and the kinetics of the reaction of oxidation of molybdenite.The oxidized roasting of molybdenite results in the production of molybdenum oxide, which is the essential starting material of the molybdenum industry. The molybdenum oxide produced has the molybdite structure and crystallizes in the orthorhombic system in the form of elongated, thin, light-green crystals.This revised version was published online in November 2005 with corrections to the Cover Date.     

Formation of toxic arsenical in roasted muscles of marine animals

Arsenobetaine, an organo‐arsenic compound known to be non‐toxic, occurs ubiquitously in marine animals. To elucidate the food hygiene safety of the degradation products of arsenobetaine formed on cooking, arsenicals generated by roasting the muscles of the starspotted shark Mustelus manazo and of the red crayfish Panulirus longipes femoristriga were investigated. ­As a result, both muscle types were found to contain the tetramethylarsonium ion, which is reported to show a higher acute toxicity than dimethylarsinic acid (cacodylic acid) or methanearsonic acid. As a minor compound, arsenate was also detected in the muscle of M. manazo. Copyright © 2001 John Wiley & Sons, Ltd.     

Characterization of New Egyptian Linseed Varieties and the Effects of Roasting on Their Pigments,Tocochromanols, Phytosterols,Omega-3 Fatty Acids,and Stability

The purpose of this study was to explore the effects of roasting linseeds on the pigment, lipid profile, bioactive components, and oxidative stability of the extracted oils. The linseed varieties Giza 11, Giza 12, Sakha 3, and Sakha 6 were roasted at 180 °C for 10 min, and the oils were extracted by cold pressing. The results showed that, after roasting, there was an increase in oil percentage and peroxide value, as well as small increases in p-anisidine and acid values. Roasting also caused an increase in chlorophyll content, while lutein and β-carotene tend to slightly decrease, except in the Giza 11 variety. The total phenolics content was markedly enhanced after roasting. Omega-3 fatty acids were not affected by the roasting process. The total amounts of tocochromanol were found to decrease in the Giza 12 and Sakha 6 varieties after roasting. Plastochromanol-8 increased in all varieties after roasting. The phytosterol composition was minimally affected by roasting. Roasting enhanced the stability of the extracted oils, increasing the induction period and decreasing EC50 values. These results may thus help to discriminate between the different linseed varieties and serve to recommend the use of roasting to enhance the oxidative stability of extracted oil.     

黄铜矿生产硫酸铜的工艺研究

本文研究了以黄铜矿为原料生产硫酸铜的主要工艺条件，给出了工业生产的最佳工艺参数，并对该工艺的关键进行了讨论。生产结果表明，采用该工艺，可使矿石中铜的回收率大于９５％，产品质量达到国标ＧＢ４３７－８０一级品标准。