Todhanakasem, Tatsaporn

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Todhanakasem, Tatsaporn
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tatsaporn.to@kmitl.ac.th

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    Item type:Publication,
    Physicochemical characteristics and metabolite content of roasted arabica coffee in relation to consumer preference
    (2025-02-01)
    Todhanakasem, Tatsaporn
    ;
    Van Tai, Ngo
    ;
    Kunyanee, Kannika
    ;
    Pitinidhipat, Nateepat
    Roasting is probably the most important step in developing the complex flavors that make coffee enjoyable. During the roasting process, the beans undergo many complex reactions that change their biochemical and physical properties as well as form the substances responsible for the sensory qualities of the beverage. This study investigated the impact of roasting level (light, medium-light, or medium) on the evolution of coffee aroma, biochemical compounds, physical properties, and sensory characteristics in arabica coffee. The degree of roasting was directly correlated to the intensity of color development. The main volatile compounds that were commonly generated during roasting were 2-furancarboxaldehyde, furancarboxaldehyde-5-methyl, 2-furanmethanol, 2-furanmethanol-acetate, nonanal, camphor, 2-hexadecen-1-ol,3,7,11,15-tetramethyl-R-R∗,R∗-E, 2-furanmethanol, 2-furancarboxaldehyde-5-methyl, 2-furancarboxaldehyde, 2- furanmethanol-acetate, linalyl formate, citronellyl isobutyrate, and furfuryl pentanoate. Roasting coffee altered amino acid composition and the presence of bioactive compounds, including compounds potentially beneficial and unbeneficial with respect to human health. Regarding the sensory evaluation, there was no significant difference among roasting levels in overall liking, liking of overall aroma, coffee flavor, sourness, bitterness, body, or coffee aftertaste. However, the medium-light condition generated sensory attributes of roasted, bitter, jasmine, coffee aftertaste, smoky, nutty, and coffee flavor that tended to be more favorable to the consumer. This study provides valuable enlightenment on the impact of roasting degree in relation to coffee quality.
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    Item type:Publication,
    Natural versus Saccharomyces boulardii self-induced anaerobic coffee fermentation: Effects on physicochemical properties and microbial ecology, and their influence on volatile profiles and sensory attributes across roast levels
    (2025-10-01)
    Pholtaisong, Jatuphol
    ;
    Kongsinkaew, Chatchol
    ;
    On-Mee, Thapanut
    ;
    Chittapun, Supenya
    ;
    Pornpukdeewattana, Soisuda
    This study investigates the effects of natural self-induced anaerobic fermentation (NSIAF) and Saccharomyces boulardii self-induced anaerobic fermentation (SSIAF) on Arabica coffee during wet processing. Over 24 h of fermentation, NSIAF exhibited greater microbial diversity, higher titratable acidity, and increased reducing sugar consumption, while SSIAF provided a more controlled microbial environment dominated by S. boulardii. Volatile compound analysis identified 207 compounds, with lighter roasts showing the greatest number of significantly different compounds between NSIAF and SSIAF treatments. Sensory evaluation revealed a higher cupping score for NSIAF at a light roast (82.08 ± 0.14) compared to SSIAF (81.58 ± 0.14), reflecting distinct flavor characteristics imparted by each fermentation process. Both methods achieved specialty coffee standards (≥80 points), highlighting the potential of NSIAF for complex and diverse profiles and the suitability of SSIAF for consistency and controlled fermentation.