Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/136081
Title: MODULATION OF COFFEE AROMA VIA GREEN COFFEE BEAN FERMENTATION AND AROMA ENCAPSULATION WITH EMPHASIS ON COFFEE BEAN FERMENTATION
Authors: LEE LIANG WEI WILSON
Keywords: Solid-state fermentation, Green coffee beans, Aroma precursors, Coffee aroma, Aroma encapsulation, Volatile profile
Issue Date: 18-Aug-2016
Source: LEE LIANG WEI WILSON (2016-08-18). MODULATION OF COFFEE AROMA VIA GREEN COFFEE BEAN FERMENTATION AND AROMA ENCAPSULATION WITH EMPHASIS ON COFFEE BEAN FERMENTATION. ScholarBank@NUS Repository.
Abstract: As aroma is the prime indicator of coffee quality, there is much academic and industrial interest to identify novel avenues along the coffee processing chain that could potentially modulate coffee aroma. This project evaluated the impacts of microbial (yeast/fungi) fermentation of green coffee beans on the corresponding roasted coffee aroma and encapsulation of coffee oil on the enrichment of instant coffee aroma. In the former, modification of the aroma precursors and volatile profiles of green coffee beans induced by the fermentative pathways that were unique to the yeast and fungus corresponded to the modulation of the volatile/aroma profiles of coffees after roasting. The encapsulation of coffee oil with sucrose monopalmitate promoted the retention of volatiles during the emulsion preparation and freeze-drying stages and the release of volatiles like esters and sulfur compounds during instant coffee reconstitution. This project identified and highlighted two unconventional avenues that could modulate coffee aroma.
URI: http://scholarbank.nus.edu.sg/handle/10635/136081
Appears in Collections:Ph.D Theses (Open)

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