Measuring of Volatile Compound from Roasting of Coffee Beans Using Portable Air Quality Device
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Abstract
The coffee beverage industry has proliferated across Thailand, leading to intense competition. To attract customers, businesses have invested in aesthetically pleasing spaces, amenities, and affordable prices. However, another crucial factor is the roasting of coffee beans to achieve the right aroma, which directly influences the taste. Various methods have been developed for roasting coffee beans to obtain a harmonious flavor profile. Gas chromatography is a popular technique for analyzing the volatile organic compounds produced during roasting, but it requires specialized expertise and is costly, making it unsuitable for small-scale businesses. This research aimed to develop a technique for measuring volatile compounds from roasted coffee beans (Arabica, Robusta and Civet coffee) using portable air quality device. This would enable small-scale businesses to develop and assess the quality of their coffee beans as needed. A comparison of quantitative analysis results between the portable air quality monitor and gas chromatography revealed a correlation coefficient (R²) of 0.9792.
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