Effects of roasting on profiles of non-volatile and volatile compounds in Liberica coffee from Jambi, Indonesia

D. Hanifah, . and D. Herawati, . and N. Andarwulan, . (2025) Effects of roasting on profiles of non-volatile and volatile compounds in Liberica coffee from Jambi, Indonesia. International Food Research Journal (Malaysia), 32. pp. 165-185. ISSN 2231 7546

Roasting is an essential stage that helps achieve the desired flavour of coffee while decreasing its bioactivity. Despite the limited studies on its chemical composition, Liberica coffee is a coffee species that has re-emerged in a warmer climate. The present work aimed to examine the effects of the commercial roasting process on the composition of non-volatile and volatile compounds in Liberica coffee collected from different regions (Betara, Bram Itam, Kuala Betara, Pengabuan, and Senyerang) in Jambi Province, Indonesia. Results indicated that 41 and 43 constituents were putative non-volatile compounds identified from green and roasted beans, respectively, with alkaloids, organic acids, and phenolics being predominant. Moreover, targeted analysis of the compounds revealed that green beans obtained from different regions in Jambi Province produced diverse caffeoylquinic acid (CQA) isomers 3, 4, and 5, as well as alkaloids (trigonelline, theobromine, and caffeine). In terms of CQAs and alkaloid contents, Betara green beans exhibited characteristics similar to those of Pengabuan green beans, whereas the rest showed distinct chemical characteristics. Roasting in lightness level L* of 39.05 - 39.48 resulted in similar contents of CQA isomers 3, 4, and 5, as well as alkaloids (theobromine and caffeine), between the different types of Liberica coffee. The commercial roasting process led to the chemical degradation of CQAs, whereas alkaloids remained stable. This process increased the volatile compounds of coffee in relative content of furan and pyrazine compounds.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/32%20(01)%202025/12%20-...

Abstract

Roasting is an essential stage that helps achieve the desired flavour of coffee while decreasing its bioactivity. Despite the limited studies on its chemical composition, Liberica coffee is a coffee species that has re-emerged in a warmer climate. The present work aimed to examine the effects of the commercial roasting process on the composition of non-volatile and volatile compounds in Liberica coffee collected from different regions (Betara, Bram Itam, Kuala Betara, Pengabuan, and Senyerang) in Jambi Province, Indonesia. Results indicated that 41 and 43 constituents were putative non-volatile compounds identified from green and roasted beans, respectively, with alkaloids, organic acids, and phenolics being predominant. Moreover, targeted analysis of the compounds revealed that green beans obtained from different regions in Jambi Province produced diverse caffeoylquinic acid (CQA) isomers 3, 4, and 5, as well as alkaloids (trigonelline, theobromine, and caffeine). In terms of CQAs and alkaloid contents, Betara green beans exhibited characteristics similar to those of Pengabuan green beans, whereas the rest showed distinct chemical characteristics. Roasting in lightness level L* of 39.05 - 39.48 resulted in similar contents of CQA isomers 3, 4, and 5, as well as alkaloids (theobromine and caffeine), between the different types of Liberica coffee. The commercial roasting process led to the chemical degradation of CQAs, whereas alkaloids remained stable. This process increased the volatile compounds of coffee in relative content of furan and pyrazine compounds.

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Item Type:	Article
AGROVOC Term:	coffee
AGROVOC Term:	liberica coffee
AGROVOC Term:	roasting
AGROVOC Term:	chemical composition
AGROVOC Term:	volatile compounds
AGROVOC Term:	Indonesia
AGROVOC Term:	alkaloids
AGROVOC Term:	organic acids
Geographical Term:	Indonesia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	16 Mar 2026 03:35
Last Modified:	16 Mar 2026 03:35
URI:	http://webagris.upm.edu.my/id/eprint/25116

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