Arabica coffee’s physicochemical and volatile compounds at varying roasting levels using different kinds of roasters

Abstract Arabica coffee is one of the leading commodities of the global coffee industry, characterized by its complex flavour profile and high sensory quality. Coffee roasting is the process of applying heat through chemical changes to bring out the tastes of green coffee beans. The aim of this study was to investigate how the physicochemical characteristics and volatile compounds of Arabica coffee beans were affected by roasting at different level using various kinds of roasting machines. Drum and hot air roaster were used to roast the coffee beans, with three different roast levels: light, medium and dark. The results showed that the physicochemical characteristics of Arabica coffee are influenced by roast level. Coffee with medium and light roast level has a more complex flavour. The roasting process has an impact on the volatile component profile of Arabica coffee. The coffee made for this study had a bulk density between 0.44-0.53 g/ml, a water content between 1.22-2.59%, an ash content between 3.99-4.79%, a caffeine level between 1.11 – 1.40%, and a total phenolic content between 26.32 – 36.54 mg EAG/g. The volatile compounds in this coffee affected by roasting methods were represented by 30 volatile compounds, detected by SPME-GC/MS.