{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1360868142480742016.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1111/ijfs.14997"}},{"identifier":{"@type":"URI","@value":"https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14997"}},{"identifier":{"@type":"URI","@value":"https://onlinelibrary.wiley.com/doi/full-xml/10.1111/ijfs.14997"}}],"dc:title":[{"@value":"Profiles of volatile compounds and sensory characteristics of Robusta coffee beans roasted by hot air and superheated steam"}],"description":[{"type":"abstract","notation":[{"@value":"<jats:title>Summary</jats:title>\n                  <jats:p>Although superheated steam (SHS) roasting has proved to be capable of improving selected quality of roasted Robusta coffee beans, impact of SHS roasting on aroma characteristics of the beans is not well understood. This study therefore aimed to investigate the effect of SHS roasting on aroma profiles and sensory characteristics of Robusta beans undergone SHS roasting at 190–250 °C; results were compared with those of beans roasted by hot air (HA). Sensory characteristics of selected samples were also compared with HA‐roasted Arabica beans. Forty five aroma compounds were identified; most were fully developed in beans roasted at 230 °C and tended to degrade in beans roasted at 250 °C. SHS roasting led to more extensive formation of aroma compounds contributing to caramel note, while helped reduce formation of major contributors to spicy, roasty and burnt notes. SHS‐roasted Robusta beans exhibited more resemblance to Arabica beans than their HA‐roasted counterpart.</jats:p>"}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1380868142480742016","@type":"Researcher","foaf:name":[{"@value":"Nathamol Chindapan"}],"jpcoar:affiliationName":[{"@value":"Department of Food Technology Faculty of Science Siam University 38 Phetkasem Road, Phasicharoen Bangkok 10160 Thailand"}]},{"@id":"https://cir.nii.ac.jp/crid/1380868142480742018","@type":"Researcher","foaf:name":[{"@value":"Chanakan Puangngoen"}],"jpcoar:affiliationName":[{"@value":"Department of Food Technology Faculty of Science Siam University 38 Phetkasem Road, Phasicharoen Bangkok 10160 Thailand"}]},{"@id":"https://cir.nii.ac.jp/crid/1380868142480742017","@type":"Researcher","foaf:name":[{"@value":"Sakamon Devahastin"}],"jpcoar:affiliationName":[{"@value":"Advanced Food Processing Research Laboratory Department of Food Engineering Faculty of Engineering King Mongkut’s University of Technology Thonburi 126 Pracha u‐tid Road, Tungkru Bangkok 10140 Thailand"},{"@value":"The Academy of Science The Royal Society of Thailand Dusit Bangkok 10300 Thailand"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"09505423"},{"@type":"EISSN","@value":"13652621"}],"prism:publicationName":[{"@value":"International Journal of Food Science & Technology"}],"dc:publisher":[{"@value":"Oxford University Press (OUP)"}],"prism:publicationDate":"2021-03-03","prism:volume":"56","prism:number":"8","prism:startingPage":"3814","prism:endingPage":"3825"},"reviewed":"false","dc:rights":["http://onlinelibrary.wiley.com/termsAndConditions#vor"],"url":[{"@id":"https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14997"},{"@id":"https://onlinelibrary.wiley.com/doi/full-xml/10.1111/ijfs.14997"}],"createdAt":"2021-02-14","modifiedAt":"2025-01-09","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1390586057019084544","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"アラビカコーヒー香気からのロブスタ臭低減成分の特定"},{"@language":"en","@value":"Identification of Constituent Contributing to Masking Effect against Robusta Coffee Extract from the Volatile Compounds of Arabica Coffee"},{"@language":"ja-Kana","@value":"アラビカコーヒー コウキ カラ ノ ロブスタシュウ テイゲン セイブン ノ トクテイ"}]}],"dataSourceIdentifier":[{"@type":"CROSSREF","@value":"10.1111/ijfs.14997"},{"@type":"CROSSREF","@value":"10.5891/jafps.48.59_references_DOI_OzouhR6yqGxe6NH2tdebPHjRwEG"}]}