What happens at the aroma of coffee beans after roasting? MOX nanowire technology by Novel Electronic Nose to discover the finger print

The coffee aroma is one of the most important quality evaluation criteria employed for coffee commercialization and consumption. The purpose of this study was following the roasting process VOCs creations with the novel Electronic Nose equipped whit 2 of 6 MOX nanowire sensors. The nanowires exhibit exceptional crystalline quality and a very high length-to-width ratio, resulting in enhanced sensing capability as well as long-term material stability for prolonged operation. Four different methods of roasting, made by ROSTAMATIC (Table 1) machine, were applied to gain a clearer picture of the differences in roasted coffee aromas by means of a volatile compound analysis. Different methods applied on four different origins of green coffee (India, Indonesia, Honduras, Santos and Nicaragua). The commercial coffees products are made from a blending from minimum five different kinds of coffee and the consumers have developed an addiction/expectation to a specific flavor and taste. Different methods of roasting process will provide the coffee different aroma that will add flexibility to those one that already posses the matrix due to different origins. This work tests and illustrates the broad spectrum of potential uses of the EN technique in food quality control.