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Effect of roasting on the sensory profile of coffee
Gabrielová, Kristýna ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with the effect of roasting on the content of carbohydrates and aromatic compounds in coffee. It also studies changes in coffee acidity based on different level of roasting. In the practical part there was measured pH, it was conducted setting of glucose, fructose and sucrose content by liquid chromatography, analysis of aromatic compounds using gas chromatography and also sensoric analysis of 17 types of coffee. Each one was roasted using two different temperatures (210 °C and 240 °C). Based on the statistical processing of basic chemical analysis and sensory analysis, significant differences were found between determined parametres of coffee samples roasted at 210 ° C and 240 ° C. Processing of results of sensory and chemical analysis of coffee samples did not manage to differentiate coffee samples from each other based on their geographic origin. At a lower level of coffee roasting there was found weak, but statistically significant correlation between the results of the sensory analysis and the content of aromatic compounds, while for the higher degree of coffee roasting no correlation was found.

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1 Gabrielová, Karina