Aroma analysis for instant coffee processing
In the process of instant coffee production, retaining the original aroma of the coffee beans presents a significant challenge. Traditional methods of identifying aroma loss areas are based on trial and error, offering limited precision and consistency.
Detailed aroma analysis and process improvement
The GEA Aroma Management system utilizes advanced gas chromatography-mass spectrometry (GC-MS) to accurately identify and measure aroma components lost during different stages of instant coffee production. Combining decades of coffee production expertise with cutting-edge technology, this service allows for precise mapping and quantification of up to 50 key aroma compounds. The system includes an olfactory port for human testers to generate detailed sniffograms, enhancing the data’s accuracy through a sensory perspective. GEA’s tailored service packages can provide in-depth insights into points of aroma loss and methods to improve aroma retention. This system offers a holistic approach to optimizing coffee processing for better product quality and consumer experience.
Benefits
- Precise identification of aroma loss points
- Insightful data for process optimization
- Sensory analysis with sniffograms
- Up to 50 key aroma compounds analyzed
- Tailored service packages for specific needs