Combining technology, knowledge and insight to understand aroma loss
GEA Aroma Management
Experts at our GEA Soeborg site in Denmark have combined the latest gas chromatography-mass spectrometry (GC-MS) technology with decades of in house expertise in every aspect of coffee production, to offer analytical services that can help you to understand both where in your coffee manufacturing process aromatic compounds are lost, and potentially how to minimize that loss.
Here at GEA, our experts have married decades of experience in coffee processing with GC-MS technology to develop a suite of highly accurate analytical services that can provide you with detailed evaluation and quantification of dozens of aroma compounds, and/or aroma balance, at multiple stages of your instant coffee process.
Quantifying and mapping aroma flow
Our different service packages can be tailored to identify and measure up to 50 of the most important aroma components in coffee, and map aroma flow to identify at which of up to 13 points in the process aroma is being lost. We can also make mass balances of aroma in and out of specific process equipment, to provide you with key data for fine-tuning running parameters.
Sniffograms
The GC-MS system is equipped with an olfactory port so that human testers can smell the individual aroma components as they pass through the equipment. You might arrange to come to Soeborg and undertake a GC-sniff analysis of your coffee, from which we then generate detailed sniffograms (olfactograms).
The overall results can help you to understand where and why aroma components might be lost or destroyed, perhaps due to high temperatures. And this richness of data may point to ways of optimizing processes so that you can get the most out of your valuable beans and technology investment.
NIRO® Aroma management at a glance
- Detailed aroma compound analytical services that combine years of GEA experience with the latest GC-MS technology
- Identification and quantification of up to 50 key coffee aroma components
- Mapping of aroma flow at multiple points along the whole process
- Mass balances of aroma flow into and out of equipment
- Multiple service packages available
Benefits
- Identify exactly where and why key aroma compounds might be lost
- Gain insights into how to modify processes to reduce loss and improve final product quality and consumer experience
- Keep a human perspective via sniffograms
Downloads
Related Products
GEA MicroWet grinding system
GEA has developed a wet grinding technique for adding Roast and Ground (R&G) coffee to coffee extract. The process preserves the coffee flavor and aromas much more effectively than dry grinding and increases your drying capacity. It’s called MicroWet.
GEA Aroma Recovery System
GEA has developed an innovative system that helps to capture and preserve key aroma compounds that are otherwise commonly lost during coffee processing. Our technology is small in footprint but big on results, and is easy to integrate into new and existing GEA coffee lines.
CONTEX Extractor
Designed for efficient and scalable extraction of herbal products and coffee
CARINE Extractor
The GEA CARINE coffee extractor system has been specifically designed to deliver the highest possible yield while ensuring the preservation of delicate coffee aroma compounds.
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