Physico-Chemical Characterisation of a Blend of Roasted Coffee and Guinea Pepper

Abstract

This work focuses on the physico-chemical characterisation of a blend of roasted coffee and Guinea pepper. Four samples of roasted coffee and guinea pepper  blend representing the brands most present on the market in Senegal were analysed using a method combining X-ray fluorescence spectroscopy and Fourier transform infrared spectroscopy. The results of the analysis showed that the roasted coffee and guinea pepper blend mainly contains Cl, Mn, P, Rb, S, Ti and W. The concentration of aromatic compounds is greater in the coffee-guinea pepper blend than only roasted coffee. This high concentration of aromatic compounds in the roasted coffee-guinea pepper blend is due to the presence of alkylamides, limonene, sabinene, eucalyptol, linalool, caryophyllene and other terpenes contained in Guinea pepper.

Keywords: coffee, Guinea pepper, roasting, Physico-chemical characterisation, X-ray fluorescence spectroscopy, Fourier transform infrared spectroscopy.