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Food Magic Daily Wednesday, July 18, 2018 4 Agtron Coffee Roast Analyzers Since the earliest days of roasting, it has been common practice to determine roast development by appearance, specifically the lightness or darkness of the whole bean and/or ground coffee color. Organic chemistry is the source of all volatiles that produce the aromas and flavors of coffee. Using color to classify roast intro- duces an inaccuracy as the pigmentation developed during roasting and the organ- ic chemistry are somewhat loosely relat- ed. Simply stated, it is possible to have two coffee samples roasted to exactly the same color/appearance that present with quite different roast development in the cup. Theory of Operation The most accurate method for classifying roast development is an analysis of the associated organic chemistry. However, roasted coffee contains over 860 con- stituents, making comprehensive chemi- cal analysis not only expensive but also very difficult to unravel. The most practi- cal alternative is the selective chemical analysis using abridged spectroscopy. An accurate correlation with roast development, as it correlates to the organoleptic and olfactory character of the cup, can be established by identifying specific compounds, such as quinones, which progress during the roasting process in a linear manner relative to the development of the collec- tive organic chemistry. The Agtron model E20CP-III evalu- ates changes to these selected com- pounds by measuring their photometric response to specific wavelengths of near- infrared energy. The changes are directly linked to the collective organic chemistry and thus to volatiles associated with cup aromatics and flavor. Results are posted as a numeric score from 0.0 to 100.0; the lower the score, the darker the roast. Lycored Showcases Stability of Carotenoid-Based Colors for Confectionery Global carotenoid expert Lycored is showcasing the results of new trials of the performance of its carotenoid-based colors in confectionery. At its stand (#S4605 in the South Hall), Lycored is also offering new insights on consumer perceptions of natural versus artificial colors in candy. Stability Tests in Fortified Gummies First, Lycored sets out to test the per- formance of its carotenoid-derived col- ors, Tomat-O-Red™ and Lyc-O-Beta™, in fortified gummies. Researchers tested gummies in six different colors sourced from Tomat-O- Red and Lyc-O-Beta. They were aligned with six different fruit flavors and forti- fied with vitamin C, which disrupts the stability of some colorants, but not lycopene or betacarotene. The naturally colored samples were compared with gummies containing an artificial colorant, but produced by the same manufacturer. With the exception of the vitamin C, the ingredients were generally the same. The results revealed some slight fade in both products, but their performance was rela- tively similar. Natural Colors Not a Deal-Breaker for Kids Lycored also undertook consumer research to gain new insights into the way children, and their parents, respond Continued on Page 29 Continued on Page 29 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH IFT Kimberly Oser Publisher Jules Denton-Card Senior Associate Publisher Lorrie Baumann Editorial Director JoEllen Lowry • Jeanie Catron • Karrie Welborn Associate Editors Yasmine Brown Art Director Jonathan Schieffer Graphic Designer Caitlyn McGrath • Susan Stein Customer Service Managers Jay Watson • Hannah Stefanovich Show Logistics & Distribution Marcos Morhaim Senior Account Manager Adrian Chacon • Roshawn McCain • Kim Whiteman Account Managers Tara Neal Director of Operations Enrico Cecchi European Sales Food Magic Daily is published by Oser Communications Group ©2018 All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy www.osercommunicationsgroup.com Lee M. Oser Founder