Document Detail

Roasting Process of Coffee Beans as Studied by NMR: Time Course of Changes in Composition.
MedLine Citation:
PMID:  22224944     Owner:  NLM     Status:  Publisher    
In this paper, we report a <sup>1</sup>H and <sup>13</sup>C NMR-based comprehensive analysis of coffee bean extracts of different degrees of roast. The roasting process of coffee bean extracts was chemically characterized using detailed signal assignment information coupled with multivariate data analysis. Thirty NMR-visible components of coffee bean extracts were monitored simultaneously as a function of the roasting duration. During roasting, components such as sucrose and chlorogenic acids were degraded; and components such as quinic acids, <i>N</i>-methylpyridinium, and water-soluble polysaccharides were generated. Caffeine and <i>myo</i>-inositol were relatively thermally stable. Multivariate data analysis indicated that some components, such as sucrose, chlorogenic acids, quinic acids, and polysaccharides, could serve as chemical markers during coffee bean roasting. The present composition-based quality analysis provides an excellent holistic method and suggests useful chemical markers to control and characterize the coffee roasting process.
Feifei Wei; Kazuo Furihata; Masanori Koda; Fangyu Hu; Takuya Miyakawa; Masaru Tanokura
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-1-6
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2012 Jan 
Date Detail:
Created Date:  2012-1-9     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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