« Previous AbstractHypoglycaemia detection and prediction techniques: A systematic review on the latest developments    Next Abstract"Chemical Analysis of Various Tea Samples Concerning Volatile Compounds, Fatty Acids, Minerals and Assessment of Their Thermal Behavior" »

Foods

Title:		"Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity"
Author(s):		Dippong T; Dan M; Kovacs MH; Kovacs ED; Levei EA; Cadar O;
Address:		"Faculty of Science, Technical University of Cluj-Napoca, 76 Victoriei Street, 430122 Baia Mare, Romania. National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donath Street, 400293 Cluj-Napoca, Romania. Research Institute for Analytical Instrumentation, National Institute for Research and Development in Optoelectronics INOE 2000, 67 Donath Street, 400293 Cluj-Napoca, Romania"
Journal Title:		Foods
Year:		2022
Volume:		20221010
Issue:		19
Page Number:		-
DOI:		10.3390/foods11193146
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"This study aimed to investigate the ways in which the thermal behavior, composition, and volatile compound contents of roasted coffee beans depend on variety and roasting intensity. The thermal analysis revealed various transformations in coffee composition, namely, drying, water loss, and decomposition of polysaccharides, lipids, amino acids, and proteins. The results showed that volatile compounds are released differently in coffee depending on coffee type and degree of roasting. The most abundant volatile compounds present in the samples were 2-butanone, furan, 2-methylfuran, methyl formate, 2.3-pentanedione, methylpyrazine, acetic acid, furfural, 5-methyl furfural, and 2-furanmethanol. The total polyphenol contents ranged between 13.3 and 18.9 g gallic acid/kg, being slightly higher in Robusta than in Arabica varieties and in more intensely roasted beans compared to medium-roasted beans. The Robusta variety has higher mineral contents than Arabica, and the contents of most minerals (K, Ca, Mg, Fe, Cu, P, N, and S) increased with roasting intensity. Discrimination between coffee varieties and roasting intensities is possible based on mineral and polyphenol contents"
Keywords:		chemical composition coffee roasting intensity thermal behavior variety volatile organic compounds;
Notes:		"PubMed-not-MEDLINEDippong, Thomas Dan, Monica Kovacs, Melinda Haydee Kovacs, Emoke Dalma Levei, Erika Andrea Cadar, Oana eng Switzerland 2022/10/15 Foods. 2022 Oct 10; 11(19):3146. doi: 10.3390/foods11193146"