Arabica and Robusta coffee beans were roasted at 220 ± 10°C for 7, 9 and 11 min to identify chemical descriptors in the beverages. The pH of the beverages showed the lowest value in the medium roasting level. In each degree of browning, the soluble solids content remained slightly higher in Arabica drinks. The contents of caffeine did not vary, but trigonelline decreased with burning up intensity. Chlorogenic acids also decreased with increasing roasting time. The 5-O-caffeoylquinic acid prevailed in Arabica and Robusta beverages, but the isomers of dicaffeoylquinic and feruolilquínic acids remained higher in Robusta. It was concluded that trigonelline and total caffeoylquinic, fatty dicaffeoylquinic and fatty feruolilquínic acids detached the beverages according to roasting intensity. Caffeine and pH allowed drinks separation between both species. Soluble solids take apart Arabica and Robusta drinks in each degree of roasting. All the individual groups of chlorogenic acids also explained 90% of the variance among samples.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.3109/09637486.2011.588594 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Coffee is a popular beverage with significant commercial and social importance. The study aimed to determine the fatty acids profile, volatile compounds, and concentration of major and trace elements (Na, Mg, K, Ca, P, S, Fe, Mn, Cu, Zn, Cr, Ni, Cd, and Pb) in the two most important varieties of coffee, namely arabica and robusta. The leaching percentages of mineral elements and the effect of boiling time on the transfer of elements to aqueous extracts were also determined.
View Article and Find Full Text PDFEffect of Temperature and Storage on Coffee's Volatile Compound Profile and Sensory Characteristics.
Foods
December 2024
Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland.
The study investigated the effects of storage temperature, type of coffee, and brewing method on coffee's volatile compound profile and sensory quality. Three types of coffee were included in the study: Arabica, Robusta, and their 80/20 blend. Samples were stored at 5 °C and 20 °C for one month, after which the changes in the composition of volatile compounds were analysed and the sensory quality of espresso and cold brew coffee was assessed.
View Article and Find Full Text PDFDevelopment of a SYBR Green Real-Time PCR method for the detection of and using chloroplast genes.
Food Sci Biotechnol
January 2025
Agriculture and Life Sciences Research Institute, Kangwon National University, Chuncheon, Republic of Korea.
Unlabelled: (Arabica) and (Robusta) are valuable agricultural products traded worldwide. In this study, we designed specific primer pairs for Arabica and Robusta using chloroplast genes to distinguish and quantify the two types of coffee beans. We assessed the specificity, sensitivity, and applicability of the qRT-PCR assay using all the primer pairs.
View Article and Find Full Text PDFChemical insight into pros and cons of coffees from different regions.
Sci Rep
January 2025
Faculty of Chemistry, Department of Analytical Chemistry, Gdańsk University of Technology, Gabriela Narutowicza 11/12 Str., 80-233, Gdańsk, Poland.
The main aim of this work was to study the chemical composition of eighteen ground coffees from different countries and continents with regard to the content of hazardous substances as radioactive elements (K, Ra, Ra, U, U and Cs), metals, including heavy metals, aluminum and some microelements (V, Cr, Mn, Fe, Co, Ni, Cu, Zn) as well as substances that have a positive effect on human health and well-being (polyphenols, proteins, fats and caffeine). The tests were carried out before and after the brewing process using the following techniques: gamma and beta spectrometry, a microwave-induced plasma optical emission spectrometer (MIP-OES), gravimetric method, UV-Vis spectrophotometry as well as thin-layer chromatography. The leaching percentage of certain elements/compounds in coffee infusions was also measured.
View Article and Find Full Text PDFEffect of coffee roasting level on tooth discoloration.
J Oral Sci
December 2024
Department of Oral Anatomy and Dental Research Institute, School of Dentistry, Seoul National University.
Purpose: Coffee consumption is a well-known contributor to tooth discoloration, and the extent of staining is influenced by the chemical composition of the coffee. This study investigated the associations of coffee roasting level, chlorogenic acid (CGA) content, absorbance level, and their combined effects with tooth discoloration.
Methods: Bovine tooth enamel specimens were immersed in light, medium, and dark roasts of four coffee types (two Arabica and two Robusta coffees) for 72 h.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!