A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment

Evaluation of Sde, Sfe and Spme/Gc-MS for Extraction and Determination of Aroma Compounds From Vilcabamba - Ecuadorian Roasted Coffee

“…La separación de compuestos se realizó en una columna capilar de polímero de fenil arileno equivalente a (5% fenil)-polidimetilsiloxano con un flujo de 1 mL/min de helio con pureza igual o superior a 99,999% (Indura, Ecuador), con las condiciones cromatográficas descritas por Franca: 15 40 °C (5 min) hasta 180 °C con una pendiente de 3 °C/min, luego a 250 °C (5 min) con pendiente de 10 °C/min, empleando un cromatógrafo de gases (Agilent 6890, Agilent Technologies, Palo Alto, CA, USA) equipado con espectrómetro de masas (Agilent 5973N, Agilent Technologies, Palo Alto, CA, USA).…”

“…9,14 El pergamino se retiró utilizando una trilladora. El grano verde se clasificó en función al tamaño de grano (5.95 a 6.75 mm), 15 mediante juego de zarandas Penagos Clausen. Se determinó la humedad del café verde mediante el método AOAC 920.…”

The Antifungal Activity of Coffee Ground Compost Extract against Plant Pathogens

“…커피박에 관한 연구 분야를 살펴보면, 바이오메스 의 일종인 커피 폐기물을 이용한 활성탄의 제조 7), 8) , 폐수 슬러지의 호기성 퇴비화 9) , 커피 찌꺼기를 이용 하여 폐수 중의 Pb와 Cr 등과 같은 중금속 제거 10), 11) , 질산성 질소의 제거능 12) 등 흡착제로의 활용이 대부 분이다. 커피박을 이용한 또 다른 활용 방안으로 바 이오에너지 생산기술 개발 13) , 바이오 디젤이나 화장 품 원료로 활용 [14][15][16] 이나 가축분뇨와 커피박의 혼합물 을 고형폐기물연료(SRF)로서 활용 17) , 커피박을 첨가 하여 중밀도 섬유관 제조 18) 등이 현재 연구되고 있다.…”

Using hyperspectral imaging to characterize consistency of coffee brands and their respective roasting classes

“…The organic compounds that result from roasting of coffee beans have been studied for over 50 years (Rhoades, 1960), and more than 850 substances have been identified from volatile fractions of roasted coffee (Franca et al, 2009;Rocha et al, 2004;Yeretzian et al, 2014). The chemical changes during the roasting process are associated with Maillard and Strecker reactions, amino acid and protein degradations, and changes to profiles of polysaccharides and trigonelline and chlorogenic acids (De Maria et al, 1996;Duarte et al, 2005;Montavon et al, 2003;van Boekel, 2006).…”

“…Many supermarkets offer large bins with a wide variety of bulk roasted coffee brands within each of these roasting classes. As described by Franca et al (2009), industry evaluation of both green and roasted coffee beans is based on reflectance and/or visual inspection. For instance, the National Coffee Association of the USA (http://www.ncausa.org/About-Coffee/Coffee-Roasts-Guide) refers to: 1) light roasts as "light brown in color", 2) medium roasts as "medium brown in color", 3) medium dark roasts as "dark in color", and 4) dark roasts as "shiny black beans".…”