Effect of the roasting level on the content of bioactive and aromatic compounds in Arabica coffee beans

Abstract

In the present study, three degrees of roasting (light, medium, and dark), which significantly differentiate the properties of coffee beans, were analyzed. Additionally, the effect of the roasting level on the profile of volatile and biologically active compounds, including chlorogenic acids, tocopherols, and caffeine, was determined. Light-roast coffee beans, referred to as the Cinnamon roast, were obtained at 198°C. In turn, American roast beans were obtained at 212°C before the second crack, and dark beans classified as the Italian roast were obtained in a roasting process carried out at 228-230°C. The content of bioactive compounds in green coffee beans was determined as well. The 'Typica' cultivar of Arabica coffee originating from a plantation located at an altitude of 1680 m a.s.l. in Huehuetenango Department, Guatemala, was used in the study. The analyses showed that the different parameters of coffee bean roasting (Cinnamon, American, and Italian roast) resulted in differences in the levels of phenolic compounds, caffeine, and tocopherols. The American roast style was shown to be the most balanced type of roasting in terms of the content of bioactive compounds as well as the chemical groups and profile of volatile compounds. This roasting type also exhibited the highest intensity of emission of volatile compounds, which is expected by the consumer. The study also demonstrated that the coffee bean roasting process generated different levels of phenolic compounds, caffeine, and tocopherols. K e y w o r d s: coffee, volatile organic compounds, antioxidants, bioactive compounds, coffee bean roasting level, electronic nose

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