Identification of chemical clusters discriminators of the roast degree in Arabica and Robusta coffee beans

Bicho, Natalina Cavaco; Leitão, António E.; Ramalho, José C.; Lidon, Fernando C.

doi:10.1007/s00217-011-1518-5

Cited by 36 publications

(39 citation statements)

References 22 publications

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“…Trigonelline is the second main alkaloid found in green coffee beans. During the roasting process, trigonelline suffers severe thermal degradation generating a series of volatile compounds responsible for flavor formation and aroma production and it is used as roasting-level discriminator in both Arabica and Robusta coffees [56,59,69]. The compounds, such as pyridine and pyrrole derivatives, nicotinic acid, methyl ester of nicotinic acid and above 20 different compounds, are formed [70,71].…”

Section: Determination Of Trigonelline and Nicotinic Acidmentioning

confidence: 99%

Analytical methods applied for the characterization and the determination of bioactive compounds in coffee

Jeszka-Skowron

Zgoła‐Grześkowiak

Grześkowiak

2014

Eur Food Res Technol

113

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Section: Determination Of Trigonelline and Nicotinic Acidmentioning

confidence: 99%

Analytical methods applied for the characterization and the determination of bioactive compounds in coffee

Jeszka-Skowron

Zgoła‐Grześkowiak

Grześkowiak

2014

Eur Food Res Technol

113

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“…Furthermore, in the overall CGAs of roasted coffees, the CQA fraction maintained the highest relative weight, prevailing 5-CQA (Bicho et al, 2011a).…”

Section: Chemical Parametersmentioning

confidence: 93%

“…1.39% and 1.01%, for Arabica and Robusta green coffees respectively (Ky et al, 2001). With increasing roasting time, trigonelline contents might decrease to 1.293-0.553% in Arabica and to 0.902-0.571% in Robusta (Bicho et al, 2011a).…”

Section: Chemical Parametersmentioning

confidence: 98%

“…After roasting, depending of its intensity, soluble solids of coffee beans typically decreases to 30-26% in Arabica and to 31-27% in Robusta (Bicho et al, 2011a). The pH of Arabica and Robusta green coffee corresponds to 5.6 and 5.7, respectively (Leroy et al, 2006), whereas depending of roasting intensity, these values can vary between 5.45-5.12 and 5.49-5.32 (Bicho et al, 2011a).…”

Section: Chemical Parametersmentioning

confidence: 99%

“…Quality assessment of coffee genotypes at a chemical level can also be used, namely for identification of chemical clusters discriminators of the roast degree in Arabica and Robusta coffee beans, identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans, identification of chemical clusters discriminators of Arabica and Robusta green coffee and impact of roasting time on the sensory profile of Arabica and Robusta coffee (Bicho et al, 2010(Bicho et al, , 2011a(Bicho et al, ,b, 2012(Bicho et al, , 2013a. In this work a synopsis of the most useful parameters to assess coffee quality is presented following a technological perspective.…”

Section: Introductionmentioning

confidence: 99%

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Quality assessment of Arabica and Robusta green and roasted coffees ? A rev

Bichobr

Lidonbr

2013

Emir. J. Food Agric

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This review is a synopsis on coffee quality assessment of green and roasted coffee beans of Coffea arabica and Coffea canephora. The particle size, medium sieve, most frequent sieve, share split, cumulative calibration, trade homogeneity, mass of 1000 beans, apparent density, strange bodies and defects, mass losses on drying, olfactory and visual parameters, chromatic parameters, soluble solids, pH and chemical characterization (chlorogenic acids, caffeine and trigonelline) is described and evaluated, considering the most important factor associated to the coffee trade, according to a technological perspective.

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Variability of some diterpene esters in coffee beverages as influenced by brewing procedures

2016

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Several coffee brews, including classical and commercial beverages, were analyzed for their diterpene esters content (cafestol and kahweol linoleate, oleate, palmitate and stearate) by high performance liquid chromatography with diode array detector (HPLC-DAD) combined with spectral deconvolution. Due to the coelution of cafestol and kahweol esters at 225 nm, HPLC-DAD did not give accurate quantification of cafestol esters. Accordingly, spectral deconvolution was used to deconvolve the co-migrating profiles. Total cafestol and kahweol esters content of classical coffee brews ranged from 5-232 to 2-1016 mg/L, respectively. Commercial blends contained 1-54 mg/L of total cafestol esters and 2-403 mg/L of total kahweol esters. Boiled coffee had the highest diterpene esters content, while filtered and instant brews showed the lowest concentrations. However, individual diterpene esters content was not affected by brewing procedure as in terms of kahweol esters, kahweol palmitate was the main compound in all samples, followed by kahweol linoleate, oleate and stearate. Higher amounts of cafestol palmitate and stearate were also observed compared to cafestol linoleate and cafestol oleate. The ratio of diterpene esters esterified with unsaturated fatty acids to total diterpene esters was considered as measure of their unsaturation in analyzed samples which varied from 47 to 52%. Providing new information regarding the diterpene esters content and their distribution in coffee brews will allow a better use of coffee as a functional beverage.

show abstract

Identification of chemical clusters discriminators of the roast degree in Arabica and Robusta coffee beans

Cited by 36 publications

References 22 publications

Analytical methods applied for the characterization and the determination of bioactive compounds in coffee

Analytical methods applied for the characterization and the determination of bioactive compounds in coffee

Quality assessment of Arabica and Robusta green and roasted coffees ? A rev

Variability of some diterpene esters in coffee beverages as influenced by brewing procedures

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