The changes in chemical properties of coffee during roasting: A review

Abstract

Due to its chemical compounds, coffee has a good taste, pleasant aroma, stimulant effect, and health benefits. Roasting is a critical process to develop a good flavor and cup quality of the coffee brew. This article reviews the coffee chemical reaction proceeds during roasting, evaluates the roasted degree by physic and chemical approach and biochemical changes. The articles were compiled from ScienceDirect, SpringerLink, ResearchGate, and Google Scholar. Out of all of the collected papers, 40 articles were covered in this paper. The initial process of roasting is water content evaporating and continuously is followed by roasting phase including pyrolysis, Maillard reaction and caramelization. The roasted coffee degree is determined by visual, weight loss, acidity, and pop beans sound. The bioactive compounds of coffee such as chlorogenic acids, caffeine, and trigonelline affect brewed coffee’s cup quality. Chlorogenic acid and trigonelline significantly decrease during the roasting process. However, caffein is quite stable during roasting. The roasted coffee performs a function in the consumers’ health since in vitro and in vivo analysis present that bronze roasted espresso has the most powerful activity as anti-inflammatory and antioxidant.

Assessing the Effectiveness of Fuzzy-PID Controller under Temperature Setpoint Changes During Coffee Roasting Process

“…Among the various stages of coffee production, roasting is considered one of the most critical steps as it greatly influences the final taste and quality of the coffee. Roasting involves the application of heat to green coffee beans, resulting in numerous chemical and physical changes that affect the aroma, flavor, and color of the coffee [2]- [4]. Among the various parameters affecting the roasting process, temperature control is of utmost importance as it directly influences the chemical reactions occurring within the coffee beans.…”

Complex Profiling of Roasted Coffee Based on Origin and Production Scale

“…Socała et al evaluated in vitro and in vivo studies that demonstrated that coffee and its bioactive compounds exert neuroprotective effects, suggesting their preventive and/or therapeutic potential for different neurodegenerative conditions [16]. Many studies have been made on the correlation between bioactive compounds and roasting methods due to the fact that the physical, chemical, and taste properties of coffee are affected by temperature and roasting time [16][17][18][19][20][21]. A significant reduction in total chlorogenic acid content in coffee beans was observed during roasting [19,21].…”

“…Many studies have been made on the correlation between bioactive compounds and roasting methods due to the fact that the physical, chemical, and taste properties of coffee are affected by temperature and roasting time [16][17][18][19][20][21]. A significant reduction in total chlorogenic acid content in coffee beans was observed during roasting [19,21]. A medium degree of roasting offers the optimal ratio of flavor and bioactive compound content with a minimum amount of acrylamide formation [18,19].…”

“…A significant reduction in total chlorogenic acid content in coffee beans was observed during roasting [19,21]. A medium degree of roasting offers the optimal ratio of flavor and bioactive compound content with a minimum amount of acrylamide formation [18,19].…”

Caffeine Content of Bondowoso Arabica Ground Coffee with Variation of Roasting Profile and Type of Packages

“…Roasted coffee has several levels of color. Furthermore, the degree of roasting of coffee based on the popping sound when roasted is categorized into light (beginning of first crack), medium (peak of first crack), medium-dark (beginning of second crack), dark roast (end of second crack) (Tarigan et al, 2022).…”