Comprehensive multidimensional GC for the characterization of roasted coffee beans

2004 ◽  
Vol 27 (5-6) ◽  
pp. 442-450 ◽  
Author(s):  
Luigi Mondello ◽  
Alessandro Casilli ◽  
Peter Quinto Tranchida ◽  
Paola Dugo ◽  
Rosaria Costa ◽  
...  
Keyword(s):  
Roasted Coffee ◽  
Coffee Beans ◽  
Roasted Coffee Beans

scholarly journals Comprehensive characterization of hydroxycinnamoyl derivatives in green and roasted coffee beans: A new group of methyl hydroxycinnamoyl quinate

2019 ◽  
Vol 2 ◽  
pp. 100033 ◽  
Author(s):  
Gelila Asamenew ◽  
Heon-Woong Kim ◽  
Min-Ki Lee ◽  
Seon-Hye Lee ◽  
Suji Lee ◽  
...  
Keyword(s):  
Roasted Coffee ◽  
Coffee Beans ◽  
Roasted Coffee Beans ◽  
Comprehensive Characterization

scholarly journals Authentication ofCoffea arabicaaccording to Triacylglycerol Stereospecific Composition

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
L. Cossignani ◽  
D. Montesano ◽  
M. S. Simonetti ◽  
F. Blasi
Keyword(s):  
Chromatographic Method ◽  
Methyl Esters ◽  
Lipid Fraction ◽  
Stereospecific Analysis ◽  
Roasted Coffee ◽  
Linear Discriminant ◽  
Fa Composition ◽  
Coffee Beans ◽  
Roasted Coffee Beans

Stereospecific analysis is an important tool for the characterization of lipid fraction of food products. In the present research, an approach to characterizearabicaandrobustavarieties by structural analysis of the triacylglycerol (TAG) fraction is reported. The lipids were Soxhlet extracted from ground roasted coffee beans with petroleum ether, and the fatty acids (FA) were determined as their corresponding methyl esters. The results of a chemical-enzymatic-chromatographic method were elaborated by a chemometric procedure, Linear Discriminant Analysis (LDA). According to the total and intrapositional FA composition of TAG fraction, the obtained results were able to characterize roasted pure coffee samples and coffee mixtures with 10%robustacoffee added toarabicacoffee. Totally correct classified samples were obtained when the TAG stereospecific results of the considered coffee mixture (90 : 10arabica/robusta) were elaborated by LDA procedure.

Characterization of Flavor Compounds During Grinding of Roasted Coffee Beans

2003 ◽  
Author(s):  
Masayuki Akiyama ◽  
Kazuya Murakami ◽  
Noboru Ohtani ◽  
Keiji Iwatsuki ◽  
Kazuyoshi Sotoyama ◽  
...  
Keyword(s):  
Flavor Compounds ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
Roasted Coffee Beans

scholarly journals Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1347
Author(s):  
Ja-Myung Yu ◽  
Mingi Chu ◽  
Hyunbeen Park ◽  
Jooyeon Park ◽  
Kwang-Geun Lee
Keyword(s):  
Volatile Compounds ◽  
Extraction Methods ◽  
Measured Signal ◽  
Roasted Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Espresso Coffee ◽  
Roasting Temperature ◽  
Roasted Coffee Beans ◽  
Significant Factors

Volatile compounds of coffee brewed under various roasting conditions and by different brewing methods were analyzed. Green coffee beans (Coffea arabica) were roasted at 235 °C for 13 min, 240 °C for 15 min, and 245 °C for 17 min. Roasted coffee beans were ground into particles of three different sizes (710, 500, and 355 μm) and brewed by an espresso coffee machine and the cold brew method. Three types of water (filtered, tap, and bottled) were used for coffee extraction. SPME-GC-MS results indicated that increasing the roasting temperature and time increased the levels of 2,2′-methylene-bis-furan, guaiacol, and 4-ethylguaiacol (p < 0.05) and decreased the levels of furfural (p < 0.05). Grind size was inversely proportional to the measured signal of volatiles by GC-MS (p < 0.05). The measured GC/MS intensities of 2-methylpyrazine, 2,5-dimethylpyrazine, and 2-methoxy-4-vinylphenol were significantly higher in coffee brewed with filtered water (p < 0.05) than tap and bottled water. 2-Methylpyrazine, 1-methylpyrrole, and 2-acetylfuran were the most abundant components in the cold brew. Overall, roasting conditions and extraction methods were determined to be significant factors for volatile compounds in coffee. This is the first study showing the analysis of volatile compounds in coffee according to various types of water and extraction methods, such as espresso and cold brew coffee.

Comparison of Extraction Methods for Caffeine, Chlorogenic Acids and Trigonelline in Green and Roasted Coffee Beans

2001 ◽  
Author(s):  
Adriana S. Franca ◽  
Leandro S. Oliveira ◽  
Maria Lúcia A. Borges ◽  
Vany P. Ferraz
Keyword(s):  
Extraction Methods ◽  
Chlorogenic Acids ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
Roasted Coffee Beans
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