Chlorogenic acid (CGA) determination in roasted coffee beans by Near Infrared (NIR) spectroscopy

2014 ◽  
Vol 7 (4) ◽  
pp. 139-142 ◽  
Author(s):  
Jiajia Shan ◽  
Tetsuhito Suzuki ◽  
Diding Suhandy ◽  
Yuichi Ogawa ◽  
Naoshi Kondo
Keyword(s):  
Chlorogenic Acid ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
Roasted Coffee Beans

scholarly journals Reliable Discrimination of Green Coffee Beans Species: A Comparison of UV-Vis-Based Determination of Caffeine and Chlorogenic Acid with Non-Targeted Near-Infrared Spectroscopy

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 788
Author(s):  
Adnan Adnan ◽  
Marcel Naumann ◽  
Daniel Mörlein ◽  
Elke Pawelzik
Keyword(s):  
Chlorogenic Acid ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Coffea Canephora ◽  
Green Coffee ◽  
Linear Discriminant ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Vis Spectroscopy

Species adulteration is a common problem in the coffee trade. Several attempts have been made to differentiate among species. However, finding an applicable methodology that would consider the various aspects of adulteration remains a challenge. This study investigated an ultraviolet–visible (UV-Vis) spectroscopy-based determination of caffeine and chlorogenic acid contents, as well as the applicability of non-targeted near-infrared (NIR) spectroscopy, to discriminate between green coffee beans of the Coffea arabica (Arabica) and Coffea canephora (Robusta) species from Java Island, Indonesia. The discrimination was conducted by measuring the caffeine and chlorogenic acid content in the beans using UV-Vis spectroscopy. The data related to both compounds was processed using linear discriminant analysis (LDA). Information about the diffuse reflectance (log 1/R) spectra of intact beans was determined by NIR spectroscopy and analyzed using multivariate analysis. UV-Vis spectroscopy attained an accuracy of 97% in comparison to NIR spectroscopy’s accuracy by selected wavelengths of LDA (95%). The study suggests that both methods are applicable to discriminate reliably among species.

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

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

Catechol - an Oviposition Stimulant for Cigarette Beetle in Roasted Coffee Beans

2014 ◽  
Vol 40 (5) ◽  
pp. 452-457 ◽  
Author(s):  
Atsuhiko Nagasawa ◽  
Yuji Kamada ◽  
Yuji Kosaka ◽  
Naohiro Arakida ◽  
Masatoshi Hori
Keyword(s):  
Oviposition Stimulant ◽  
Roasted Coffee ◽  
Cigarette Beetle ◽  
Coffee Beans ◽  
Roasted Coffee Beans
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