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Effects of roasting conditions on the physicochemical properties of Coffea arabica beans
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 5,  2015, pp.690-698
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.5.690
 Title & Authors
Effects of roasting conditions on the physicochemical properties of Coffea arabica beans
Suh, Yeon-Soo; Lee, Seung-Heon; Shang, Yafang; Lee, Won-Jong;
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 Abstract
Effects of roasting on physical (weight, volume, density and color) and chemical properties (total phenol, caffeine, chlorogenic acid and antioxidant properties) of three Arabica coffee beans (Brazil Bourbon, Indonesia Mandheling and Kenya Tatu) were investigated. A steady weight loss, volume increase, and bean density decrease were observed during the roasting process. The , , and values tended to decrease as the roasting temperature and time increased. Caffeine level was approximately 0.73% in green beans, and increased to 40-67% for darker roasts. Green beans contained the highest chlorogenic acid content, which decreased as the roasting temperature and time increased. The light- and medium-roasted coffee showed the highest total phenolol contents. The antioxidant activities were measured using DPPH and ABTS. The light-roasted coffee beans showed the highest antioxidant activities, and an approximately 36-51% loss in antioxidant activity was observed after further roasting. The flavor patterns of roasted coffee beans were analyzed using an electronic nose system based on gas chromatography. This analysis demonstrated that an electronic nose system can be applied to identify the green bean variety and the degree of roasting.
 Keywords
coffee;roasting;caffeine;chlorogenic acid;antioxidant properties;
 Language
Korean
 Cited by
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