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A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC

โœ Scribed by L.C. Trugo; R. Macrae

Publisher
Elsevier Science
Year
1984
Tongue
English
Weight
371 KB
Volume
15
Category
Article
ISSN
0308-8146

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โœฆ Synopsis

A method, based on HPLC, described in our previous publication for the ana,!ysis of chlorogenic acids in instant coffee, was used in a study of the effect of roasting on the chlorogenic acid composition of Arabica and Robusta coffee. The degradation of seven chlorogenic acids was followed during roasting. Losses of about 60 % were observed when mild roasting conditions were used and almost 100 % after severe roasting. Considerable differences in degradation rates of individual isomers were observed so that the composition of chlorogenic acids changed throughout the roasting process. Thus the degree of roasting may have a direct influence on the finalproduct)qavour as the individual isomers have difJerent sensory properties.

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