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Effect of Roasting Conditions on the Polycyclic Aromatic Hydrocarbon Content in Ground Arabica Coffee and Coffee Brew

✍ Scribed by Houessou, Justin Koffi; Maloug, Saber; Leveque, Anne-Sophie; Delteil, Corine; Heyd, Bertrand; Camel, Valérie

Book ID
118032352
Publisher
American Chemical Society
Year
2007
Tongue
English
Weight
185 KB
Volume
55
Category
Article
ISSN
0021-8561

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Coffee beans of Coffea liberica (robusta) variety were roasted using convection and microwave heating. For roasting we used green coffee beans of 7.5% moisture content, and beans wetted to 10% moisture content and dried to 5% moisture content. The content of 5-hydroxytryptamides of carboxylic acids