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High-resolution1H NMR investigation of coffee

✍ Scribed by Bosco, Marco; Toffanin, Renato; Palo, Dario de; Zatti, Luisa; Segre, Annalaura

Publisher
John Wiley and Sons
Year
1999
Tongue
English
Weight
144 KB
Volume
79
Category
Article
ISSN
0022-5142

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✦ Synopsis

Recent successful applications of NMR spectroscopy and imaging in food science prompted the authors to use these new techniques for the analysis of espresso coffee. The target of this work was to identify an experimental procedure to obtain maximum information from high-resolution 1 H spectra. Only the espresso coffee was considered as the true food, since it includes all aromatic substances responsible for the coffee aroma and taste. A big effort was made in order to select an easy, quick and non-degrading procedure to analyse the espresso cup content, preventing arti®cial or natural degradation effects with a particular care in the measurement of labile and volatile components. The procedure was tested on two arabica and one robusta samples; each sample was prepared with three roasting degrees to follow the chemical changes due to the roasting process. Moreover, one water extract was prepared also from ground green coffees. As a comparison, each coffee extract was prepared both with a standard espresso coffee machine' and with a mocha' as used in the domestic setting. Signi®cant differences among the three samples were observed. Moreover, for all samples, as a function of the roasting degree, a clear trend in the chemical composition was observed.

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