Profile of trigonelline, 5-cafeoylquinic acid and caffeine in coffee of different quality during roasting
Trigonelline, chlorogenic acids and caffeine are known to be relevant in establishing coffee quality, given that such substances contribute, either by degradation or direct action, to coffee aroma formation. Thus, the objective of the present study was to evaluate trigonelline, 5-cafeoyolquinic acid and caffeine profiles during roasting, for coffees previously classified according to cup quality. Results have shown that only the behaviour of trigonelline during roasting could be related to cup quality. It was also observed that the presence of defective beans significantly affects the behaviour of the three substances during roasting.
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| Main Authors: | , , , |
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| Format: | biblioteca |
| Published: |
2004
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| Subjects: | CAFE, COFFEA, SABOR, PROPIEDADES ORGANOLEPTICAS, CAFEINA, COMPOSICION QUIMICA, ACIDO CLOROGENICO, TOSTADO, TRIGONELINA, |
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