Polyamines in green and roasted coffee
Three polyamines, putrescine (1,4-diaminobutane), spermine (Ó,{D9}-bis({commaa}-aminopropylamino)butane), and spermidine (Ó-({commaa}-aminopropylamino)-{D9}-aminobutane), have been isolated from green coffee beans and identified by thin-layer chromatography. During the roasting process these polyamines are degraded, probably being precursors of coffee flavor formation. However, coffee beans of the same variety and harvested in the same year, which produced different beverage quality, showed similar polyamine content. No nitrite could be detected in the green bean, wich would avoid nitrosamine formation during the roasting process
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| Main Authors: | , , , |
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| Format: | biblioteca |
| Published: |
1977
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| Subjects: | BIOQUIMICA, CROMATOGRAFIA, GRANOS, COMPOSICION, CALIDAD, BEBIDAS, CAFE VERDE, ANALISIS DE CAFE VERDE, GRANOS TOSTADOS, POLIAMINAS, |
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| Summary: | Three polyamines, putrescine (1,4-diaminobutane), spermine (Ó,{D9}-bis({commaa}-aminopropylamino)butane), and spermidine (Ó-({commaa}-aminopropylamino)-{D9}-aminobutane), have been isolated from green coffee beans and identified by thin-layer chromatography. During the roasting process these polyamines are degraded, probably being precursors of coffee flavor formation. However, coffee beans of the same variety and harvested in the same year, which produced different beverage quality, showed similar polyamine content. No nitrite could be detected in the green bean, wich would avoid nitrosamine formation during the roasting process |
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