Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity

This study aimed to investigate the ways in which the thermal behavior, composition, and volatile compound contents of roasted coffee beans depend on variety and roasting intensity. The thermal analysis revealed various transformations in coffee composition, namely, drying, water loss, and decomposi...
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Autor*in:	Thomas Dippong [verfasserIn] Monica Dan [verfasserIn] Melinda Haydee Kovacs [verfasserIn] Emoke Dalma Kovacs [verfasserIn] Erika Andrea Levei [verfasserIn] Oana Cadar [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	coffee thermal behavior volatile organic compounds chemical composition variety roasting intensity

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 11(2022), 19, p 3146
Übergeordnetes Werk:	volume:11 ; year:2022 ; number:19, p 3146

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods11193146

Katalog-ID:	DOAJ021323593

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language	English
source	In Foods 11(2022), 19, p 3146 volume:11 year:2022 number:19, p 3146
sourceStr	In Foods 11(2022), 19, p 3146 volume:11 year:2022 number:19, p 3146
format_phy_str_mv	Article
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topic_facet	coffee thermal behavior volatile organic compounds chemical composition variety roasting intensity Chemical technology
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authorswithroles_txt_mv	Thomas Dippong @@aut@@ Monica Dan @@aut@@ Melinda Haydee Kovacs @@aut@@ Emoke Dalma Kovacs @@aut@@ Erika Andrea Levei @@aut@@ Oana Cadar @@aut@@
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callnumber-first	T - Technology
author	Thomas Dippong
spellingShingle	Thomas Dippong misc TP1-1185 misc coffee misc thermal behavior misc volatile organic compounds misc chemical composition misc variety misc roasting intensity misc Chemical technology Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity
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topic_title	TP1-1185 Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity coffee thermal behavior volatile organic compounds chemical composition variety roasting intensity
topic	misc TP1-1185 misc coffee misc thermal behavior misc volatile organic compounds misc chemical composition misc variety misc roasting intensity misc Chemical technology
topic_unstemmed	misc TP1-1185 misc coffee misc thermal behavior misc volatile organic compounds misc chemical composition misc variety misc roasting intensity misc Chemical technology
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title	Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity
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title_full	Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity
author_sort	Thomas Dippong
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title_sort	analysis of volatile compounds, composition, and thermal behavior of coffee beans according to variety and roasting intensity
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title_auth	Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity
abstract	This study aimed to investigate the ways in which the thermal behavior, composition, and volatile compound contents of roasted coffee beans depend on variety and roasting intensity. The thermal analysis revealed various transformations in coffee composition, namely, drying, water loss, and decomposition of polysaccharides, lipids, amino acids, and proteins. The results showed that volatile compounds are released differently in coffee depending on coffee type and degree of roasting. The most abundant volatile compounds present in the samples were 2-butanone, furan, 2-methylfuran, methyl formate, 2.3-pentanedione, methylpyrazine, acetic acid, furfural, 5-methyl furfural, and 2-furanmethanol. The total polyphenol contents ranged between 13.3 and 18.9 g gallic acid/kg, being slightly higher in Robusta than in Arabica varieties and in more intensely roasted beans compared to medium-roasted beans. The Robusta variety has higher mineral contents than Arabica, and the contents of most minerals (K, Ca, Mg, Fe, Cu, P, N, and S) increased with roasting intensity. Discrimination between coffee varieties and roasting intensities is possible based on mineral and polyphenol contents.
abstractGer	This study aimed to investigate the ways in which the thermal behavior, composition, and volatile compound contents of roasted coffee beans depend on variety and roasting intensity. The thermal analysis revealed various transformations in coffee composition, namely, drying, water loss, and decomposition of polysaccharides, lipids, amino acids, and proteins. The results showed that volatile compounds are released differently in coffee depending on coffee type and degree of roasting. The most abundant volatile compounds present in the samples were 2-butanone, furan, 2-methylfuran, methyl formate, 2.3-pentanedione, methylpyrazine, acetic acid, furfural, 5-methyl furfural, and 2-furanmethanol. The total polyphenol contents ranged between 13.3 and 18.9 g gallic acid/kg, being slightly higher in Robusta than in Arabica varieties and in more intensely roasted beans compared to medium-roasted beans. The Robusta variety has higher mineral contents than Arabica, and the contents of most minerals (K, Ca, Mg, Fe, Cu, P, N, and S) increased with roasting intensity. Discrimination between coffee varieties and roasting intensities is possible based on mineral and polyphenol contents.
abstract_unstemmed	This study aimed to investigate the ways in which the thermal behavior, composition, and volatile compound contents of roasted coffee beans depend on variety and roasting intensity. The thermal analysis revealed various transformations in coffee composition, namely, drying, water loss, and decomposition of polysaccharides, lipids, amino acids, and proteins. The results showed that volatile compounds are released differently in coffee depending on coffee type and degree of roasting. The most abundant volatile compounds present in the samples were 2-butanone, furan, 2-methylfuran, methyl formate, 2.3-pentanedione, methylpyrazine, acetic acid, furfural, 5-methyl furfural, and 2-furanmethanol. The total polyphenol contents ranged between 13.3 and 18.9 g gallic acid/kg, being slightly higher in Robusta than in Arabica varieties and in more intensely roasted beans compared to medium-roasted beans. The Robusta variety has higher mineral contents than Arabica, and the contents of most minerals (K, Ca, Mg, Fe, Cu, P, N, and S) increased with roasting intensity. Discrimination between coffee varieties and roasting intensities is possible based on mineral and polyphenol contents.
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container_issue	19, p 3146
title_short	Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity
url	https://doi.org/10.3390/foods11193146 https://doaj.org/article/8a7afb2932f9451bbfccb459245e8326 https://www.mdpi.com/2304-8158/11/19/3146 https://doaj.org/toc/2304-8158
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