首页|A novel basis for monitoring the coffee roasting process: Isomerization reactions of 3-caffeoylquinic and 4-caffeoylquinic acids
A novel basis for monitoring the coffee roasting process: Isomerization reactions of 3-caffeoylquinic and 4-caffeoylquinic acids
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NSTL
Elsevier
The aim of this study was to investigate the changes of individual chlorogenic acids during the coffee roasting process under authentic commercial conditions. Unique chemical reactions of caffeoylquinic acid (CQA) and dicaffeoylquinic acid (diCQA) isomers were shown in different Coffea species (C. arabica vs. C. canephora), batch sizes (1 kg vs. 20 kg) and roaster designs. Temperature determination setups of different roaster machines appeared gave varying results. Isomerization reactions of CQA in C. arabica beans were observed between the end of the drying phase and the crack reaction. Regarding C. canephora beans, the slower degradation rate of 3CQA and 4-CQA isomers after the crack reaction in contrast to C. arabica species was described for the first time.
NSTL
Elsevier
