Quantitative studies on roast kinetics for bioactives in coffee
Roman Lang1, Erkan Firat Yagar, Anika Wahl
1Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany.
Journal of Agricultural and Food Chemistry
|November 27, 2013
Summary
Coffee roasting impacts bioactive compounds like trigonelline and N-methylpyridinium. Blending coffees of different roast levels is key to maximizing these beneficial compounds in your brew.
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Beverage Science
Background:
- Coffee contains various bioactive compounds, including trigonelline, N-methylpyridinium, caffeine, and caffeoylquinic acids.
- The concentrations of these bioactives can be influenced by coffee bean type and roasting process.
Purpose of the Study:
- To quantitatively analyze four key bioactives in roasted Arabica and Robusta coffees.
- To determine the correlation between bioactive concentrations and coffee roasting color.
- To assess the extraction efficiency of these bioactives during brewing.
Main Methods:
- Quantitative analysis of trigonelline, N-methylpyridinium, caffeine, and caffeoylquinic acids.
- Statistical correlation analysis between bioactive levels and roasting color.
- Brewing experiments to determine bioactive migration rates.
Main Results:
- Trigonelline and caffeoylquinic acids concentrations correlated positively with roasting color.
- N-methylpyridinium concentration showed an inverse correlation with roasting color.
- All four bioactives were extracted at over 90% efficiency when using a water-to-coffee ratio greater than 16.
Conclusions:
- Coffee roasting significantly alters the levels of key bioactives.
- Achieving high concentrations of all four studied bioactives requires blending coffees with different roasting colors.
- Optimal brewing parameters ensure near-quantitative extraction of these bioactives.
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