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Changes in Major Chemical Constituents of Green Coffee Beans during the Roasting  

Kim, Kwan-Jung (Technical Research Institute, DongSuh Foods Corporation)
Park, Seung-Kook (Department of Food Science and Biotechnology, Kyung Hee University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.2, 2006 , pp. 153-158 More about this Journal
Abstract
Changes in contents of amino acids, caffeine, trigonelline, chlorogenic acid, and monosaccharides in green coffee beans during roasting were investigated. During roasting, amino acid contents of Arabica and Robusta coffees decreased by 30%, among which cysteine, serine, lysine, and arginine contents markedly decreased, whereas those of glutamic acid, glycine, alanine, valine, isoleucine, leucine, and phenylalanine slightly decreased or increased. Caffeine contents of Arabica and Robusta were 1 and 2%, respectively, and remained unchanged during roasting. Trigonellin content of Arabica (0.87%-0.90%) was slightly higher than that of Robusta (0.74%), and 50 to 65% trigonellin degraded when green beans were heavily roasted. Chlorogenic acid levels of Robusta and Arabica were 4.82, and 4.38-4.66%, respectively. About 90% chIorogenic acid degraded with heavy roating. Total monosaccharide contents of Arabica and Robusta were 38.1-38.7 and 37.7%, respectively, and gradually decreased with roasting.
Keywords
coffee beans; roasting process; chemical constituents;
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