A novel basis for monitoring the coffee roasting process: Isomerization reactions of 3-caffeoylquinic and 4-caffeoylquinic acids. (December 2021)

• Record Type: Journal Article
• Authors: Macheiner, Lukas; Schmidt, Anatol; Mayer, Helmut K.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 152(2021)
• Publication Date: 2021-12
• Subjects: Coffee roasting -- Coffee bean matrices -- Chemical monitoring -- Chlorogenic acids -- Isomerization reactions; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.112343
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: 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 3-CQA and 4-CQA isomers after the crack reaction in contrast to C. arabica species was described for the first time. Graphical abstract: Image 1 Highlights: Isomerization of caffeoylquinic acids in comparable roasting stages of Arabica and Robusta Isomerization of caffeoylquinic acids in comparable roasting stages of different batch sizes Later degradation in Robusta of 3- and 4-caffeoylquinic acid after first crack than in Arabica Dicaffeoylquinic acids behaviour was comparable independent from Coffea species and batch size. Development of chlorogenic acids in accordance to other studies, but temperature settings differ