Effect of roasting conditions on several chemical constituents of Vietnam Robusta coffee

Autor/innen

  • Tran Van Cuong College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling
  • Liu Hong Ling College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling
  • Guo Kang Quan College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling
  • Tran Duc Tiep VietNam Russian Vocation College N01, Xuan Hoa Area, Phuc Yen City
  • Xia Nan College of Food Science and Engineering, Northwest A&F University, Yangling
  • Chen Xian Qing College of Food Science and Engineering, Northwest A&F University, Yangling
  • Tran Le Linh Vietnam Forsetry University, Xuan Mai Area, Chuong My District, Ha Noi City

Schlagwörter:

caffeine, tannin, trigonelline, acrylamide, chlorogenic

Abstract

This study was conducted to determine the effect of roasting conditions on chemical constituents of Vietnam robusta coffee. The contents of acrylamide, chlorogenic acid and tannins were higher in green coffee than in roasted coffee and decreased as roasting condition increased, which ranged from 6.53 to 91.36 μg/100g, 1.54 to 55.51 mg/g and 3.14 to 651.59 mg/10g, respectively. In addition,
the content of trigonelline ranged from 1.43 to 64.24 mg/10g, which gave the highest value in green coffee, then decreased rapidly, while in the Italian roast it was not present at all. Caffeine content ranged from 15.30 to 35.91 mg/g and presented the lowest value in the case of green coffee, then increased reaching the highest value at 240 oC, after that decreasing gradually and slowly.

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Veröffentlicht

2014-11-20

Ausgabe

Bd. 38 Nr. 2 (2014)

Rubrik

ORIGINAL ARTICLES

Zitationsvorschlag

„Effect of roasting conditions on several chemical constituents of Vietnam Robusta coffee“. 2014. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 38 (2): 43-56. https://ojs.ugal.ro/index.php/food/article/view/1744.