Monitoring of Chemical Changes in Coffee Beans during the Roasting Process Using Different Roasting Technologies with Nuclear Magnetic Resonance Spectroscopy
The roasting process is an important step in coffee production, leading to important physical and chemical changes that are responsible for the sensory quality of a coffee beverage. Besides the commonly used drum roasters, a newly developed infrared roaster can be used to roast green coffee beans. I...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/9/4/87 |
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| author | Vera Gottstein Katrin Krumbügel Thomas Kuballa Steffen Schwarz Enrico Walch Pascal Walch Dirk W. Lachenmeier |
| author_facet | Vera Gottstein Katrin Krumbügel Thomas Kuballa Steffen Schwarz Enrico Walch Pascal Walch Dirk W. Lachenmeier |
| author_sort | Vera Gottstein |
| collection | DOAJ |
| description | The roasting process is an important step in coffee production, leading to important physical and chemical changes that are responsible for the sensory quality of a coffee beverage. Besides the commonly used drum roasters, a newly developed infrared roaster can be used to roast green coffee beans. In this study, <sup>1</sup>H nuclear magnetic resonance (NMR) spectroscopy was used to analyze the fat and aqueous extracts of coffee beans roasted to different degrees of roasting using a professional drum roaster, a hot air fluidized bed sample roaster and an infrared roaster. Caffeine-containing and decaffeinated <i>Coffea arabica</i> coffee samples were used to monitor the roasting process in the different roasters. Compared with the drum-roasted coffee sample, the formation and degradation of NMR-detectable components in the coffee sample roasted with the infrared roaster and the hot air roaster were time-dependent. In the decaffeinated coffee sample, compounds such as kahweol, caffeoylquinic acid and trigonelline were found to occur at lower levels. The formation and degradation of the NMR-detectable compounds in the decaffeinated coffee sample also occurred with a time lag or to a lesser extent than in the caffeine-containing coffee sample. |
| first_indexed | 2024-03-08T21:00:00Z |
| format | Article |
| id | doaj.art-bb05abe26e044da09c14bf5ee5ea2dd8 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-08T21:00:00Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-bb05abe26e044da09c14bf5ee5ea2dd82023-12-22T13:53:51ZengMDPI AGBeverages2306-57102023-10-01948710.3390/beverages9040087Monitoring of Chemical Changes in Coffee Beans during the Roasting Process Using Different Roasting Technologies with Nuclear Magnetic Resonance SpectroscopyVera Gottstein0Katrin Krumbügel1Thomas Kuballa2Steffen Schwarz3Enrico Walch4Pascal Walch5Dirk W. Lachenmeier6Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanyCoffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, GermanyKammerer GmbH, An der B10, 75196 Remchingen, GermanyKammerer GmbH, An der B10, 75196 Remchingen, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanyThe roasting process is an important step in coffee production, leading to important physical and chemical changes that are responsible for the sensory quality of a coffee beverage. Besides the commonly used drum roasters, a newly developed infrared roaster can be used to roast green coffee beans. In this study, <sup>1</sup>H nuclear magnetic resonance (NMR) spectroscopy was used to analyze the fat and aqueous extracts of coffee beans roasted to different degrees of roasting using a professional drum roaster, a hot air fluidized bed sample roaster and an infrared roaster. Caffeine-containing and decaffeinated <i>Coffea arabica</i> coffee samples were used to monitor the roasting process in the different roasters. Compared with the drum-roasted coffee sample, the formation and degradation of NMR-detectable components in the coffee sample roasted with the infrared roaster and the hot air roaster were time-dependent. In the decaffeinated coffee sample, compounds such as kahweol, caffeoylquinic acid and trigonelline were found to occur at lower levels. The formation and degradation of the NMR-detectable compounds in the decaffeinated coffee sample also occurred with a time lag or to a lesser extent than in the caffeine-containing coffee sample.https://www.mdpi.com/2306-5710/9/4/87roasting processcoffeedecaffeinated coffeeNMRdrum roasterinfrared roaster |
| spellingShingle | Vera Gottstein Katrin Krumbügel Thomas Kuballa Steffen Schwarz Enrico Walch Pascal Walch Dirk W. Lachenmeier Monitoring of Chemical Changes in Coffee Beans during the Roasting Process Using Different Roasting Technologies with Nuclear Magnetic Resonance Spectroscopy Beverages roasting process coffee decaffeinated coffee NMR drum roaster infrared roaster |
| title | Monitoring of Chemical Changes in Coffee Beans during the Roasting Process Using Different Roasting Technologies with Nuclear Magnetic Resonance Spectroscopy |
| title_full | Monitoring of Chemical Changes in Coffee Beans during the Roasting Process Using Different Roasting Technologies with Nuclear Magnetic Resonance Spectroscopy |
| title_fullStr | Monitoring of Chemical Changes in Coffee Beans during the Roasting Process Using Different Roasting Technologies with Nuclear Magnetic Resonance Spectroscopy |
| title_full_unstemmed | Monitoring of Chemical Changes in Coffee Beans during the Roasting Process Using Different Roasting Technologies with Nuclear Magnetic Resonance Spectroscopy |
| title_short | Monitoring of Chemical Changes in Coffee Beans during the Roasting Process Using Different Roasting Technologies with Nuclear Magnetic Resonance Spectroscopy |
| title_sort | monitoring of chemical changes in coffee beans during the roasting process using different roasting technologies with nuclear magnetic resonance spectroscopy |
| topic | roasting process coffee decaffeinated coffee NMR drum roaster infrared roaster |
| url | https://www.mdpi.com/2306-5710/9/4/87 |
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