Monitoring of Chemical Changes in Coffee Beans during the Roasting Process Using Different Roasting Technologies with Nuclear Magnetic Resonance Spectroscopy

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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Bibliographic Details
Main Authors: Vera Gottstein, Katrin Krumbügel, Thomas Kuballa, Steffen Schwarz, Enrico Walch, Pascal Walch, Dirk W. Lachenmeier
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Beverages
Subjects:
roasting process
coffee
decaffeinated coffee
NMR
drum roaster
infrared roaster
Online Access:https://www.mdpi.com/2306-5710/9/4/87

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