Effects of Different Processing Methods of Coffee <i>Arabica</i> on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content

Effects of Different Processing Methods of Coffee <i>Arabica</i> on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content

An effect of a processing method (dry and wet) and a degree of roasting (light, medium, and dark) of 15 coffee (<i>Coffea arabica</i>) samples on the content of caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide (AA), and on the colour parameters L*, a*, and b* was eva...

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Bibliographic Details
Main Authors: Olga Cwiková, Tomas Komprda, Viera Šottníková, Zdeněk Svoboda, Jana Simonová, Jan Slováček, Miroslav Jůzl
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
colour assessment
GC/MS chromatography
degree of roasting
Maillard reaction
Online Access:https://www.mdpi.com/2304-8158/11/20/3295

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