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

Tran Van Cuong; Liu Hong Ling; Guo Kang Quan; Tran Duc Tiep; Xia Nan; Chen Xian Qing; Tran Le Linh

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

Keywords: 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.

Downloads

Download data is not yet available.