The Analysis of Chlorogenic Acid and Caffeine Content and Its Correlation with Coffee Bean Color under Different Roasting Degree and Sources of Coffee (<i>Coffea arabica</i> Typica)

Coffee is one of the main economic crops in the world and is now widely grown throughout Taiwan. The process of roasting coffee begins with the heating and smooth expansion of raw beans, which leads to changes in appearance and color while affecting the flavor and taste of coffee. So far, most coffe...

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Autores principales:	Chia-Fang Tsai, Irvan Prawira Julius Jioe
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Coffea arabica</i> caffeine chlorogenic acid coffee bean color Chemical technology TP1-1185 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/2d393cbfbdf44b1da4a5e66fd5b207ec
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spelling	oai:doaj.org-article:2d393cbfbdf44b1da4a5e66fd5b207ec2021-11-25T18:51:41ZThe Analysis of Chlorogenic Acid and Caffeine Content and Its Correlation with Coffee Bean Color under Different Roasting Degree and Sources of Coffee (<i>Coffea arabica</i> Typica)10.3390/pr91120402227-9717https://doaj.org/article/2d393cbfbdf44b1da4a5e66fd5b207ec2021-11-01T00:00:00Zhttps://www.mdpi.com/2227-9717/9/11/2040https://doaj.org/toc/2227-9717Coffee is one of the main economic crops in the world and is now widely grown throughout Taiwan. The process of roasting coffee begins with the heating and smooth expansion of raw beans, which leads to changes in appearance and color while affecting the flavor and taste of coffee. So far, most coffee manufacturers have used visual inspection or colorimeter methods to identify differences in coffee quality. Moreover, there is no literature discussing the correlation of roasted bean color with caffeine and chlorogenic acid content. Therefore, the purpose of this experiment was to analyze the chlorogenic acid and caffeine content and their correlation with bean color under different roasting degrees and from different sources to establish basic data for the rapid identification of coffee quality in the future. In this experiment, the coffee <i>Coffea arabica</i> typica from Dongshan, Gukeng, and Sumatra’s Indonesian rainforest was used, and the beans were roasted into four degrees: raw bean, light, medium, and dark roast, to investigate the appearance of the coffee beans and its correlation with caffeine and chlorogenic acid content. The results showed that with a higher roasting degree, caffeine content increased gradually, except for Indonesian beans, but the chlorogenic acid content in all samples showed a declining trend with the increase in roasting degree. The correlation between the chlorogenic acid content and the color space value of the coffee bean color shows that L, a, and h° in both ground and unground coffee are highly correlated. The C* value of the ground and unground coffee showed a correlation coefficient of r = 0.159 ns and 0.299 ns, respectively. The correlation between the caffeine content and the color space value of the unground coffee bean shows that the a, b, and C* value is highly correlated with the caffeine content. The color space values of ground coffee beans show no correlation with caffeine.Chia-Fang TsaiIrvan Prawira Julius JioeMDPI AGarticle<i>Coffea arabica</i>caffeinechlorogenic acidcoffee bean colorChemical technologyTP1-1185ChemistryQD1-999ENProcesses, Vol 9, Iss 2040, p 2040 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Coffea arabica</i> caffeine chlorogenic acid coffee bean color Chemical technology TP1-1185 Chemistry QD1-999
spellingShingle	<i>Coffea arabica</i> caffeine chlorogenic acid coffee bean color Chemical technology TP1-1185 Chemistry QD1-999 Chia-Fang Tsai Irvan Prawira Julius Jioe The Analysis of Chlorogenic Acid and Caffeine Content and Its Correlation with Coffee Bean Color under Different Roasting Degree and Sources of Coffee (<i>Coffea arabica</i> Typica)
description	Coffee is one of the main economic crops in the world and is now widely grown throughout Taiwan. The process of roasting coffee begins with the heating and smooth expansion of raw beans, which leads to changes in appearance and color while affecting the flavor and taste of coffee. So far, most coffee manufacturers have used visual inspection or colorimeter methods to identify differences in coffee quality. Moreover, there is no literature discussing the correlation of roasted bean color with caffeine and chlorogenic acid content. Therefore, the purpose of this experiment was to analyze the chlorogenic acid and caffeine content and their correlation with bean color under different roasting degrees and from different sources to establish basic data for the rapid identification of coffee quality in the future. In this experiment, the coffee <i>Coffea arabica</i> typica from Dongshan, Gukeng, and Sumatra’s Indonesian rainforest was used, and the beans were roasted into four degrees: raw bean, light, medium, and dark roast, to investigate the appearance of the coffee beans and its correlation with caffeine and chlorogenic acid content. The results showed that with a higher roasting degree, caffeine content increased gradually, except for Indonesian beans, but the chlorogenic acid content in all samples showed a declining trend with the increase in roasting degree. The correlation between the chlorogenic acid content and the color space value of the coffee bean color shows that L, a, and h° in both ground and unground coffee are highly correlated. The C* value of the ground and unground coffee showed a correlation coefficient of r = 0.159 ns and 0.299 ns, respectively. The correlation between the caffeine content and the color space value of the unground coffee bean shows that the a, b, and C* value is highly correlated with the caffeine content. The color space values of ground coffee beans show no correlation with caffeine.
format	article
author	Chia-Fang Tsai Irvan Prawira Julius Jioe
author_facet	Chia-Fang Tsai Irvan Prawira Julius Jioe
author_sort	Chia-Fang Tsai
title	The Analysis of Chlorogenic Acid and Caffeine Content and Its Correlation with Coffee Bean Color under Different Roasting Degree and Sources of Coffee (<i>Coffea arabica</i> Typica)
title_short	The Analysis of Chlorogenic Acid and Caffeine Content and Its Correlation with Coffee Bean Color under Different Roasting Degree and Sources of Coffee (<i>Coffea arabica</i> Typica)
title_full	The Analysis of Chlorogenic Acid and Caffeine Content and Its Correlation with Coffee Bean Color under Different Roasting Degree and Sources of Coffee (<i>Coffea arabica</i> Typica)
title_fullStr	The Analysis of Chlorogenic Acid and Caffeine Content and Its Correlation with Coffee Bean Color under Different Roasting Degree and Sources of Coffee (<i>Coffea arabica</i> Typica)
title_full_unstemmed	The Analysis of Chlorogenic Acid and Caffeine Content and Its Correlation with Coffee Bean Color under Different Roasting Degree and Sources of Coffee (<i>Coffea arabica</i> Typica)
title_sort	analysis of chlorogenic acid and caffeine content and its correlation with coffee bean color under different roasting degree and sources of coffee (<i>coffea arabica</i> typica)
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/2d393cbfbdf44b1da4a5e66fd5b207ec
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The Analysis of Chlorogenic Acid and Caffeine Content and Its Correlation with Coffee Bean Color under Different Roasting Degree and Sources of Coffee (<i>Coffea arabica</i> Typica)

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