<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>During the roasting process, a cascade of chemical reactions occur, from which non-volatile compounds degrade and form new compounds with potential aroma attributes. Considering that the roasting process significantly influences the biologically active compound concentration and some unwanted compound formation, such as acrylamide, it is crucial to understand the roasting process from both positive and negative aspects. The aim of this study was to evaluate the chemical composition changes in different roast level coffee samples from Colombia. The moisture, pH, acrylamide, total phenolic, and flavonoid content, and the volatile compound profile were analysed for coffee samples roasted at three different roast levels (light, medium, dark). The results showed a decrease of total phenolic and flavonoid concentration with increased roast level. Acrylamide concentration reached the highest peak in the medium roasted and the lowest in dark roasted coffee. With increasing roast level, the volatile organic acid concentration decreased, while furan and phenol compound concentration increased in the dark roasted coffee. Dark roasted coffee had the lowest acrylamide and organic acid concentration, and the highest pH in brew, which would be more suitable for coffee consumers with a sensitive stomach.</p>
</abstract>

During the roasting process, a cascade of chemical reactions occur, from which non-volatile compounds degrade and form new compounds with potential aroma attributes. Considering that the roasting process significantly influences the biologically active compound concentration and some unwanted compound formation, such as acrylamide, it is crucial to understand the roasting process from both positive and negative aspects. The aim of this study was to evaluate the chemical composition changes in different roast level coffee samples from Colombia. The moisture, pH, acrylamide, total phenolic, and flavonoid content, and the volatile compound profile were analysed for coffee samples roasted at three different roast levels (light, medium, dark). The results showed a decrease of total phenolic and flavonoid concentration with increased roast level. Acrylamide concentration reached the highest peak in the medium roasted and the lowest in dark roasted coffee. With increasing roast level, the volatile organic acid concentration decreased, while furan and phenol compound concentration increased in the dark roasted coffee. Dark roasted coffee had the lowest acrylamide and organic acid concentration, and the highest pH in brew, which would be more suitable for coffee consumers with a sensitive stomach.

Impact of The Roast Level on Chemical Composition of Coffee from Colombia

Latvia University of Life Sciences and Technologies

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Impact of The Roast Level on Chemical Composition of Coffee from Colombia"}

During the roasting process, a cascade of chemical reactions occur, from which non-volatile compounds degrade and form new compounds with potential aroma...

Impact of The Roast Level on Chemical Composition of Coffee from Colombia

Publié en ligne: 03 mars 2022

Pages: 145 - 151

Reçu: 22 mars 2021

Accepté: 05 janv. 2022

DOI: https://doi.org/10.2478/prolas-2022-0022

Mots clés
roasting process, phenolic compounds, acrylamide, volatile profile, organic acids

© 2022 Ilze Laukalēja et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Impact of The Roast Level on Chemical Composition of Coffee from Colombia

Publié en ligne: 03 mars 2022

Pages: 145 - 151

Reçu: 22 mars 2021

Accepté: 05 janv. 2022

DOI: https://doi.org/10.2478/prolas-2022-0022

Mots clésroasting process, phenolic compounds, acrylamide, volatile profile, organic acids

© 2022 Ilze Laukalēja et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Mots clés
roasting process, phenolic compounds, acrylamide, volatile profile, organic acids