Quantitative studies on roast kinetics for bioactives in coffee

Roman Lang; Erkan Firat Yagar; Anika Wahl; Anja Beusch; Andreas Dunkel; Natalie Dieminger; Rudolf Eggers; Gerhard Bytof; Herbert Stiebitz; Ingo Lantz; Thomas Hofmann

doi:10.1021/jf403846g

Quantitative studies on roast kinetics for bioactives in coffee

Roman Lang (First Author), Erkan Firat Yagar (Co-Author), Anika Wahl (Co-Author), Anja Beusch (Co-Author), Andreas Dunkel (Co-Author), Natalie Dieminger (Co-Author), Rudolf Eggers (Co-Author), Gerhard Bytof (Co-Author), Herbert Stiebitz (Co-Author), Ingo Lantz (Co-Author), Thomas Hofmann^* (Last Author)

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

39 Scopus citations

Abstract

Quantitative analysis of the bioactives trigonelline (1), N-methylpyridinium (2), caffeine (3), and caffeoylquinic acids (4) in a large set of roasted Arabica (total sample size n = 113) and Robusta coffees (total sample size n = 38) revealed that the concentrations of 1 and 4 significantly correlated with the roasting color (P < 0.001, two tailed), whereas that of 2 significantly correlated inversely with the color (P < 0.001, two tailed). As dark-roasted coffees were rich in N-methylpyridinium whereas light-roasted coffees were rich in trigonelline and caffeoylquinic acids, manufacturing of roast coffees rich in all four bioactives would therefore necessitate blending of two or even more coffees of different roasting colors. Additional experiments on the migration rates during coffee brewing showed that all four bioactives were nearly quantitatively extracted in the brew (>90%) when a water volume/coffee powder ratio of >16 was used.

Original language	English
Pages (from-to)	12123-12128
Number of pages	6
Journal	Journal of Agricultural and Food Chemistry
Volume	61
Issue number	49
DOIs	https://doi.org/10.1021/jf403846g
State	Published - 11 Dec 2013
Externally published	Yes

Keywords

N-methylpyridinium
caffeine
caffeoylquinic acids
coffee
roasting color
trigonelline

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10.1021/jf403846g

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title = "Quantitative studies on roast kinetics for bioactives in coffee",

abstract = "Quantitative analysis of the bioactives trigonelline (1), N-methylpyridinium (2), caffeine (3), and caffeoylquinic acids (4) in a large set of roasted Arabica (total sample size n = 113) and Robusta coffees (total sample size n = 38) revealed that the concentrations of 1 and 4 significantly correlated with the roasting color (P < 0.001, two tailed), whereas that of 2 significantly correlated inversely with the color (P < 0.001, two tailed). As dark-roasted coffees were rich in N-methylpyridinium whereas light-roasted coffees were rich in trigonelline and caffeoylquinic acids, manufacturing of roast coffees rich in all four bioactives would therefore necessitate blending of two or even more coffees of different roasting colors. Additional experiments on the migration rates during coffee brewing showed that all four bioactives were nearly quantitatively extracted in the brew (>90\%) when a water volume/coffee powder ratio of >16 was used.",

keywords = "N-methylpyridinium, caffeine, caffeoylquinic acids, coffee, roasting color, trigonelline",

author = "Roman Lang and Yagar, \{Erkan Firat\} and Anika Wahl and Anja Beusch and Andreas Dunkel and Natalie Dieminger and Rudolf Eggers and Gerhard Bytof and Herbert Stiebitz and Ingo Lantz and Thomas Hofmann",

year = "2013",

month = dec,

day = "11",

doi = "10.1021/jf403846g",

language = "English",

volume = "61",

pages = "12123--12128",

journal = "Journal of Agricultural and Food Chemistry",

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TY - JOUR

T1 - Quantitative studies on roast kinetics for bioactives in coffee

AU - Lang, Roman

AU - Yagar, Erkan Firat

AU - Wahl, Anika

AU - Beusch, Anja

AU - Dunkel, Andreas

AU - Dieminger, Natalie

AU - Eggers, Rudolf

AU - Bytof, Gerhard

AU - Stiebitz, Herbert

AU - Lantz, Ingo

AU - Hofmann, Thomas

PY - 2013/12/11

Y1 - 2013/12/11

N2 - Quantitative analysis of the bioactives trigonelline (1), N-methylpyridinium (2), caffeine (3), and caffeoylquinic acids (4) in a large set of roasted Arabica (total sample size n = 113) and Robusta coffees (total sample size n = 38) revealed that the concentrations of 1 and 4 significantly correlated with the roasting color (P < 0.001, two tailed), whereas that of 2 significantly correlated inversely with the color (P < 0.001, two tailed). As dark-roasted coffees were rich in N-methylpyridinium whereas light-roasted coffees were rich in trigonelline and caffeoylquinic acids, manufacturing of roast coffees rich in all four bioactives would therefore necessitate blending of two or even more coffees of different roasting colors. Additional experiments on the migration rates during coffee brewing showed that all four bioactives were nearly quantitatively extracted in the brew (>90%) when a water volume/coffee powder ratio of >16 was used.

AB - Quantitative analysis of the bioactives trigonelline (1), N-methylpyridinium (2), caffeine (3), and caffeoylquinic acids (4) in a large set of roasted Arabica (total sample size n = 113) and Robusta coffees (total sample size n = 38) revealed that the concentrations of 1 and 4 significantly correlated with the roasting color (P < 0.001, two tailed), whereas that of 2 significantly correlated inversely with the color (P < 0.001, two tailed). As dark-roasted coffees were rich in N-methylpyridinium whereas light-roasted coffees were rich in trigonelline and caffeoylquinic acids, manufacturing of roast coffees rich in all four bioactives would therefore necessitate blending of two or even more coffees of different roasting colors. Additional experiments on the migration rates during coffee brewing showed that all four bioactives were nearly quantitatively extracted in the brew (>90%) when a water volume/coffee powder ratio of >16 was used.

KW - N-methylpyridinium

KW - caffeine

KW - caffeoylquinic acids

KW - coffee

KW - roasting color

KW - trigonelline

UR - https://www.scopus.com/pages/publications/84890477608

U2 - 10.1021/jf403846g

DO - 10.1021/jf403846g

M3 - Article

C2 - 24274681

AN - SCOPUS:84890477608

SN - 0021-8561

VL - 61

SP - 12123

EP - 12128

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 49

ER -

Quantitative studies on roast kinetics for bioactives in coffee

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Keywords

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