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

• Main Authors: Tran VAN CUONG, Liu HONG LING, Guo KANG QUAN, Tran DUC TIEP, Xia NAN, Chen XIAN QING, Tran LE LINH
• Format: Article
• Language: English
• Published: Galati University Press 2014-12-01
• Series: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
• Subjects: caffeine; tannin; trigonelline; acrylamide; chlorogenic acids
• Online Access: http://www.ann.ugal.ro/tpa/Anale%202014/4_Cuong.pdf

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.