Quantitative Analysis of Chlorogenic Acid during Coffee Roasting via Raman Spectroscopy

Tracking coffee roasting at an industrial scale for quality control is challenging. Bean color is a practical gauge for monitoring and regulating the process but only occurs before and after the process. This study highlights the feasibility of monitoring the process throughout using Raman spectrosc...

Full description

Bibliographic Details

Published in:	Chemosensors
Main Authors:	Deborah Herdt, Tobias Teumer, Shaun Paul Keck, Thomas Kunz, Victoria Schiwek, Sarah Kühnemuth, Frank-Jürgen Methner, Matthias Rädle
Format:	Article
Language:	English
Published:	MDPI AG 2024-06-01
Subjects:	Raman spectroscopy chlorogenic acid coffee roasting degree of roasting quality control HPLC-DAD
Online Access:	https://www.mdpi.com/2227-9040/12/6/106