Changes in Major Chemical Constituents of Green Coffee Beans during the Roasting
2006
Kim, K.J. (DongSuh Foods Corporation, Iincheon, Republic of Korea) | Park, S.K. (Kyung Hee University, Yongin, Republic of Korea), E-mail: [email protected]
Changes in contents of amino acids, caffeine, trigonelline, chlorogenic acid, and monosaccharides in green coffee beans during roasting were investigated. During roasting, amino acid contents of Arabica and Robusta coffees decreased by 30%, among which cysteine, serine, lysine, and arginine contents markedly decreased, whereas those of glutamic acid, glycine, alanine, valine, isoleucine, leucine, and phenylalanine slightly decreased or increased. Caffeine contents of Arabica and Robusta were l and 2%, respectively, and remained unchanged during roasting.
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