Full
Outline
To systematically investigate the dynamic variation patterns of major chemical components in Coffea arabica L. under different roasting degrees.
The 3 kinds of Coffea arabica L.beans—Catimor coffee, Caturra coffee and Sachimor coffee—were selected as research the subjects. The content of caffeine, free amino acids, polyphenols, total flavonoids, polysaccharides and chlorogenic acid in raw beans and 6 kinds of roasted bean samples: Yellow dot roasted, cassia bark roasted, light roasted, medium roasted, medium-dark roasted and fully roasted were measured respectively, and the variation patterns of each component with roasting degree were systematically analyzed.
The main chemical component content of the 3 kinds of Coffea arabica L. exhibited the following variation patterns with increasing roasting degree: The caffeine content remained largely unchanged, stabilizing within the range of 0.99%–1.24%; the free amino acid content showed a significant decline, with Catimor coffee decreasing from 0.49% to 0.02%, Caturra coffee from 0.41% to 0.03%, and Sachimor coffee from 0.59% to 0.03%; although the polyphenol content exhibited slight fluctuations during certain roasting stages, it showed an overall declining trend across all 3 kinds of Coffea arabica L. samples as roasting intensity increased, raw beans from 8.27%–8.52% to 5.76%–4.15%; the total flavonoid content showed a pronounced downward trend, dropping from 5.86%–6.88% to 0.95%–1.32%; the polysaccharide content followed a “first decrease followed by significant increase” pattern, from the raw bean stage to the cassia bark roasting stage, the polysaccharide content decreased from 3.47%–4.42% to 2.30%–2.94%. Starting from the light roasting stage, the polysaccharide content increased significantly with increasing roasting degree, reaching 5.84%–7.80% during deep roasting; the total chlorogenic acid content in raw beans reached 64.83–66.12 mg/g, gradually declining to 4.62–7.50 mg/g with increased roasting degree, accounting for only 7.1%–11.3% of the corresponding raw bean content.
This study clarify the quantitative correlation between roasting degree and the main chemical components of 3 kinds of Coffea arabica L. varieties. The findings provide basic data reference for the optimization of Coffea arabica L. roasting processes and the development of functional Coffea arabica L. products.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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