書誌事項
- タイトル別名
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- Changes of the trigonelline and caffein contents in coffee beans during the course of roast.
- ホウセン ニ ヨル コーヒー マメ ノ トリゴネリン ト カフェイン ガンリョ
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The contents of trigonelline and caffeine in coffee beans during the course of roast were estimated by the simple method for the simultaneous determination of trigonelline and caffeine, which was previously reported by the authors. Caffeine content increased gradually and relatively according to the decrease of beans weight. On the contrary, trigonelline content decreased suddenly after the medium roast owing to the thermal decomposition. It is therefore suggested that T/C value, i.e. the ratio of contents of trigonelline (T) to caffeine (C), indicates the degree of roasting of beans, because this value become smaller proportionally by the progress of roasting. Average value of T/C were as follows: green beans 0.86, medium roast 0.73, French roast 0.55 and Italian roast 0.15. The T/C value of instant coffee and most of canned coffee drink was about 0.43 and about 0.52, respectively.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 33 (10), 725-728, 1986
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206406243456
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- NII論文ID
- 130003788576
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- NII書誌ID
- AN00192587
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- NDL書誌ID
- 3107780
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- ISSN
- 00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
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- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可