Changes of the trigonelline and caffein contents in coffee beans during the course of roast.

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  • ばい煎によるコーヒー豆のトリゴネリンとカフェイン含量の変化
  • 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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Abstract

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.

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