Chemical Studies on the Quality of Coffee

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  • コーヒーの品質　ＩＩＩ　　ばいせん中のクロロゲン酸類の質的および量的変化
  • コーヒー ノ ヒンシツ ニ カンスル カガクテキ ケンキュウ 3 バイセンチュ
  • (第3報)焙煎中のクロロゲン酸類の質的および量的変化

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Abstract

In order to clarify the qualitative and quantitative changes of chlorogenic acids in the course of roast of coffee bean, the relation between the form of curves at the thermal analysis and the change of chlorogenic acids has been studied. <BR>On the point of endothermal reaction and decrease of weight at about 200°C, many thermal reaction products were produced from chlorogenic acids. After that, most of them disappeared with the rise of temperature but some of them remained in the medium roast coffee. <BR>At a higher temperature than 200°C, the hasty decrease of chlorogenic acid and increase of brown pigment went abreast with the remarkable exothermal reaction and decrease of weight. <BR>From these result, it was presumed that most part of chlorogenic acids in coffee changed to brown pigment through the many thermal reaction products in the course of roast.

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