Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan.
J Agric Food Chem. 2012 Feb 1;60(4):1005-12. doi: 10.1021/jf205315r. Epub 2012 Jan 24.
In this paper, we report a (1)H and (13)C nuclear magnetic resonance (NMR)-based comprehensive analysis of coffee bean extracts of different degrees of roast. The roasting process of coffee bean extracts was chemically characterized using detailed signal assignment information coupled with multivariate data analysis. A total of 30 NMR-visible components of coffee bean extracts were monitored simultaneously as a function of the roasting duration. During roasting, components such as sucrose and chlorogenic acids were degraded and components such as quinic acids, N-methylpyridinium, and water-soluble polysaccharides were formed. Caffeine and myo-inositol were relatively thermally stable. Multivariate data analysis indicated that some components such as sucrose, chlorogenic acids, quinic acids, and polysaccharides could serve as chemical markers during coffee bean roasting. The present composition-based quality analysis provides an excellent holistic method and suggests useful chemical markers to control and characterize the coffee-roasting process.
本文报告了基于（1）H 和（13）C 核磁共振（NMR）对不同烘焙程度的咖啡豆提取物的综合分析。通过详细的信号分配信息与多元数据分析相结合，对咖啡豆提取物的烘焙过程进行了化学表征。共监测了 30 种 NMR 可见咖啡豆提取物成分随烘焙时间的变化。在烘焙过程中，蔗糖和绿原酸等成分被降解，而奎宁酸、N-甲基吡啶鎓和水溶性多糖等成分形成。咖啡因和肌醇相对热稳定。多元数据分析表明，蔗糖、绿原酸、奎宁酸和多糖等一些成分可以作为咖啡豆烘焙过程中的化学标志物。基于组成的质量分析提供了一种极好的整体方法，并为控制和表征咖啡烘焙过程提供了有用的化学标志物。
