[Studies of coffee and coffee-substitute. XVIII. Dependence of the quantity and composition of a high polymer galactomannan on the coffee species and degree of roasting (authors transl)].

It is possible to determine quantitatively with satisfactory accuracy the galactomannan which is precipitated in coffee brew after addition of Fehling solution. The content of polysaccharides in the extracts increases with the degree of roasting. Galactomannan makes up 6.6 to 12.7% of the dry matter of the extracts and 1.8 to 4.4% of that of roast coffee. It consists mainly of mannan, to a much smaller degree of galactan. Often there are traces of glucan. The content of mannan increases with the degree of roasting while that of galactan decreases very rapidly.