Chemical changes in coffee influenced by various factors
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892962" target="_blank" >RIV/60461373:22330/11:43892962 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Chemical changes in coffee influenced by various factors
Original language description
Delight from preparation and drinking coffee is associated with the content of sensory active compounds giving coffee specific taste and aroma. Wide range of these compounds formed during roasting of raw coffee beans can fade away during storage. Aside of sensory active compounds and the compounds with antioxidant activity, processing contaminants like furan and acrylamide can be formed during coffee processing. The aim of our study was to characterize the changes in both the beneficial and the unwantedcompounds in coffee, namely in : (i) the profiles of volatile sensory active compounds, (ii) the content of furan and acrylamide, (iii) the total antioxidant activity and (iv) the content of chlorogenic acid. Coffee beans were ground to different degrees and stored under various conditions, common in households. The influence of different ways of coffee brewing (e.g. espresso, filtered) was also examined. Head-space solid-phase microextraction coupled to gas chromatography - mass spectr
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/2B06168" target="_blank" >2B06168: Strategies for chemical safety of heat-processed foodstuffs prepared from potatoes and cereals</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Proceeding of the 1st International Congress of Cocoa, Coffee and Tea
ISBN
978-88-903360-0-3
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
170-174
Publisher name
Booksystem
Place of publication
Novara
Event location
Novara
Event date
Sep 13, 2011
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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