EFFECTS OF ROASTING PROCESS ON FATTY ACID FRACTIONS AND THE FINAL QUALITY OF COFFEE PRODUCTS

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509439" target="_blank" >RIV/70883521:28110/10:63509439 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
EFFECTS OF ROASTING PROCESS ON FATTY ACID FRACTIONS AND THE FINAL QUALITY OF COFFEE PRODUCTS
Original language description
The fatty acids methyl esters in six coffee samples (unroasted and roasted) were analyzed by GC-MS. According to the results of GC-MS analysis, the main fatty acids in all samples are C16:0, C18:0, C18:1, C18:2, C18:3, C20:0 and C20:3. However, palmitic(C16:0) and linoleic (C18:2) were the dominant fatty acids in all samples. No significant differences in the fatty acid compositions between unroasted and roasted coffee samples were detected. It can be observed that the contents of individual fatty acids in roasted coffees are higher than those in unroasted coffee. In addition, in roasted coffees, more of coffee oils came to the surface, easier to be exposed to oxygen, so they can be deteriorated more rapidly than the unroasted ones because of oxidation, particularly containing the trienes fatty acids eicosatrienic (C20:3) and linolenic (C18:3), (4.11 to 5.85?g/ml), effecting on the aroma and fresh flavor of coffee products.
Czech name
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Czech description
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Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
V. vedecká konferencia doktorandov s medzinárodnou účasťou pri príležitosti Európskeho týždňa vedy
ISBN
978-80-552-0471-0
ISSN
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e-ISSN
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Number of pages
3
Pages from-to
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Publisher name
Slovenská poľnohospodárská univerzita v Nitre
Place of publication
Nitra
Event location
Nitra
Event date
Jan 1, 2010
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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