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

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

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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Počet stran výsledku

3

Strana od-do

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Název nakladatele

Slovenská poľnohospodárská univerzita v Nitre

Místo vydání

Nitra

Místo konání akce

Nitra

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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