Study of composition of espresso coffee prepared from various roast degrees of Coffea arabica L. coffee beans
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- 作者：Luká ; &scaron ; Kučera ; Roman Papou&scaron ; ek ; Ondřej Kurka ; Petr Bartá ; k ; Petr Bedná ; ř ; petr.bednar@upol.cz" class="auth_mail" title="E-mail the corresponding author
- 关键词：Chromatography ; Mass spectrometry ; Coffee ; Roasting ; Chlorogenic acid ; Lactone ; Atractyloside ; Maillard reaction
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 May 2016
- 年：2016
- 卷：199
- 期：Complete
- 页码：727-735
- 全文大小：841 K
文摘
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Study of effect of roasting on espresso coffee by PCA analysis of LC/MS data.
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Selection of markers showing significant differences among roasting degrees.
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Identification of markers by targeted LC/MS2 analysis.
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Study of chlorogenic acids, atractylosides and melanoidins profile during roasting.
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Design of parameters allowing definite determination of roasting degree.