Effects of roasting degree on radical scavenging activity, phenolics and volatile compounds of Arabica coffee beans (Coffea arabica L. cv. Catimor)

Somporn, Chanyarin; Kamtuo, Amnouy; Theerakulpisut, Piyada; Siriamornpun, Sirithon

doi:10.1111/j.1365-2621.2011.02748.x

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Effects of roasting degree on radical scavenging activity, phenolics and volatile compounds of Arabica coffee beans (Coffea arabica L. cv. Catimor)

Shared by NobleBlocks on Aug 24, 2011 • 12:00 AM UTC

Authors:

Chanyarin Somporn

Amnouy Kamtuo

Piyada Theerakulpisut

Abstract

We investigated the effect of roasting degree on volatile and phenolic compounds of coffee beans (Coffea Arabica L. cv. Catimor). The colour, 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity and phenolic acids of the aqueous extracts were studied. For the colour, L and b values were increas...

Subject

Roasting

Chemistry

Coffea arabica

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