期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2014
卷号：38
期号：2
页码：43-56
出版社：Galati University Press
摘要：This study was conducted to determine the effect of roasting conditions onchemical constituents of Vietnam robusta coffee. The contents of acrylamide,chlorogenic acid and tannins were higher in green coffee than in roasted coffeeand decreased as roasting condition increased, which ranged from 6.53 to 91.36μg/100g, 1.54 to 55.51 mg/g and 3.14 to 651.59 mg/10g, respectively. In addition,the content of trigonelline ranged from 1.43 to 64.24 mg/10g, which gave thehighest value in green coffee, then decreased rapidly, while in the Italian roast itwas not present at all. Caffeine content ranged from 15.30 to 35.91 mg/g andpresented the lowest value in the case of green coffee, then increased reaching thehighest value at 240 oC, after that decreasing gradually and slowly.
