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Changes in chemical properties of coffee during roasting and importance of coffee roasting machines

Updated: Oct 16, 2023


coffee roasting machines

Thanks to chemical compounds, coffee has a delicious taste, pleasant aroma, stimulating effect and is beneficial to health. Roasting is an essential process to create the delicious taste and quality of the brewed coffee. This article examines the chemical reaction of coffee during roasting, evaluates the degree of roasting by physical, chemical and biochemical methods. Articles are compiled from ScienceDirect, SpringerLink, ResearchGate and Google Scholar. Out of all the articles collected, 40 articles were mentioned in this article. The initial roasting process involves evaporation of water and is followed by a roasting stage that includes pyrolysis, the Maillard reaction, and caramelization. The degree of roasting of the coffee is determined by the appearance, weight loss, acidity and sound of the beans. Bioactive compounds in coffee such as chlorogenic acid, caffeine and trigonellin affect the quality of brewed coffee. Chlorogenic acid and trigonellin are significantly reduced during roasting. However, caffeine is quite stable when roasted. Roasted coffee plays an important role in consumer health as in vitro and in vivo analyzes show that copper-colored roasted espresso has the strongest anti-inflammatory and antioxidant activity.

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