Thesis
The phenolic compounds of green and roasted coffee beans
- Creator
- Rights statement
- Awarding institution
- University of Strathclyde
- Date of award
- 1972
- Thesis identifier
- T79(1972)
- Qualification Level
- Qualification Name
- Department, School or Faculty
- Abstract
- The roasting of coffee beans has been practised for about 700 years. For just as many years men have doubtless wondered what happens during roasting and why different coffee beans have given products differing in taste and aroma. For at least 130 years scientists have attempted to solve this problem. Recently, sophisticated techniques have yielded masses of analytical data, but not a complete answer. Indeed, a further phenomenon has been uncovered - that green and roasted coffee beans show so many similarities with green and roasted barley, cacao beans and groundnuts, but yet have such subtle differences of taste and aroma. It has been shown that sugars and amino acids are important precursors of the aroma of roasted cacao and coffee beans. The relative proportions of these two components have been found, of importance in determining the quality of coffee beans. Phenolic compounds have also been named as aroma precursors and it is proposed to investigate the behaviour of the coffee bean phenolic compounds during roasting, and their role in determining the quality of the roasted bean.
- Resource Type
- DOI
- Funder
Relations
Items
| Thumbnail | Title | Date Uploaded | Visibility | Actions |
|---|---|---|---|---|
|
|
PDF of thesis T79(1972) | 2026-07-07 | Public | Download |