Formation of aliphatic acids by carbohydrate degradation during roasting of coffee

Ginz, Michael; Balzer, Hartmut H.; Bradbury, A. G. W.; Maier, Hans G.

doi:10.1007/s002170000215

Cited by 192Coffee research and impactsFood Chemistry and Fat AnalysisPotato Plant Research

Formation of aliphatic acids by carbohydrate degradation during roasting of coffee

Ginz, Michael, Balzer, Hartmut H., Bradbury, A. G. W., Maier, Hans G.·2000·European Food Research and Technology

DOI 10.1007/s002170000215

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Degree of roast significantly affects the chemistry of hot brew coffee.
“It is known that degree of roast significantly affects the chemistry of hot brew coffee [6,11,12]”
From Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction (2020) · cites this paper as [11]
These patterns are possibly due to the relatively fast extraction of organic acids in coffee, which is high in acids such as acetic acid, quinic acid, malic acid, and others that are highly soluble and will rapidly extract into brewed coffee.
“These patterns are possibly due to the relatively fast extraction of organic acids in coffee, which is high in acids such as acetic acid, quinic acid, malic acid, and others that are highly soluble and will rapidly extract into brewed coffee40,41.”
From Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee (2020) · cites this paper as [40]

Chemie und Bearbeitung des Kaffees
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Authors: Ginz, M., Balzer, H. H., Bradbury, A. G. W., & Maier, H. G.
Affiliations: Technische Universität Braunschweig (DE)
Venue: European Food Research and Technology
Publisher: Springer Science and Business Media LLC
Published: 2000-11-03
Volume: 211
Issue: 6
Pages: 404-410
ISSN: 0373-0174 (ISSN-L)
1438-2377
1438-2385
DOI: 10.1007/s002170000215
OpenAlex: W2016400047
Cited by: 191
References: 2
Citations by year: 2026: 10 · 2025: 10 · 2024: 17 · 2023: 16 · 2022: 16 · 2021: 20 · 2020: 12 · 2019: 10 · 2018: 6 · 2017: 7 · 2016: 12 · 2015: 2 · 2014: 8 · 2013: 5 · 2012: 9
FWCI: 1.30
Type: journal article
Language: en
Open access: closed
Licence: www.springer.com/tdm (tdm)
Locations: European Food Research and Technology (publishedVersion)
Topics: Health Sciences › Medicine › Pharmacology › Coffee research and impacts
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
Keywords: coffee roasting, aliphatic acids, formic acid, acetic acid, glycolic acid, lactic acid, carbohydrate degradation, sucrose, glucose, fructose, green coffee beans, isotopic labeling, thermal degradation, acid production

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Formation of aliphatic acids by carbohydrate degradation during roasting of coffee

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