A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC
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Higher roasting temperatures decrease the concentration of CGA and caffeine.
“Our data is in support of the works of Trugo, et al.37 and Hečimović, et al.51, both suggest that higher roasting temperatures decrease the concentration of CGA and caffeine.”
From The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee (2017) · cites this paper as [37]
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- Authors
- Trugo, L. C., & Macrae, R.
- Affiliations
- University of Reading (GB)
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 1984-01
- Volume
- 15
- Issue
- 3
- Pages
- 219-227
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2055909988
- Cited by
- 194
- References
- 9
- Citations by year
- 2026: 3 · 2025: 7 · 2024: 8 · 2023: 9 · 2022: 8 · 2021: 8 · 2020: 15 · 2019: 4 · 2018: 7 · 2017: 14 · 2016: 16 · 2015: 8 · 2014: 14 · 2013: 10 · 2012: 10
- FWCI
- 1.22
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- Funders
- Universidade Federal do Rio de Janeiro
- 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 › Fermentation and Sensory Analysis
- Keywords
- chlorogenic acid, coffee roasting, Coffea arabica, Coffea canephora, roasting degree, coffee flavor, isomer composition
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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