Quantitative Studies on the Influence of the Bean Roasting Parameters and Hot Water Percolation on the Concentrations of Bitter Compounds in Coffee Brew
Abstract
To investigate the influence of roasting time and temperature on the degradation of the bitter precursors 3-O-caffeoyl quinic acid (1), 5-O-caffeoyl quinic acid (2), and 4-O-caffeoyl quinic acid (3) as well as the formation of bitter tastants during coffee roasting, we prepared coffee brews from beans roasted either at 260 degrees C for 60-600 s or for 240 s at 190-280 degrees C. By means of HPLC-UV/vis and HPLC-MS/MS, bitter-tasting monocaffeoyl quinides (4-8), dicaffeoyl quinides (9-11), and 4-vinylcatechol oligomers (12-20) as well as the parent bitter precursors 1-3 were quantitatively analyzed in these brews. Quinides 4-11, exhibiting a coffee-typical bitter taste profile, were found to be preferentially formed under slight to medium roasting degrees and were observed to be degraded again to generate harsh bitter-tasting 4-vinylcatechol oligomers under more severe roasting conditions, thus matching the change in bitter taste quality observed by means of sensory studies. In addition, quantitative studies of the release profile of bitter compounds from ground coffee upon water percolation revealed that compounds 1-8 were rapidly extracted, dicaffeoyl quinides 9-11 were released rather slowly, and, in particular, compounds 12-17 were found to show strong retention to the ground coffee material. These data imply that the knowledge-based control of the roasting and/or the extraction conditions might be helpful in tailoring the bitter taste signature of coffee beverages.
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Increased roasting temperatures result in degradation of chlorogenic acid precursors and lower extractable total chlorogenic acid concentrations.
“Blumberg et al.11 determined that increased roasting temperatures resulted in degradation of chlorogenic acid precursors and lower extractable total chlorogenic acid concentrations.”
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 [11]
Chlorogenic acids extracted quickly from coffee grinds, while 4-vinylcatechol oligomers showed strong retention to the coffee grinds.
“The same study also observed that chlorogenic acids extracted quickly from coffee grinds, while 4-vinylcatechol oligomers showed strong retention to the coffee grinds11.”
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 [11]
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- Authors
- Blumberg, S., Frank, O., & Hofmann, T.
- Affiliations
- Technical University of Munich (DE)
- Corresponding author
- Hofmann, Thomas
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2010-02-24
- Volume
- 58
- Issue
- 6
- Pages
- 3720-3728
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1975690571
- Cited by
- 111
- References
- 18
- Citations by year
- 2026: 4 · 2025: 8 · 2024: 3 · 2023: 6 · 2022: 27 · 2021: 8 · 2020: 12 · 2019: 5 · 2018: 2 · 2017: 5 · 2016: 6 · 2015: 6 · 2014: 5 · 2013: 8 · 2012: 3
- FWCI
- 3.29
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (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 bitterness, coffee roasting, roasting temperature, roasting time, caffeoylquinic acids, coffee brews
- MeSH terms
- Coffee, Food Handling, Hot Temperature, Humans, Taste, Coffea
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