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Of roasted coffee beans

Caffeine was extracted from ficw varieties of roasted coffee beans and was determined in parallel by (1) measurement of spot area after thin layer chromatography on silica gel GF plates (development with chloroform/ cyclohexane/glacial acetic acid, 8 2 1, visualization in UV light), and (2) Kjeldahl N determination. Caffeine contents by (1) and (2), respectively, in the five varieties analyzed were (percent in DM) Santos lave 0, 1.10, and 1.12 Java Robusta 3, 1.19, and 1.22 Camerun Robusta 2, 1.16, and 1.19 Mocca 2, 1.21, and 1.26 Guatemala 0, 1.18, and 1.20. (1) is considered slightly less accurate than (2) but rather easier and more rapid.21... [Pg.31]

Cappuccino coffee is named after Marco d Aviano, a Capuchin monk who was recently made a saint. He entered a looted Turkish army camp, and found sacks of roasted coffee beans. He mixed it with milk and honey to moderate its bitter flavour. [Pg.62]

Ryan, D., Shellie, R., Tranchida, R, Casilli, A., Mondello, L., Marriott, P. (2004) Analysis of roasted coffee bean volatiles by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. J. Chromatogr. A 1054 57-65. [Pg.352]

This is the first of the coffee decaffeination patents that describe a continuous, counter-current liquid-liquid extraction. A brief description of the process is provided here. A water extract of roasted coffee beans, called coffee liquor, which contains aromas and caffeine and other water soluble components such as carbohydrate and protein materials is fed to a vacuum suipper. The extract is concentrated to about 30-50% in an evaporator-condenser and is fed to a sieve tray tower. The liquor passes across the hays in the tower downward through downspouts countercurrent to supercritical CO2 which enters the tower at the bottom and passes upward through the holes in the sieve trays. CO2 extracts caffeine from the liquor, and the decaffeinated liquor leaves the near the bottom of tower. The condensate water from the vacuum stripper prior to the tray tower is fed to the sieve trays in the top section of the tower. The water washes the caffeine from the supercritical CO2 passing upward. The caffeine-free CO2 is recycled to the bottom of the column. [Pg.420]

This patent describes a process that is supercritical extraction of roasted coffee beans using dry, then, moist CO2. Spices are also extracted in a two step process. In the first step a dry CO2 exuaction is performed to dissolve the essential oils which represent the aroma constituents, and in the second step, a moist CO2 extraction is performed to obtain the flavor components. [Pg.430]

Identified by Hills et al. (1991) after repeated extractions of roasted coffee beans with pure supercritical carbon dioxide at 200 atm and 80 °C and GC/MS separation of trimethylsilyl derivatives. [Pg.164]

Kawakami Y., Kunieda S., Sato A, Takashima Y. and Kanisawa T. (1995) Studies on volatile compounds in a series of roasted coffee beans. Changes of the amounts of volatile compounds and total sulfur. 16th lnt. Colloq. Chem. Coffee (Kyoto, 9-14.4.1995) (ASIC, 1995), 1, 332-9. [Pg.366]

Latif A. and Salib A.G. (1975a) Odor and constitution of some natural products of roasted coffee beans. I. Chemical nature, functional groups and odor precursors. Alexandria J. Agric. Res. 23, 113-120. [Pg.368]

O 32.62%. Usually prepd from furfural which is obrained by the processing of corncobs, The oil obtained by steam distillation of roasted coffee bean meal consists of 50% furfuryl alcohol after all organic acids have been removed. Laboratory prepn from furfural by the Cannizzaro reaction Wilson, Org. Syn. coll, vol, 1 (2nd ed.P 1941) p 276 cf U.S, par 2t04Ij94 (to Quaker Oats), C.A. 30. 4515 (1936). Has been obtained by yeast reduction of furfural, Prepd industrially hy the catalytic reduction of furfural using nickel and Cu-CrO catalysis Peters, U.S. pat, 1,906 873 (1933 to... [Pg.673]

A number of non-proteinaceous substances of plant origin are known that induce or inhibit the sensation of sweetness. Sweetness inducers and enhancers from plants include cynarin, chlorogenic acid, caffeic acid, and arabinogalactin (larch gum) (33). A synthetic compound, 2-(4-methoxyphenoxy)propanoic acid, which is also a constituent of roasted coffee beans, is currently on the market as a sweetness inhibitor (33). Several oleanane-type triterpene esters with sweetness-inhibitory activity occur in Gynmema sylvestre leaves (33,116,117), with dammarane-type saponins with similar effects having been reported recently from the leaves of Hovenia dulcis Thunb. (Rhamnaceae) (118) and Ziziphusjujuba Mill. (Rhamnaceae) (33,119,120). [Pg.36]

Table 21.5. Lipid composition of roasted coffee beans (coffee oil)... Table 21.5. Lipid composition of roasted coffee beans (coffee oil)...
Characterization of Flavor Compounds During Grinding of Roasted Coffee Beans... [Pg.231]

Table 2 Volatile Compounds Found in the Headspace of Roasted Coffee Beans (L26, 23, 18) of Three Different Origins... Table 2 Volatile Compounds Found in the Headspace of Roasted Coffee Beans (L26, 23, 18) of Three Different Origins...
Figure 6 Changes of aroma profiles of roasted coffee beans of different origins with roasting. The numbers (26, 23, and 18) refer to roast degrees (L). Figure 6 Changes of aroma profiles of roasted coffee beans of different origins with roasting. The numbers (26, 23, and 18) refer to roast degrees (L).
Table 4 Potent Odorants (Above 50% Odor Spectrum Value) Found in the Headspace Volatiles of Roasted Coffee Beans Using the Dynamic Solid-Phase Microextraction Sampling Method... Table 4 Potent Odorants (Above 50% Odor Spectrum Value) Found in the Headspace Volatiles of Roasted Coffee Beans Using the Dynamic Solid-Phase Microextraction Sampling Method...
M Akiyama, K Murakami, N Ohtani, K Iwatsuki, K Sotoyama, A Wada, K Tokuno, H Iwabuchi, K Tanaka. Analysis of Volatile Compounds released during the grinding of roasted coffee beans using solid-phase microextraction. J Agric Food Chem 51 1961-1969, 2003. [Pg.258]


See other pages where Of roasted coffee beans is mentioned: [Pg.25]    [Pg.12]    [Pg.296]    [Pg.188]    [Pg.312]    [Pg.26]    [Pg.152]    [Pg.161]    [Pg.53]    [Pg.373]    [Pg.25]    [Pg.373]    [Pg.212]    [Pg.52]    [Pg.915]    [Pg.232]    [Pg.233]    [Pg.235]    [Pg.235]    [Pg.237]    [Pg.240]    [Pg.240]    [Pg.241]    [Pg.243]    [Pg.246]    [Pg.249]    [Pg.252]    [Pg.253]    [Pg.254]    [Pg.255]    [Pg.257]   
See also in sourсe #XX -- [ Pg.53 , Pg.54 ]




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