A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC

Abstract

A method, based on HPLC, described in our previous publication for the analysis of chlorogenic acids in instant coffee, was used in a study of the effect of roasting on the chlorogenic acid composition of Arabica and Robusta coffee. The degradation of seven chlorogenic acids was followed during roasting. Losses of about 60% were observed when mild roasting conditions were used and almost 100% after severe roasting. Considerable differences in degradation rates of individual isomers were observed so that the composition of chlorogenic acids changed throughout the roasting process. Thus the degree of roasting may have a direct influence on the final product flavour as the individual isomers have different sensory properties.