CHLOROGENIC ACID LEVELS AND COFFEE ROASTING

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CHLOROGENIC ACID LEVELS AND COFFEE ROASTING

CHLOROGENIC ACID LEVELS AND COFFEE ROASTING - The processing of coffee, including coffee roasting, could not be separated from the various chemical processes. The chemist and coffee lovers are usually familiar with chlorogenic acid, a group of natural acids contained in coffee beans, and usually decompose even lost during the roasting process. While it is often discussed in the research journal of food science, health, and food chemistry, there are still many mysteries behind the chlorogenic acid, including the actual effect on us when roasting and drink coffee.

OVERVIEW OF CHLOROGENIC ACID

Basically, chlorogenic acids are a group of natural acids produced in a variety of crops, including coffee. Arabica coffee beans were still green (green bean) is that most of this acid-containing groups, which could be 9%. However, this number can be affected by many things such as climate, soil type, the environment, and genetic factors. The chlorogenic acid itself function as a natural defense mechanism and gave an indication or alarm events in the interaction between plants and microbes in the soil where its grew up.

Chlorogenic acid has been the object of research and observation, but the benefits of this acid on the body condition of the coffee drinkers have never really known in detail. However, one thing is certain: these acids undergo massive changes and affect the taste of coffee when coffee was roasted.

CHLOROGENIC ACID LEVELS AND COFFEE ROASTING


CHLOROGENIC ACID LEVELS AND COFFEE ROASTING

Chlorogenic acid slowly decomposes when the coffee beans roasted.The longer the roasting process, the more acidic compounds were decomposed so that the acidity of the coffee decreases. Levels and reduced rates of acidity will vary depending the roasting process details. However, experts argue that the chlorogenic acid decomposes as much as 60% in the medium roast and 100% in the degree of dark roast. Type of acid contained in this acid group such as kafeat acid and quinat acid also decompose in the roasting process. It was later affecting the taste of coffee.

Scientists have different opinions about what happens to the components of chlorogenic acid which decomposes. Partly possibilities break down into byproducts such as catechol and phenol, but there is also research that indicates that this acid decomposes into volatile products or even decompose through Maillard reaction method.

IS THERE ANY BENEFITS OF CHLOROGENIC ACID?

The real benefits of chlorogenic acid and the breakdown is not certainty known. However, this acid is considered to have a certain effect on the body because the acid is arguably a kind of natural antioxidants. Although not yet known the effects for the health, natural antioxidants in coffee potentially have a positive effect for the condition of the body.

Finally, experts argue that the decomposition process of chlorogenic acid has the possibility of giving certain characteristics to the coffee taste. Unfortunately, there is currently no definitive research results about the link between chlorogenic acid decomposition in the process of roasting coffee beans with a specific taste.

SEE ALSO:

- TYPES OF ROASTED COFFEE BEANS BY DEGREE LEVEL

- COFFEE ACIDITY TASTE DEFINITION

- BENEFITS OF CAFFEIN FACTS

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