Investigation of CO2 precursors in roasted coffee.

@article{Wang2017InvestigationOC,
  title={Investigation of CO2 precursors in roasted coffee.},
  author={Xiuju Wang and Loong-Tak Lim},
  journal={Food chemistry},
  year={2017},
  volume={219},
  pages={
          185-192
        }
}
Two CO2 formation pathways (chlorogenic acid (CGA) degradation and Maillard reaction) during coffee roasting were investigated. CGA is shown not a major contributor to CO2 formation, as heating of this compound under typical roasting conditions did not release a large quantity of CO2. However, heating of a CGA moiety, caffeic acid, resulted in high yield of CO2 (>98%), suggesting that CGA hydrolysis could be the rate limiting step for CO2 formation from CGA. A large amount of CO2 was detected… CONTINUE READING
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Investigation of CO2 Precursors in Roasted coffee, Food Chemistry (2016), doi: http://dx.doi.org/10.1016/j.foodchem.2016.09.095 This is a PDF file of an unedited manuscript

X. Wang, Lim, L-T
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