Coffee Constituents

Abstract

Coffee has been for decades the most commercialized food product and most widely consumed beverage in the world. Since the opening of the first coffee house in Mecca at the end of the fifteenth century, coffee consumption has greatly increased all around the world. In 2010, coffee production reached 8.1 million tons worldwide [1]. This represents more than 500 billion cups, with the United States, Brazil, Germany, Japan, and Italy being the major consumer countries. However, per capita consumption in North European countries such as Finland, Norway, Denmark, and Sweden may reach 8 kg/year, more than two times that of the United States or Brazil [2].The reasons for this continuous increase in coffee consumption include improved cup quality through selection of varieties and breeding, better agricultural practices; the creation of specialty shops, and a change in coffee's image through the dissemination of information on the health benefits of long-term coffee consumption. Today, coffee is considered a functional food, primarily due to its high content of compounds that exert antioxidant and other beneficial biological properties. The characteristic flavor and richness of coffee aroma make it a unique beverage, with almost a thousand volatile compounds identified in roasted coffee [3].The coffee tree belongs to the Rubiaceae family, genus Coffea. Although more than 80 coffee species have been identified worldwide [4], only two are economically important. Coffea arabica, also known as Arabica coffee, is responsible for approximately 70% of the global coffee market, and Coffea canephora or Robusta coffee (commercial name of one of the main C. canephora cultivars) accounts for the rest [1,5]. Arabica and Robusta coffees are different in many ways, including their ideal growing climates, physical aspects, chemical composition, and characteristics of the brew made with the ground roasted seeds. This chapter will focus on the chemical composition of these two coffee species, including the nonvolatile and volatile compounds important for flavor, quality, and health-promoting actions. To understand the chemical changes that occur during coffee production, we will briefly address the main technological processes green coffee seeds undergo before they are consumed as brewed coffee beverage.

Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content

“…The loss of phenolic compounds by degradation during baking is a possible explanation for the minor quantity of phenolic compounds in the cookies made in this experiment. In addition, the content of TPC in coffee depends to a large extent on its origin, variety, and toasting degree by its sensitivity to heat (Lelyana & Cahyono, ; Priftis et al, ), and therefore, the content of phenolic compounds in the SCGs would be also dependent of the efficiency of the extraction during the elaboration process of the drink (Farah, ).…”

“…Some of the most abundant phenolic compounds in coffee beans are gallic acid, catechin, vanillin, and chlorogenic acid (Farah, ). It has been reported a direct relationship between lignin and phenolic compounds content in SCG.…”

“…Coffee bean is an agricultural product highly valued in international markets (Grigg, ; Lelyana & Cahyono, ). The beverage obtained by the extraction with hot water of roasted and ground coffee beans is highly appreciated by its sensory characteristics of flavor and taste, whose origin is the wide variety of compounds, mainly acids and phenolic compounds (Farah, ; Goleniowski, Bonfill, Cusido, & Palazón, ). The beverage obtained by this extraction generates high amounts of residues known as spent coffee grounds (SCG) (Ballesteros, Teiweira, & Mussatto, ; Mussatto, Ballesteros, Martins, & Teixeira, ), which production is estimated in several millions tons per year worldwide, and represents a serious environmental problem (Janissen & Huynh, ; Mussatto, Machado, Martins, & Teixeira, ).…”

Effect of Different Fermentation Methods on Physicochemical Composition and Sensory Quality of Coffee (Coffea arabica)

“…The results were within the range reported in literature. Green coffee beans contain about 9 to 16 % of protein in dry weight basis [20]. The results showed no significant differences between the treatments used in regard to the protein content (p ≤ 0.05).…”

Monitoring single coffee bean roasting by direct volatile compound analysis with proton transfer reaction time‐of‐flight mass spectrometry

“…High heat induces evaporation of water (dehydration phase) and temperature increase inside the bean. The outer surface of coffee beans get dry, and with the initiation of roasting process, several volatile compounds and roasting gases are formed that are released via bean crack and burst . Each individual coffee bean acts as a key unit during roasting and consequently contributes to the final flavor of coffee.…”