Of all plant constituents, coffee has one of the highest concentrations of chlorogenic acids. When roasting coffee, some of these are transformed into chlorogenic acid lactones (CGL). We have studied the formation of CGL during the roasting of coffee beans in Coffea arabica cv. Bourbon; C. arabicacv. Longberry; and C. canephora cv. Robusta. Individual CGL levels were determined by comparison of...

In the present study, a hydro-refining spent catalyst with an alumina base has been taken into consideration. It is mostly used for the recovery of molybdenum. The spent catalyst constitutes around 21 pct of molybdenum as molybdenum oxide. The study has revealed that at temperature lower than 600C, it is possible to recover an appreciable quantity of molybdenum from the spent catalyst. The stat...

Acrylamide is a probable human carcinogen that is found in many roasted and baked foods. This paper describes two sensitive and reliable LC-(ESI)MS/MS methods for the analysis of (1) acrylamide and (2) common acrylamide precursors (i.e., glucose, fructose, asparagine, and glutamine) in raw and roasted almonds. These methods were used to evaluate the impact of roasting temperatures (between 129 ...

Ogawa & Co., Ltd., 6-32-9 Akabanenishi. Kita-ku, Tokyo 115 (Japan) (Received December l6th. I986) Gianturco1 discussed the Formation and rate or production or volatile compounds during the roasting coffee beans. As the roasting time was increased. both the number and size or the chromatographic peaks increased. This phenomenon indicates that most components or coffee aroma arise from the roasti...

The coffee aroma is one of the most important quality evaluation criteria employed for coffee commercialization and consumption. The purpose of this study was following the roasting process VOCs creations with the novel Electronic Nose equipped whit 2 of 6 MOX nanowire sensors. The nanowires exhibit exceptional crystalline quality and a very high length-to-width ratio, resulting in enhanced sen...

Coffee is one of mankind's most popular beverages obtained from green coffee beans by roasting. Much effort has been expended towards the chemical characterisation of the components of the roasted coffee bean, frequently termed melanoidines, which are dominated byproducts formed from its most relevant secondary metabolites - chlorogenic acids. However, impeded by a lack of suitable authentic re...

This paper covers the post-harvest aspects, processing and quality assurance for speciality/organic coffee products. It starts with the origins of coffee, what aspects provide inherent quality, and diseases that deter quality. It then touches on coffee harvesting, the timing for harvesting and development of fruit color. It discusses picking systems, both manual and mechanical and their effects...

Recovery of iron from iron-rich diasporic bauxite ore via reductive roasting followed by magnetic separation has been explored recently. However, the efficiency of alumina extraction in the non-magnetic materials is absent. In this paper, a further study on the digestion of alumina by the Bayer process from non-magnetic material obtained after magnetic separation of reduced iron-rich diasporic ...

Unit operations (UO) are mostly used in non-ferrous extractive metallurgy (NFEM) and usually separated into three categories: (1) hydrometallurgy (leaching under atmospheric high pressure conditions, mixing of solution with gas mechanical parts, neutralization solution, precipitation cementation metals from aiming purification, compound productions during crystallization), (2) pyrometallurgy (r...