Detalle Publicación


Coffee: analysis and composition

Libro: Encyclopedia of food and health
Lugar de Edición: Oxford
Editorial: Academic Press 
Fecha de publicación: 2016
Página Inicial - Final: 225 - 231
ISBN: 978-0-12-384947-2
Resumen: Coffee is one of the most consumed beverages in the world and a rich source of antioxidants. This article reviews the composition of arabica and robusta coffee from green beans to the different types of coffee brew (infusion methods like drip filter coffee and pressure methods like espresso coffee) with special attention to the effects of the roasting process on the coffee bioactive compounds, primarily caffeine and phenolics, and compounds responsible for aroma, flavor, and sensorial properties, including Maillard reaction products. Furthermore, the analytic methodologies used to evaluate the main coffee compounds have been reported.