1. Quantitative Analysis of Chlorogenic Acid during Coffee Roasting via Raman Spectroscopy
- Author
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Deborah Herdt, Tobias Teumer, Shaun Paul Keck, Thomas Kunz, Victoria Schiwek, Sarah Kühnemuth, Frank-Jürgen Methner, and Matthias Rädle
- Subjects
Raman spectroscopy ,chlorogenic acid ,coffee roasting ,degree of roasting ,quality control ,HPLC-DAD ,Biochemistry ,QD415-436 - Abstract
Tracking coffee roasting at an industrial scale for quality control is challenging. Bean color is a practical gauge for monitoring and regulating the process but only occurs before and after the process. This study highlights the feasibility of monitoring the process throughout using Raman spectroscopy. Strecker degradation and the Maillard reaction contribute to various aromatic compounds that can serve as markers in quality monitoring. Among these are chlorogenic acids (CGAs), recognized as pivotal factors determining the desired aroma. Here, drum and fluidized bed roaster processes were monitored, capitalizing on the chemical alterations induced by high temperatures (140–200 °C), particularly through the Maillard reaction. These chemical changes manifest in the scattered light signal. For real-time monitoring, Raman spectra were taken every 10 ms in selected ranges, with an average calculated every second. Utilizing a calibration matrix from a High-Pressure Liquid Chromatography (HPLC) method, CGA concentration becomes the control variable for assessing roasting progress. This study reveals the potential of Raman spectroscopy for tracking CGA during roasting. It establishes a correlation between inelastic scattered light and CGA validated through laboratory measurements and fixed roasting conditions, resulting in a theoretical CGA concentration that can be used as a process termination criterion.
- Published
- 2024
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