Abstract
Coffee bean extracts have been comprehensively analyzed by proton and carbon nuclear magnetic resonance (NMR) spectroscopy. Detailed signal assignments of green and roasted coffee bean extracts were carried out using various two-dimensional NMR spectra. Furthermore, the chemical changes over time during coffee bean roasting process were performed by NMR spectroscopy. Thirty NMR-visible components of coffee bean extracts were monitored simultaneously as a function of the roasting duration. The composition-based quality analysis offered an excellent holistic method and significant chemical markers to control and characterize the coffee roasting process.
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