書誌事項
- タイトル別名
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- Chemical Studies on the Quality of Coffee
- コーヒー ノ ヒンシツ ニ カンスル カガクテキ ケンキュウ 3 バイセンチュ
- (第3報)焙煎中のクロロゲン酸類の質的および量的変化
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In order to clarify the qualitative and quantitative changes of chlorogenic acids in the course of roast of coffee bean, the relation between the form of curves at the thermal analysis and the change of chlorogenic acids has been studied. <BR>On the point of endothermal reaction and decrease of weight at about 200°C, many thermal reaction products were produced from chlorogenic acids. After that, most of them disappeared with the rise of temperature but some of them remained in the medium roast coffee. <BR>At a higher temperature than 200°C, the hasty decrease of chlorogenic acid and increase of brown pigment went abreast with the remarkable exothermal reaction and decrease of weight. <BR>From these result, it was presumed that most part of chlorogenic acids in coffee changed to brown pigment through the many thermal reaction products in the course of roast.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 22 (11), 549-553, 1975
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206406351488
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- NII論文ID
- 130003788045
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- NII書誌ID
- AN00192587
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- NDL書誌ID
- 1628779
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- ISSN
- 00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
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- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可