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Investigations on the Chemistry of Coffee Processing Seung-Hun Lee Doctor of Philosophy in Chemistry

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Investigations on the Chemistry of Coffee Processing Seung-Hun Lee Doctor of Philosophy in Chemistry Investigations on the Chemistry of Coffee Processing by Seung-Hun Lee a Thesis submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Chemistry Approved Dissertation Committee Prof. Dr. Nikolai Kuhnert Name and title of Chair Prof. Dr. Thomas Nugent Name and title of Committee Member Prof. Dr. Adam Le Gresley Name and title of Committee Member Date of Defense: 03. 09. 2018 1 Statutory Declaration Family Name, Given/First Name Lee, Seung-Hun Matriculation number 20330669 What kind of thesis are you submitting: PhD Thesis Bachelor-, Master- or PhD-Thesis English: Declaration of Authorship I hereby declare that the thesis submitted was created and written solely by myself without any external support. Any sources, direct or indirect, are marked as such. I am aware of the fact that the contents of the thesis in digital form may be revised with regard to usage of unauthorized aid as well as whether the whole or parts of it may be identified as plagiarism. I do agree my work to be entered into a database for it to be compared with existing sources, where it will remain in order to enable further comparisons with future theses. This does not grant any rights of reproduction and usage, however. This document was neither presented to any other examination board nor has it been published. German: Erklärung der Autorenschaft (Urheberschaft) Ich erkläre hiermit, dass die vorliegende Arbeit ohne fremde Hilfe ausschließlich von mir erstellt und geschrieben worden ist. Jedwede verwendeten Quellen, direkter oder indirekter Art, sind als solche kenntlich gemacht worden. Mir ist die Tatsache bewusst, dass der Inhalt der Thesis in digitaler Form geprüft werden kann im Hinblick darauf, ob es sich ganz oder in Teilen um ein Plagiat handelt. Ich bin damit einverstanden, dass meine Arbeit in einer Datenbank eingegeben werden kann, um mit bereits bestehenden Quellen verglichen zu werden und dort auch verbleibt, um mit zukünftigen Arbeiten verglichen werden zu können. Dies berechtigt jedoch nicht zur Verwendung oder Vervielfältigung. Diese Arbeit wurde noch keiner anderen Prüfungsbehörde vorgelegt noch wurde sie bisher veröffentlicht. ………………………………………………………………………………………………………. Date, Signature 2 g{x g{xá|á Wxw|vtàxw àÉ lÉâÇz@@[xx[xx ctÜ~ TÇw ]tx@@[çâv~[çâv~ _xx 3 Table of Contents Table of Contents ............................................................................................................................. 4 Abstract ............................................................................................................................................ 6 Acknowledgement ............................................................................................................................ 8 Abbreviations ................................................................................................................................. 11 Achievements ................................................................................................................................. 12 Curriculum Vitae ............................................................................................................................ 14 Preface ............................................................................................................................................ 20 1. Introduction ............................................................................................................................. 21 1.1. Coffee Chemistry ........................................................................................................... 21 1.1.1. Coffee Compounds ............................................................................................. 21 1.1.2. Chlorogenic acids ............................................................................................... 22 1.1.2.1. Etymology and classification ................................................................................. 22 1.1.2.2. Polyphenols ........................................................................................................... 23 1.1.2.3. Chlorogenic acids in coffee .................................................................................... 24 1.1.2.4. Analysis of chlorogenic acid .................................................................................. 36 1.1.2.5. Properties of chlorogenic acid ............................................................................... 38 1.1.3. Caffeine .............................................................................................................. 39 1.1.3.1. Etymology and classification ................................................................................. 39 1.1.3.2. The role of caffeine ................................................................................................ 40 1.1.3.3. Coffee decaffeination ............................................................................................ 41 1.2. Coffee Technology ........................................................................................................ 42 1.2.1. Coffee Cherry ..................................................................................................... 42 1.2.1.1. Classifications ........................................................................................................ 42 1.2.1.2. Processes ............................................................................................................... 43 1.2.2. Green Coffee ...................................................................................................... 44 1.2.2.1. Classifications ........................................................................................................ 44 1.2.2.2. Processes ............................................................................................................... 48 1.2.3. Roasted Coffee ................................................................................................... 50 1.2.3.1. Classifications ........................................................................................................ 51 1.2.3.2. Processes ............................................................................................................... 53 1.2.4. Ground Coffee .................................................................................................... 54 1.2.4.1. Classifications ........................................................................................................ 54 1.2.4.2. Processes (Brewing / Extraction) ........................................................................... 55 1.2.5. Extracted Coffee ................................................................................................. 55 1.3. Coffee Sensory Perception ............................................................................................ 56 4 1.3.1. Coffee Aroma ..................................................................................................... 56 1.3.2. Coffee Taste ....................................................................................................... 58 1.3.3. Tools for Coffee Sensory Analysis .................................................................... 59 1.3.3.1. World Coffee Research Sensory Lexicon ............................................................... 59 1.3.3.2. The Coffee Taster’s Flavor Wheel .......................................................................... 60 2. Aim of the Research ................................................................................................................ 70 3. Results ..................................................................................................................................... 72 3.1. Research on Green Coffee Step ..................................................................................... 72 3.2. Research on Roasting Step ............................................................................................ 89 3.3. Research on Brewing Step ........................................................................................... 125 3.3.1. Research on Brewing Step with Different Solvents ......................................... 125 3.3.2. Research on Brewing Step with Different Methods ......................................... 139 3.4. Research on Application to Other Food ...................................................................... 167 4. Conclusion ............................................................................................................................. 194 5 Abstract The International Coffee Organization announced that coffee consumption has increased for 4 years consecutively by 1.9 % every year from 2013/14 to 2016/17. The economic importance of coffee is continuously increasing, so that research on coffee becomes more and more important. Chlorogenic acids (CGAs) and caffeine are the best investigated components among all the coffee compounds after Clifford group developed easy identification method by using novel LC-MS n at 2003. They have been identified as the most health-affecting compounds in coffee. A lot of coffee research has investigated the chemical composition of green or roasted coffee beans and the final cups of coffee by academics and industries, respectively. However, still there is little research studying the role of composition changes caused by each individual coffee processes. Furthermore, increasing demands of specialty coffee
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