Coffee Ingredients Analysis
Tatsuno Company Limited 1 Features of Coffee bean ingredients analysis by NMR (Nuclear Magnetic Resonance)
- Measurable Ingredients: Eight (8) ingredients per specimen
- Measurable ingredients difficult to identify
- Reasonable
- Short Lead Times: Usually 2 - 3 weeks upon receipt of the specimen
- Testing Specimen: Whole green and roasted beans, ground beans, liquid extractions
- Testing Specimen Volume: Less than 10 grams whole or ground beans, or 10 ml of liquid
Tatsuno Company Limited 2 Coffee Ingredients measured by NMR
- Caffeine
- Chlorogenic Acid
- Nicotinic Acid
- Total Maillard Compound (mol/unit weight)
- Formic Acid
- Acetic Acid
- Choligenic Compound (Pyridinium Ion)
Tatsuno Company Limited 3 Expected Benefits from Analyzing Coffee Ingredients using NMR
- Analytical Data of the effective ingredients in the beans for Health Conscious Customers
- Analytical Quantifiable Data used in Research and Development of new coffee in pharmaceutical and or epidemiological sciences
- Understanding of effective ingredients in your coffee products
- Quality Control to improve Green Coffee purchases and Managing of the roasting process
- Quality control of the roasted coffee
- Analytical Data used in the Research and Development of compatibility with coffee additives (creamers, milk, sugar substitutes, emulsifiers)
Tatsuno Company Limited 4 Coffee Ingredients and the effects and expected effects
Ingredients Effects Expected Effects
Caffeine Anti-inflammatory, refreshing, reduce a Adjuvant of cancer treatment feeling of malaise and hypertensive headache
Trigonelline Activation of brain neuron Chlorogenic Acid - Reduces moderate high blood pressure - Decrease blood sugar after meal - Anti-depression effect (caffeic acid as a metabolite)
Super-Vitamin B3 Group Anti-inflammatory, anti-coagulant, Improves fat metabolism
1- Nicotinic Acid In addition to the above, increases vitamin B3
2- Volatile Maillard Compound - Methylpyrazine - Pyrazinoic acid -5-HMF In addition to above, active ingredient to fight sickle-cell disease
3- Refractory Maillard Compound Reduces stress
Formic Acid Antibacterial effect
Choligenic Compound Stimulatory effect on parasympathetic （Pyridinium Ion） nerves Calming effect, reduces stress
Tatsuno Company Limited 5 Coffee Ingredients Analysis of French Roast beans by NMR (sample 1)
Unit: Sample A - French roasted Maillard Reaction Products: x 10e-5 mol/10 g beans Others: mg/10 g beans
70 64.11
60
50
40
29.54 30
20 12.93
10 8.27 5.51 3.03 3.33 t 1.8 d ci 0 d a aci ic um ic id m Acet d dini ac i action Produc c For aci ine Re hylpyr rd t a e genic Nicotini ro m Caffeine o - Maill Trigonell N Chl
Tatsuno Company Limited 6 Coffee Ingredients Analysis of Optimized Blend Coffee beans NMR (sample 2)
Unit: Maillard Reaction Products: x 10e-5 mol/10 g beans Others: mg/10 g beans Sample B - Optimized Blend
140 133.21
120
99.43 100
80
60 46.9 38.25 40
20 13.9 10.47 duc 1.29 ro 3.19 cid P a n 0 c d Acetic acid tio i inium c d ea id Formi yri R p nic ac rd ine ti a ll ll e e nic ac i in e ico on N Ma t ffe g a ri N-methyl C T Chlorog
Tatsuno Company Limited 7 Comparative Analysis of two samples A and B
Unit: Maillard Reaction Products: x10e-5 mol/10 g beans Others: mg/10 g beans 140 133.21
Sample A - French 120 Roasted Sample B - 99.43 100 Optimized Blend
80 64.11 60 46.9 38.25 40 29.54
20 13.9 12.9310.47 8.27 5.51 3.03 3.33 1.8 1.29 3.19 0
id acid ac affeine c C Product Trigonelline Formic acid Aceti n lorogenic acid Nicotinic h C N-methylpyridinium
Maillard Reactio
Tatsuno Company Limited 8 Measurement Data by NMR
Nicotinic Acid Acetic H2O Acid
Trigonelline
Caffeine
Formic Acid Caffeine
Trigonelline Chlorogenic Acid Chlorogenic Acid
N-methylpydium
Tatsuno Company Limited 9 For more information or inquiries, please contact @
Tatsuno Company Limited
Tel: +81-(0)3-3263-7811 Fax: +81-(0)3-3263-7815 E-mail: [email protected] URL: http://www.tatsunojapan.com/
Suite 604 4-2-9 Kudanminami, Chiyoda Tokyo, 102-0074 Japan
Tatsuno Company Limited 10