01847naa a2200277 a 450000100080000000500110000800800410001902200140006002400350007410000190010924500660012826000090019452010860020365000100128965000200129965000210131965300130134065300190135365300120137265300210138470000250140570000220143070000190145270000220147177300760149320046982015-02-04       2014    bl uuuu     u00u1 u    #d  a1438-23777 a10.1007/s00217-014-2293-x2DOI1 aDIAS, R. C. E.  aRoasting process affects the profile of diterpenes in coffee.  c2014  aThere is no consensus in the literature regarding the decrease of kahweol and cafestol contents during coffee roasting, but it has been reported that these compounds can undergo dehydration under heat. Kahweol and cafestol were quantified in Arabica and Robusta coffees with different roasting degrees (2, 4, 6, 8 and 10 min at 230°C). The structures of the diterpenes and the presence of derivative compounds were determined by liquid chromatography with UV?Vis and mass spectrometry detection. In the dark roast samples, dehydro derivatives were found. The roasting process influenced the level of diterpenes in both species of coffee, but the effect as dependent on the intensity of the process. Cafestol and kahweol were degraded (general losses from 60 to 75% on a lipid basis) to dehydrocafestol and dehydrokahweol, respectively, after 8 min of process, which corresponds to the commercial roasting degree. On the other hand, the amounts of cafestol and kahweol (mg/100g of coffee) remained stable during the roasting process due to relative increase in lipid concentration.  aCafé  aCoffea Arábica  aCoffea Canephora  aCafestol  aDehydrokahweol  aKahweol  aSemente de café1 aMACHADO, A. F. de F.1 aMERCADANTE, A. Z.1 aBRAGAGNOLO, N.1 aBENASSI, M. de T.  tEuropean Food Research & Technologygv. 239, n. 6, p 961-970, dec 2014.