Foamability, Foam Stability, and Chemical Composition of Espresso Coffee As Affected by the Degree of Roast

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 8, 1997, Pages 3238-3243

  Nunes, Fernando M ^a   Coimbra, Manuel A ^a   Duarte, Armando C ^a   Delgadillo, Ivonne ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Arabinogalactan; Degree of roast; Espresso coffee; Foam stability; Foamability; Galactomannan; Multivariate analysis; Principal component analysis

Indexed keywords

EID: 0000796012     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970009t     Document Type: Article

References (29)

1. Blakeney, A. B.; Harris, P. J.; Henry, R. J.; Stone, B. A. A simple and rapid preparation of alditol acetates for monosaccharide analysis. Carbohydr. Res. 1983, 113, 291-299.
2. Cheftel, J. C.; Cuq, J. L.; Lorient, D. Foaming properties. In Functional Properties of Proteins (French); Tecnique et Documentation - Lavoisier: Paris, 1985; pp 80-86.
3. Cherry, J. P.; McWatters, K. H. Whippability and aeration. In Proteins Functionality in Foods; Cherry, J. P., Ed.; ACS Symposium Series; American Chemical Society: Washington, DC, 1981; Chapter 8.
4. Clifford, M. N. Chemical and physical aspects of green coffee and coffee products. In Coffee - Botany, Biochemistry and Production of Beans and Beverage; Clifford, M. N., Wilson, K. C., Eds.; Croom Helm: London, 1985; Chapter 13.
5. Coimbra, M. A.; Waldron, K. W.; Selvendran, R. R. Isolation and characterisation of cell wall polymers from the heavily lignified tissues of olive (Olea europaea) seed hull. Carbohydr. Polym. 1995, 27, 285-294.
6. Coimbra, M. A.; Waldron, K. W.; Delgadillo, I.; Selvendran, R. R. Effect of processing on cell wall polysaccharides of green table olives. J. Agric. Food Chem. 1996a, 44, 2394-2401.
7. Coimbra, M. A.; Delgadillo, I.; Waldron, K. W.; Selvendran, R. R. Isolation and analysis of cell wall polymers from olive pulp. Modern Methods Plant Anal. 1996b, 17, 19-44.
8. Dea, I. C. M. Interaction of ordered polysaccharides structures-synergism and freeze-thaw phenomena. In Polysaccharides in Food; Blanshard, J. M. V., Mitchell, J. R., Eds.; Butterworth: London, 1979; Chapter 15.
9. Dea, I. C. M.; Morrison, A. Chemistry and interactions of seed galactomannans. Adv. Carbohydr. Chem. Biochem. 1975, 31, 241-359.
10. Dunteman, G. H. Principal component analysis. In Factor Analysis and Related Techniques; Lewis-Beck, M. S., Ed.; Sage Publications Toppan Publishing: London, 1994; Chapter 3.
11. Ehlers, G. M. Possible applications of enzymes in coffee processing. Proceedings of the 9th International Colloquium on the Chemistry of Coffee, ASIC, Paris; 1980; pp 267-271.
12. Fry, S. C. The Growing Plant Cell Wall: Chemical and Metabolic Analysis; Longman Scientific & Technical: Harlow, Essex, U.K., 1988, Chapter 3.
13. Harris, P. J.; Blakeney, A. B.; Henry, R. J.; Stone, B. A. Gas chromatographic determination of the monosaccharide composition of plant cell wall preparations. J. Assoc. Off. Anal. Chem. 1988, 71, 272-275.
14. Illy, A.; Viani, R. Espresso Coffee - The Chemistry of Quality; Academic Press: London, 1995, Chapter 2.
15. Leloup, V.; Liardon, R. Analytical characterization of coffee carbohydrates. Proceedings of the 15th International Colloquium on the Chemistry of Coffee, ASIC, Paris; 1993; pp 863-865.
16. Macrae, R. Nitrogenous components. In Coffee, Vol. I. Chemistry; Clarke, R. J., Macrae, R., Eds.; Elsevier Applied Science Publishers: London, 1985; Chapter 4.
17. Manly, B. F. J. Multivariate Statistical Methods - A Primer; Chapman and Hall: London, 1986; pp 59-113.
18. Meier, H.; Reid, J. S. G. Reserve polysaccharides other than starch in higher plants. In Encyclopedia of Plant Physiology, Vol. 13A. Plant Carbohydrates; Loewus, F. A., Tanner, W., Eds.; Springer-Verlag: Berlin, 1982; pp 418-471.
19. Morris, R. E. Polysaccharide rheology and in-mouth perception. In Food Polysaccharides and Their Applications; Stephen, A. M., Ed.; Dekker: New York, 1995; Chapter 16.
20. Petracco, M. Physico-chemical and structural characterization of espresso coffee brew. Proceedings of the 13th International Colloquium on the Chemistry of Coffee, ASIC, Paris; 1989; pp 319-330.
21. Pictet, G.; Rehacek, J. Analytical control of the degree of roast (French). Proceedings of the 10th International Colloquium on the Chemistry of Coffee, ASIC, Paris; 1982; pp 219-223.
22. Reymond, D. Utilization of analytical criterion for the definition of the quality of the coffee beverage (French). Proceedings of the 10th International Colloquium on the Chemistry of Coffee, ASIC, Paris; 1982; pp 159-175.
23. Rosa, M. D.; Nicoli, M. C.; Lerici, C. R. Quality characteristics of the espresso coffee in relation to the type of preparation (Italian). Ind. Aliment. 1986, 9, 629-633.
24. Selvendran, R. R.; March, J. F.; Ring, S. G. Determination of aldoses and uronic acid content of vegetable fiber. Anal. Biochem. 1979, 96, 282-292.
25. Selvendran, R. R.; Verne, A. V. F. V.; Faulks, R. M. Methods for analysis of dietary fibre. Modern Methods Plant Anal. 1989, 10, 234-259.
26. Smith, A. W. Introduction. In Coffee, Vol. I. Chemistry; Clarke, R. J., Macrae, R., Eds.; Elsevier Applied Science Publishers: London, 1985; Chapter 1.
27. Steinhart, H.; Packert, A. Melanoidins in coffee. Separation and characterization by different chromatographic procedures. Proceedings of the 15th International Colloquium on the Chemistry of Coffee, ASIC, Paris; 1993; pp 593-600.
28. Thaler, H. The chemistry of coffee extraction in relation to polysaccharides. Food Chem. 1979, 4, 13-22.
29. Trugo, L. C. Carbohydrates. In Coffee, Vol. I. Chemistry; Clarke, R. J., Macrae, R., Eds.; Elsevier Applied Science Publishers: London, 1985; Chapter 3.