Sunday, June 13, 2021

Degradation of trigonelline during coffee roasting

Non-volatile compounds degrade when they undergo thermal processing involving roasting. Chlorogenic acid and trigonelline are rapidly degraded during roasting, and phenolic compounds and pyridines/pyrroles are produced, respectively.

Trigonelline (TG; N-methylnicotinate) is a metabolite of nicotinamide involved in plant cell cycle regulation and oxidative stress.



Trigonelline is found in green coffee beans, and its content depends on the coffee species and origins. The amount of trigonelline in arabica is higher than that in robusta green coffee beans, and thus it can be used as a marker compound to distinguish the coffee bean species.

Trigonelline is a well-known precursor of flavor/aroma compounds in coffee and undergoes significant degradation contribute indirectly to the formation of desirable flavor products, including furans, pyrazine, alkyl-pyridines, and pyrroles, during roasting.
Degradation of trigonelline during coffee roasting

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