Abstract
The method of Kwasny for the chemical determination of the organic roasting loss of coffee by analysing trigonelline and niacin has been examined. For this purpose a new gas Chromatographic method for nicotinic acid has been worked out. In contrast to Kwasny, the contents of nicotinamide have not been determined. Data from two roasting series published by Trugo and Macrae have been included. The values for 13 Arabicas of different degrees of roast and of three provenances, as well as five samples of Uganda Robusta correspond fairly well with the results of Kwasny, but two samples of India Robusta do not. Therefore the method of Kwasny seems to be valid in general, but it is necessary to be aware that there are exceptions.
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Stennert, A., Maier, H.G. Trigonelline in coffee. Z Lebensm Unters Forch 202, 45–47 (1996). https://doi.org/10.1007/BF01229683
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DOI: https://doi.org/10.1007/BF01229683