The extent of alteration in the chemical composition of coffee beans roasted to develop the flavor and aroma associated with coffee beverage was reliably monitored by observing the decomposition of naturally occurring 5‐caffeoylquinic acid (5‐CQA) and ratioing this concentration to that of the relatively heat stable caffeine. An HPLC method was developed by which simultaneous quantification of 5‐CQA and caffeine could be used to monitor degree of roast.
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Purdon et al. (1987) studied this question.
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