| abstract |
FIELD: coffee industry. n SUBSTANCE: fried coffee beans have value L from 15 to 45 and contain per kg of fried coffee grains from 6.0 g to 90.0 g of chlorogenic acid (A), 50 mg or less of hydroxyhydroquinone (B), 70 mg or less of 5-hydroxymethylfurfural (C) and 9.0 g or less of caffeine (D). Weight ratio of 5-hydroxymethylfurfural (C) and chlorogenic acid (A), [(C)/(A)] is 0.006 or less. n EFFECT: invention provides a product with an excellent taste and aroma. n 3 cl, 3 tbl, 19 ex |