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Étude par spectroscopie de résonance magnétique nucléaire (RMN) des modifications physico-chimiques provoquées par des traitements thermiques (« torréfactions ») de graines du caféier Coffea arabica L.

Abstract : The heat treatment (“roasting”) of Coffea arabica L. seeds determines their chemical composition and, as a result, the composition and organoleptic properties of the resulting beverage ("coffee"). In this study, we used several quantitative nuclear magnetic resonance (q NMR) spectroscopy techniques to explore the phenomena that occur during roasting and extraction of coffee beans in the aqueous phase. Experimental designs were implemented to examine the influence of key roasting parameters and, ultimately, to identify the mechanisms of the phenomena that these treatments cause. Unlike previous studies, we applied roasting kinetics that are in line with industry standards. We determined that the parameters used by the industry were not sufficient to characterize the various roasts. Then we used chemometrics in order to identify markers, i.e. compounds whose concentrations vary with the kinetics involved. More extensive heat treatments were also carried out to (1) establish correlations between these compounds and changes in colour and pH and (2) identify the reaction mechanisms that occur during roasting.
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Laura Febvay. Étude par spectroscopie de résonance magnétique nucléaire (RMN) des modifications physico-chimiques provoquées par des traitements thermiques (« torréfactions ») de graines du caféier Coffea arabica L.. Chimie analytique. Université Paris Saclay (COmUE), 2019. Français. ⟨NNT : 2019SACLA033⟩. ⟨tel-02513167⟩

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