CHEMICAL COMPOSITION OF CONILON COFFEE IN DIFFERENT DEGREES OF ROASTING

Abstract

The current work studies the chemical composition and odorific potencial of roasted Coffea Canephora var. conilon from Espirito Santo state, Brazil. The coffee samples were roasted at three degrees: light, medium and dark. The light roast presented a more accentuated acid character, higher percentage of both total soluble solids and total polysaccharides. The dark roast presented higher contents of insoluble solids, lignin and lipids when compared to the other roasts and these contents increased with the roast degree. Keywords: Conilon coffee, roasting, chemical composition.