Variation in caffeine concentration in single coffee beans

Fox, Glen P., Wu, Alex, Yiran, Liang and Force, Lesleigh (2013) Variation in caffeine concentration in single coffee beans. Journal of Agricultural and Food Chemistry, 61 45: 10772-10778. doi:10.1021/jf4011388


Author Fox, Glen P.
Wu, Alex
Yiran, Liang
Force, Lesleigh
Title Variation in caffeine concentration in single coffee beans
Journal name Journal of Agricultural and Food Chemistry   Check publisher's open access policy
ISSN 0021-8561
1520-5118
Publication date 2013-11-13
Sub-type Article (original research)
DOI 10.1021/jf4011388
Volume 61
Issue 45
Start page 10772
End page 10778
Total pages 7
Place of publication Washington, DC, United States
Publisher American Chemical Society
Collection year 2014
Language eng
Abstract Twenty-eight coffee samples from around the world were tested for caffeine levels to develop near-infrared reflectance spectroscopy (NIRS) calibrations for whole and ground coffee. Twenty-five individual beans from five of those coffees were used to develop a NIRS calibration for caffeine concentration in single beans. An international standard high-performance liquid chromatography method was used to analyze for caffeine content. Coffee is a legal stimulant and possesses a number of heath properties. However, there is variation in the level of caffeine in brewed coffee and other caffeinated beverages. Being able to sort beans on the basis of caffeine concentration will improve quality control in the level of caffeine in those beverages. The range in caffeine concentration was from 0.01 mg/g (decaffeinated coffee) to 19.9 mg/g (Italian coffee). The majority of coffees were around 10.0-12.0 mg/g. The NIRS results showed r2 values for bulk unground and ground coffees were >0.90 with standard errors <2 mg/g. For the single-bean calibration the r 2 values were between 0.85 and 0.93 with standard errors of cross validation of 0.8-1.6 mg/g depending upon calibration. The results showed it was possible to develop NIRS calibrations to estimate the caffeine concentration of individual coffee beans. One application of this calibration could be sorting beans on caffeine concentration to provide greater quality control for high-end markets. Furthermore, bean sorting may open new markets for novel coffee products.
Keyword Bean sorting
Caffeine
Coffee bean
Ground coffee
Near infrared spectroscopy
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Queensland Alliance for Agriculture and Food Innovation
Official 2014 Collection
 
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