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roasted arabica coffee bean

General Material Information

Preferred name roasted arabica coffee bean
Trivial Name Coffee, Coffea arabica, ext.
Short Description roasted coffea arabica seed
CAS Number 84650-00-0
ECHA Number 283-481-1
FDA UNII Search
Synonyms
  • roasted coffea arabica seed
  • Coffee, Coffea arabica, ext.

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Literature & References

roasted coffea l. arabica seed
Pubchem (sid):135318575
Publications by Perfumer & Flavorist
Organolpetic Characteristics of Flavor Materials
Publications by PubMed
Lipid content and composition of coffee brews prepared by different methods.
High-throughput metabolic profiling of diverse green Coffea arabica beans identified tryptophan as a universal discrimination factor for immature beans.
Impact of roasting time on the sensory profile of arabica and robusta coffee.
Characterization and modeling of the interactions between coffee storage proteins and phenolic compounds.
Comparative proteomical analysis of zygotic embryo and endosperm from Coffea arabica seeds.
Differential regulation of grain sucrose accumulation and metabolism in Coffea arabica (Arabica) and Coffea canephora (Robusta) revealed through gene expression and enzyme activity analysis.
A simple method to measure effective catalase activities: optimization, validation, and application in green coffee.
Ricoseius loxocheles, a phytoseiid mite that feeds on coffee leaf rust.
Characterization of diterpenoid glucosides in roasted puer coffee beans.
Computational identification of miRNA and targets from expressed sequence tags of coffee (Coffea arabica).
Lipase activity and antioxidant capacity in coffee (Coffea arabica L.) seeds during germination.
Antioxidant and neuronal cell protective effects of columbia arabica coffee with different roasting conditions.
Impact of chemical changes on the sensory characteristics of coffee beans during storage.
Effect of vacuum roasting on acrylamide formation and reduction in coffee beans.
Geographic determination of coffee beans using multi-element analysis and isotope ratios of boron and strontium.
High-throughput metabolic profiling of diverse green Coffea arabica beans identified tryptophan as a universal discrimination factor for immature beans.
Selection of discriminant markers for authentication of Asian palm civet coffee (Kopi Luwak): a metabolomics approach.
A liquid chromatography/electrospray ionisation tandem mass spectrometry method for the simultaneous quantification of salicylic, jasmonic and abscisic acids in Coffea arabica leaves.
The effects of the decaffeination of coffee samples on platelet aggregation in hyperlipidemic rats.
Looking into individual coffee beans during the roasting process: direct micro-probe sampling on-line photo-ionisation mass spectrometric analysis of coffee roasting gases.
Characterization and modeling of the interactions between coffee storage proteins and phenolic compounds.
Microwave-assisted methanolysis of green coffee oil.
Trap capture of three economically important fruit fly species (Diptera: Tephritidae): evaluation of a solid formulation containing multiple male lures in a Hawaiian coffee field.
The effects of nutrients and secondary compounds of Coffea arabica on the behavior and development of Coccus viridis.
Chemical descriptors for sensory and parental origin of commercial Coffea genotypes.
Nitrogen starvation, salt and heat stress in coffee (Coffea arabica L.): identification and validation of new genes for qPCR normalization.
Discrimination of organic coffee via Fourier transform infrared-photoacoustic spectroscopy.
NMR based geographical characterization of roasted coffee.
Effect of shading on yield, sugar content, phenolic acids and antioxidant property of coffee beans (Coffea Arabica L. cv. Catimor) harvested from north-eastern Thailand.
Identification of coffee components that stimulate dopamine release from pheochromocytoma cells (PC-12).
Melatonin and serotonin profiles in beans of Coffea species.
Quantification of the Robusta fraction in a coffee blend via Raman spectroscopy: proof of principle.
Effect of zinc and its form of supply on production and quality of coffee beans.
Organic and conventional Coffea arabica L.: a comparative study of the chemical composition and physiological, biochemical and toxicological effects in Wistar rats.
Furan levels in coffee as influenced by species, roast degree, and brewing procedures.
Roasting green coffee beans using spouted bed roaster: changes in physical characteristics.
Coffea arabica extract and its constituents prevent photoaging by suppressing MMPs expression and MAP kinase pathway.
Modeling Weight Loss and Chlorogenic Acids Content in Coffee during Roasting.
Discrimination of green arabica and robusta coffee beans by Raman spectroscopy.
Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.).
Safety studies on products from whole coffee fruit.
Purification of legumin-like proteins from Coffea arabica and Coffea racemosa seeds and their insecticidal properties toward cowpea weevil ( Callosobruchus maculatus ) (Coleoptera: Bruchidae).
Evaluation of kahweol and cafestol in coffee tissues and roasted coffee by a new high-performance liquid chromatography methodology.
Genotypic and environmental effects on coffee (Coffea arabica L.) bean fatty acid profile: impact on variety and origin chemometric determination.
Fumonisin B2 production by Aspergillus niger in Thai coffee beans.
Comparative proteomical analysis of zygotic embryo and endosperm from Coffea arabica seeds.
Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation.
Isolation, identification and toxigenic potential of ochratoxin A-producing Aspergillus species from coffee beans grown in two regions of Thailand.
Determination of acrylamide during roasting of coffee.
Comparison of the effectiveness of fatty acids, chlorogenic acids, and elements for the chemometric discrimination of coffee (Coffea arabica L.) varieties and growing origins.
The storage of green coffee (Coffea arabica): decrease of viability and changes of potential aroma precursors.
Lipoxygenase distribution in coffee (Coffea arabica L.) berries.
Dietary fiber from coffee beverage: degradation by human fecal microbiota.
Gamma-tocopherol as a marker of Brazilian coffee (Coffea arabica L.) adulteration by corn.
Transfer of multivariate classification models between laboratory and process near-infrared spectrometers for the discrimination of green Arabica and Robusta coffee beans.
Pectin degrading enzymes in yeasts involved in fermentation of Coffea arabica in East Africa.
5-(Hydroxymethyl)-2-furfural: a selective inhibitor of DNA polymerase lambda and terminal deoxynucleotidyltransferase.
Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus.
The effects of yeasts involved in the fermentation of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus.
Determination of the 2H/1H and 15N/14N ratios of Alkylpyrazines from coffee beans (Coffea arabica L. and Coffea canephoravar. robusta) by isotope ratio mass spectrometry.
Chemical discrimination of arabica and robusta coffees by Fourier transform Raman spectroscopy.
Effect of roasting on the formation of chlorogenic acid lactones in coffee.
Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages.
Volatile composition of coffee berries at different stages of ripeness and their possible attraction to the coffee berry borer Hypothenemus hampei (Coleoptera: Curculionidae).
Cytochemistry and immunolocalisation of polysaccharides and proteoglycans in the endosperm of green Arabica coffee beans.
Plant biochemistry: a naturally decaffeinated arabica coffee.
Yeast involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresis.
In vitro and ex vivo antihydroxyl radical activity of green and roasted coffee.
Characterization and estimation of proanthocyanidins and other phenolics in coffee pulp (Coffea arabica) by thiolysis-high-performance liquid chromatography.
Incidence of microflora and of ochratoxin A in green coffee beans (Coffea arabica).
Toxigenic fungi associated with processed (green) coffee beans (Coffea arabica L.).
Effect of roasting on degradation and structural features of polysaccharides in Arabica coffee beans.
Antiadhesive effect of green and roasted coffee on Streptococcus mutans' adhesive properties on saliva-coated hydroxyapatite beads.
Chlorogenic acids as a potential criterion in coffee genotype selections.
Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil.
Ochratoxin formation in Aspergillus ochraceus with particular reference to spoilage of coffee.
In vitro antioxidant and ex vivo protective activities of green and roasted coffee.
Biosynthesis and catabolism of caffeine in low-caffeine-containing species of Coffea.
Xanthine degradation and related enzyme activities in leaves and fruits of two coffea species differing in caffeine catabolism.
Biochemistry and toxicology of the diterpenoid glycoside atractyloside.
Lipid analysis of Coffea arabica Linn. beans and their possible hypercholesterolemic effects.
Investigation of the effect of coffee lipids on serum cholesterol in hamsters.
Differentially Accumulated Proteins in Coffea arabica Seeds during Perisperm Tissue Development and Their Relationship to Coffee Grain Size.
Seed-Specific Stable Expression of the α-AI1 Inhibitor in Coffee Grains and the In Vivo Implications for the Development of the Coffee Berry Borer.
Green synthesis of silver nanoparticles using Coffea arabica seed extract and its antibacterial activity.
Endo-β-mannanase and β-tubulin gene expression during the final phases of coffee seed maturation.
Gene expression of antioxidant enzymes and coffee seed quality during pre- and post-physiological maturity.
CoffeebEST: an integrated resource for Coffea spp expressed sequence tags.
Anthelmintic activity of acetone-water extracts against Haemonchus contortus eggs: interactions between tannins and other plant secondary compounds.
Coffee (Coffea arabica L.).
Lipase activity and antioxidant capacity in coffee (Coffea arabica L.) seeds during germination.
Identification and expression analysis of ethylene biosynthesis and signaling genes provides insights into the early and late coffee cultivars ripening pathway.
Gene expression of coffee seed oxidation and germination processes during drying.
Impact of chemical changes on the sensory characteristics of coffee beans during storage.
Regulation of galactomannan biosynthesis in coffee seeds.
Development of coffee somatic and zygotic embryos to plants differs in the morphological, histochemical and hydration aspects.
Functional characterization of three Coffea arabica L. monoterpene synthases: insights into the enzymatic machinery of coffee aroma.
Alpha-amylase inhibitor-1 gene from Phaseolus vulgaris expressed in Coffea arabica plants inhibits alpha-amylases from the coffee berry borer pest.
An inhibitor from Lupinus bogotensis seeds effective against aspartic proteases from Hypothenemus hampei.
Stress metabolism in green coffee beans (Coffea arabica L.): expression of dehydrins and accumulation of GABA during drying.
Use of the growing environment as a source of variation to identify the quantitative trait transcripts and modules of co-expressed genes that determine chlorogenic acid accumulation.
Proteomic evaluation of coffee zygotic embryos in two different stages of seed development.
Effect of green Coffea arabica L. seed oil on extracellular matrix components and water-channel expression in in vitro and ex vivo human skin models.
Comparative proteomical analysis of zygotic embryo and endosperm from Coffea arabica seeds.
ABA inhibits embryo cell expansion and early cell division events during coffee (Coffea arabica 'Rubi') seed germination.
The storage of green coffee (Coffea arabica): decrease of viability and changes of potential aroma precursors.
Biochemical and genomic analysis of sucrose metabolism during coffee (Coffea arabica) fruit development.
New determinants for tolerance of coffee (Coffea arabica L.) seeds to liquid nitrogen exposure.
Endophytic bacteria in Coffea arabica L.
Exogenous gibberellins inhibit coffee (Coffea arabica cv. Rubi) seed germination and cause cell death in the embryo.
Abscisic acid controls embryo growth potential and endosperm cap weakening during coffee (Coffea arabica cv. Rubi) seed germination.
Flavanol binding of nuclei from tree species.
Amino acid sequence of the 26 kDa subunit of legumin-type seed storage protein of common buckwheat (Fagopyrum esculentum Moench): molecular characterization and phylogenetic analysis.
Caffeine hazards and their prevention in germinating seeds of coffee (Coffea arabica L.).
[Caffeine synthesis in fruits and tissue cultures of Coffea arabica].
[Studies on the transport of caffeine in the coffee plant (Coffea arabica)].

Other Information

FDA Listing of Food Additive Status:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Coffee
coffee roasted coffee
General comment Roasted coffee

Occurrences

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
intraperitoneal-mouse LD50 1000 mg/kg
Indian Journal of Experimental Biology. Vol. 9, Pg. 91, 1971.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
food additive
Recommendation for roasted arabica coffee bean usage levels up to:
not for fragrance use.
Recommendation for roasted arabica coffee bean flavor usage levels up to:
not for flavor use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Technical Report on the notification of cherry pulp from Coffea arabica L. and Coffea canephora Pierre ex A. Froehner as a traditional food from a third country following Article 14 of Regulation (EU) 2015/2283
View page or View pdf

Technical Report on the notification of dried cherry pulp from Coffea arabica L. and Coffea canephora Pierre ex A. Froehner as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283
View page or View pdf

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roasted coffea l. arabica seed
Chemidplus:0084650000