The aim of this study was to investigate the changes of individual chlorogenic acids during the coffee roasting process under authentic commercial conditions. Unique chemical reactions of caffeoylquinic acid (CQA) and dicaffeoylquinic acid (diCQA) isomers were shown in different Coffea species (C. arabica vs. C. canephora), batch sizes (1 kg vs. 20 kg) and roaster designs. Temperature determination setups of different roaster machines appeared gave varying results. Isomerization reactions of CQA in C. arabica beans were observed between the end of the drying phase and the crack reaction. Regarding C. canephora beans, the slower degradation rate of 3-CQA and 4-CQA isomers after the crack reaction in contrast to C. arabica species was described for the first time.

本研究的目的是调查在真实商业条件下咖啡烘焙过程中个体绿原酸的变化。咖啡酰奎宁酸 (CQA) 和二咖啡酰奎宁酸 (diCQA) 异构体的独特化学反应在不同的咖啡种类（小粒咖啡豆与C. canephora）、批量大小（1 公斤与 20 公斤）和烘焙机设计中显示。不同烘焙机的温度确定设置出现了不同的结果。在干燥阶段结束和裂解反应之间观察到CQA 在阿拉比卡咖啡豆中的异构化反应。关于C. canephora豆类中，首次描述了裂解反应后 3-CQA 和 4-CQA 异构体与C. arabica物种相比更慢的降解速率。