[Organochlorine pesticide residues in raw and roasted coffee and their degradation during the roasting process]. / Untersuchung von Organochlor-Pesticidrückständen in Roh- und Röstkaffee und deren Abbauverhalten beim Röstprozess.

An analysis method for determination of organochloro pesticides in green and roasted coffees was developed. 17 Arabica and 2 Robusta coffees originating from 11 countries were investigated. With the exception of two samples the amounts of pesticide residues found in the green coffees were considerably lower than the amounts permitted, according to the "Höchstmengenverordnung". In 2 coffees no residues were detectable. The residues were reduced to insignificant amounts during the roasting process. The degradation rates ranged from 85% to 100%. Since the residues detected in all of the roasted coffees were insignificant, no further investigation of the corresponding beverages was necessary.

[Phenols in roasted coffees of different varieties. I. (author's transl)]. / Flüchtige Phenole in Röstkaffees verschiedener Sorten. I.

Thirty phenols were isolated from roasted coffee by distillation-extraction, separated from other constituents by absorption-chromatography, and characterized by means of GC-MS. Robusta coffee contained the largest amount of phenols, followed by Arabusta (Côte d'Ivoire) and Arabica. Quantity and type of phenols depends on variety as well as on the roasting conditions.