Electron spin resonance for identifying coffee roasted

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Jaja Jamaludin

thank you mr Farooq wahab. i will read your article.

Abel J S C Vieira

Usually all solid vegetal materials like coffee beans or spices (clove, pepper, ...) give an ESR signal due to trapped cellulose radicals. This signal may increase after light exposure or irradiation, but decays after a short time gap. The ESR spectra of samples in different conditions must be compared to enable valuable conclusions.

See e.g.: Gamma irradiation of clove: level of trapped radicals and effects on bioactive composition

Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.9351