Calorimetric Analysis of Tea and Coffee

Tea and coffee are the most popular beverage there is a variety of forms in both hot cold temperatures. Black tea made from green leaves that have been oxidized. During oxidation process, certain proportion polyphenol compounds lost. More than thousand chemical components can be found coffee, making it complex beverage. One significant factors stressed equally to scent flavor caffeine content. Differential Scanning Calorimetry (DSC) was employed our study compare properties Turkish black tea, instant brands. The evaluated teas coffees belong consumed brands Turkey. Caffeine, which has melting temperature 234°C abundance but not teas. Glass transition temperatures (Tg) for kinds were approximately 40°C. Polyphenol content values known 67-75°C, verified high findings showed peaks at 170 201°C caused by several elements, including amino acids, lipids, sugars, sucrose, glucose, fructose, arabinose, galactose, maltose, polysaccharides. Caffeine bonds broken degraded 253, 266, 278 °C, resulting exothermic maxima. endothermic curves 39, 41, 71 °C pure three different roast levels shown. breakdown cellulose causes transitions visible between 389 494°C. this investigation demonstrated higher additive Arabica coffee.