roasted congo coffee bean

Roasted Congo coffee bean is a flavor ingredient from roasted Coffea congensis seed, known for its characteristic roasted coffee aroma and use as a food additive.

General Material Description

The roasted Congo coffee bean originates from the Coffea congensis seed. It is characterized as a natural flavor material with a distinctive roasted coffee aroma and flavor. This seed, once roasted, produces an intense coffee note that is widely recognized and valued in flavor formulation. Referred to alternatively as roasted coffea congensis seed, it contributes significantly to coffee flavor profiles in foods and beverages. It is documented under controlled vocabulary in databases like PubChem. The flavor material is typically sourced by roasting the seeds of Coffea congensis plants, which grow in specific African regions. The roasting process enhances the sensory properties by developing complex aroma compounds associated with coffee.

Occurrence, Applicability & Potential Uses

The roasted Congo coffee bean occurs naturally as the seed of the Coffea congensis plant, indigenous to certain parts of Africa. It is utilized primarily as a food additive, appreciated for imparting roasted coffee flavor. Its application extends to flavoring foods and beverages where a natural coffee aroma is desired. Relevant to flavor industries, it contributes authentic roasted notes that form part of complex flavor blends. The use of this material is governed by standards such as FEMA (US), which classify it within flavor additive categories. Its presence in formulations is restricted to food products rather than fragrances or cosmetic uses.

Physico-Chemical Properties Summary

The roasted Congo coffee bean exhibits physical properties typical of roasted seeds, including a solid, granular matrix rich in aromatic compounds. Chemically, roasting induces Maillard reactions within the seed's carbohydrate and protein components, producing a complex mixture of volatile compounds responsible for its characteristic roasted coffee flavor. These compounds include various aldehydes, ketones, and pyrazines that contribute to its sensory profile. The material is stable under normal food processing conditions, but its aromatic constituents can vary based on roasting degree, influencing intensity and flavor balance. These physico-chemical properties make it suitable for integration into diverse food matrices requiring robust coffee notes.

FAQ

What is roasted Congo coffee bean and what sensory characteristics does it have?

Roasted Congo coffee bean refers to the seed of Coffea congensis that has undergone roasting, resulting in a flavor ingredient with a pronounced roasted coffee aroma. It carries characteristic sensory notes typical of coffee, manifested as warm, roasted, and slightly bitter flavors widely recognized in coffee-based products. This flavor material is used in food and beverage formulations to impart natural coffee flavor.

How is roasted Congo coffee bean used and where does it originate?

This material originates from the Coffea congensis plant endemic to Africa. The seeds are harvested and roasted to develop the coffee character. Usage primarily involves incorporation as a food additive to introduce authentic roasted coffee flavor in culinary applications. It is not recommended for fragrance or flavor use beyond specified food categories. The roasting process influences the flavor profile and intensity, making it suitable for inclusion in foods requiring coffee notes.

Are there any safety regulations or recommendations associated with roasted Congo coffee bean?

According to classifications such as OSHA’s Hazard Communication Standard (29 CFR 1910) and FEMA (US) guidelines, roasted Congo coffee bean has no identified hazards or precautionary statements. It is designated as a food additive rather than a fragrance ingredient. Recommendations specify that usage should remain within food additive contexts, and no toxicological data currently suggests restrictions. Regulatory references confirm no hazards classifications, supporting its use under normal food additive conditions.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Other Information

FDA Listing of Food Additive Status:	View
Wikipedia:	View

General Material Information

Trivial Name	roasted congo coffee bean
Short Description	roasted coffea congensis seed
Synonyms	roasted coffea congensis seed

PhysChem Properties

Material listed in food chemical codex

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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

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

Recommendation for roasted congo coffee bean flavor usage levels up to:
	not for flavor use.

Safety references

None found