Nanochemistry and biotechnology 
Nanostructural properties of extracts of the flavors and aromas substances natural coffee
Kurta S. A1., Khatsevich O.M1., Kurotchin M.R.1, Buzdigan C.V.
1-Chemistry Department, Vasyl Stefanyk Precarpathian National Universyty, Halytska str., 201/320 Ivano-Frankivsk,Ukraine. E-mail: kca2014@ukr.net ;

    Coffee is the most popular product in the world after oil. Natural and instant coffee is in high demand than gas, gold, corn or sugar. In the world, 500 billion cups of coffee are consumed annually. Coffee is a unique blend of flavors and aromas. These components of the beverage begin to appear just at the time of roasting, grinding and extraction of aromatic and flavor components, when brewing coffee powder in hot water. Therefore, the study of biochemical and organoleptic aromatic and taste properties of coffee in extracts of water and alcohol is an urgent problem.
      The aim of the work is to find alternative methods of roasting, grinding coffee beans and extracting coffee aromas and flavors, and studying the nanostructural properties of aqueous and alcoholic extracts of coffee of various varieties. In addition, the influence of coffee aroma and taste extracts on the metabolism of alcohol in the human body was investigated [1].
        As a result of the research on isothermal roasting of green coffee grains of Arabica Brasil Santos and Robusta Vietnam, optimal technological conditions for roasting in a Microwave Isothermal Chamber "Disvery DY110" were installed in a glass flask with a magnetic stirrer (n = 150-250 rpm; time of roasting = 10-20 minutes, weight loss of coffee beans after roasting = 15-18%, roasting temperature from 145 - 195 ºС, power of microwave oven N = 300-900 Watts.
     The technique of distillation of odorous and aromatic substances of coffee beans of milled coffee with water vapor and ethyl alcohol of various concentrations is improved. For the obtained water-alcohol aqueous extracts of coffee it was established that the hydrogen index of alcoholic extracts is approaching neutral values ​​of pH = 4-6, which distinguishes them from acidic aqueous coffee extracts pH = 3-4, regardless of the grade of coffee. The optical density, or light transmission, of the investigated coffee extracts - with ethyl alcohol decreases in comparison with water, which suggests a more efficient extraction of aromatic and oleaginous substances from coffee with the participation of ethyl alcohol, which is confirmed by an increase in 2-3 times the balance of dry substances in alcoholic extracts coffee [2].
       In the infrared spectra of coffee extracts the presence of caffeine and other fragrant substances of acid, ketone or aldehydes composition is observed. When analyzing the particle size of macromolecules of fragrant substances by static and dynamic molecular mass distribution of nanoparticles in size with a corner section of laser light (NANODS CILAS) in aqueous and alcoholic extracts, it is shown that their size in water extracts is an order of magnitude larger (900-9000 nm). While for coffee extracts in ethyl alcohol, these sizes are much smaller (150-1200 nm). Obviously this is the main cause of different aroma of coffee in water and in alcohol solution [3].
   Alcoteter Alcofor-105 conducted a preliminary analysis of the metabolism of ethyl alcohol in the human body, depending on the concentration and volume of alcohol. The negative effect of increasing concentration and dose of ethanol on the rate and time of metabolism in the organism, which increases from 15-25 minutes for minimum concentrations of ethanol (20-40 ml) to 120 minutes and above for maximum concentrations (60-100 ml), is shown. In this case, the catalytic effect of water-alcohol extracts of natural coffee on the metabolism and conversion of alcohol and acetaldehyde in the human body, which is 1.5-2.5 times faster than for ordinary solutions of alcohol in water, is recorded. Thus, for 1 hour when using ethyl alcohol of different volumes with extracted nanostructured substances of coffee aromas in water in exhaled air, it is possible to reduce the concentration of alcohol and acetaldehyde to 0.18% per milliliter - the permissible norm for drivers.

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