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Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods.
Food Chem. 2021 May 01; 343:128525.FC

Abstract

This study investigated the correlations of α-dicarbonyl compounds (α-DCs), including glyoxal (GO), methylglyoxal (MGO) and diacetyl (DA), formed in coffee prepared under various roasting and brewing methods. The levels of α-DCs in Brazilian coffee beans (Coffea arabica) ranged from 28.3 to 178 μg/mL. Concentration ranges of GO, MGO and DA were 1.31-6.57, 25.5-159 and 1.50-12.9 μg/mL, respectively. The level of α-DCs increased with high roasting temperature, long roasting time, small coffee bean particles, mineral water and espresso brewing. In correlation analysis, the roasting temperature-time showed strong negative correlations with α-DCs in espresso (-0.886) and cold-brew coffee (-0.957). In espresso coffee, there was a strong negative correlation between the α-DCs and coffee bean particle size (-0.918).

Authors+Show Affiliations

Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea.Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea.Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea. Electronic address: kwglee@dongguk.edu.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33168262

Citation

Kwon, Jeongeun, et al. "Analysis of Α-dicarbonyl Compounds in Coffee (Coffea Arabica) Prepared Under Various Roasting and Brewing Methods." Food Chemistry, vol. 343, 2021, p. 128525.
Kwon J, Ahn H, Lee KG. Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods. Food Chem. 2021;343:128525.
Kwon, J., Ahn, H., & Lee, K. G. (2021). Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods. Food Chemistry, 343, 128525. https://doi.org/10.1016/j.foodchem.2020.128525
Kwon J, Ahn H, Lee KG. Analysis of Α-dicarbonyl Compounds in Coffee (Coffea Arabica) Prepared Under Various Roasting and Brewing Methods. Food Chem. 2021 May 1;343:128525. PubMed PMID: 33168262.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods. AU - Kwon,Jeongeun, AU - Ahn,Hyunwoo, AU - Lee,Kwang-Geun, Y1 - 2020/11/03/ PY - 2020/08/11/received PY - 2020/10/29/revised PY - 2020/10/29/accepted PY - 2020/11/11/pubmed PY - 2021/1/26/medline PY - 2020/11/10/entrez KW - Analysis KW - Coffea arabica KW - Correlation KW - α-dicarbonyl compound SP - 128525 EP - 128525 JF - Food chemistry JO - Food Chem VL - 343 N2 - This study investigated the correlations of α-dicarbonyl compounds (α-DCs), including glyoxal (GO), methylglyoxal (MGO) and diacetyl (DA), formed in coffee prepared under various roasting and brewing methods. The levels of α-DCs in Brazilian coffee beans (Coffea arabica) ranged from 28.3 to 178 μg/mL. Concentration ranges of GO, MGO and DA were 1.31-6.57, 25.5-159 and 1.50-12.9 μg/mL, respectively. The level of α-DCs increased with high roasting temperature, long roasting time, small coffee bean particles, mineral water and espresso brewing. In correlation analysis, the roasting temperature-time showed strong negative correlations with α-DCs in espresso (-0.886) and cold-brew coffee (-0.957). In espresso coffee, there was a strong negative correlation between the α-DCs and coffee bean particle size (-0.918). SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/33168262/Analysis_of_α_dicarbonyl_compounds_in_coffee__Coffea_arabica__prepared_under_various_roasting_and_brewing_methods_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)32387-6 DB - PRIME DP - Unbound Medicine ER -