Abstract
In this study, the 4-methylimidazole (4-MI) and α-dicarbonyl compounds (α-DC), including glyoxal, methylglyoxal (MGO), and diacetyl (DA), formed in coffee made using various roasting and brewing methods was analyzed. In 72 espresso coffee samples made using Coffea arabica from Brazil and Ethiopia and C. robusta from India and Vietnam, the levels of total α-DC and 4-MI ranged from 10.3 to 90.4 μg/L and 11.7–135.9 μg/L, respectively. The level of α-DC was higher in C. arabica (60.4 mg/L) than in C. robusta (32.1 mg/L). C. robusta (67.5 mg/L) had higher levels of 4-MI than C. arabica (60.0 mg/L). As roasting temperature and time increased, the levels of MGO, DA, and 4-MI significantly increased (p < 0.05). In the espresso method, using smaller coffee bean particles led to significantly higher concentrations of α-DC and 4-MI (p < 0.05). In the cold brew method, the highest concentrations of α-DC and 4-MI were found with the largest coffee bean particles (p < 0.05).
Original language | English |
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Article number | 112231 |
Journal | LWT |
Volume | 151 |
DOIs | |
State | Published - Nov 2021 |
Keywords
- Coffee
- Cold brew
- Espresso
- Potential hazards
- Roasting