Analysis of α-dicarbonyl compounds and 4-methylimidazole in coffee made with various roasting and brewing conditions

Sungmin Hyong, Mingi Chu, Hyunbeen Park, Jooyeon Park, Kwang Geun Lee

Research output: Contribution to journalArticlepeer-review

20 Scopus citations

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 languageEnglish
Article number112231
JournalLWT
Volume151
DOIs
StatePublished - Nov 2021

Keywords

  • Coffee
  • Cold brew
  • Espresso
  • Potential hazards
  • Roasting

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