Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods

Jeongeun Kwon; Hyunwoo Ahn; Kwang Geun Lee

doi:10.1016/j.foodchem.2020.128525

Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods

Jeongeun Kwon, Hyunwoo Ahn, Kwang Geun Lee

Department of Food Science & Biotechnology

Dongguk University

Research output: Contribution to journal › Article › peer-review

29 Scopus citations

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).

Original language	English
Article number	128525
Journal	Food Chemistry
Volume	343
DOIs	https://doi.org/10.1016/j.foodchem.2020.128525
State	Published - 1 May 2021

Keywords

Analysis
Coffea arabica
Correlation
α-dicarbonyl compound

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10.1016/j.foodchem.2020.128525

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title = "Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods",

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).",

keywords = "Analysis, Coffea arabica, Correlation, α-dicarbonyl compound",

author = "Jeongeun Kwon and Hyunwoo Ahn and Lee, {Kwang Geun}",

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year = "2021",

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AU - Kwon, Jeongeun

AU - Ahn, Hyunwoo

AU - Lee, Kwang Geun

PY - 2021/5/1

Y1 - 2021/5/1

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).

AB - 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).

KW - Analysis

KW - Coffea arabica

KW - Correlation

KW - α-dicarbonyl compound

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JO - Food Chemistry

JF - Food Chemistry

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ER -

Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods

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Keywords

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