TY - JOUR
T1 - Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting conditions
AU - Park, Hyunbeen
AU - Noh, Eunjeong
AU - Kim, Mingyu
AU - Lee, Kwang Geun
N1 - Publisher Copyright:
© 2023 Elsevier Ltd
PY - 2024/3/1
Y1 - 2024/3/1
N2 - This study investigated the effect of various roasting conditions on regular and decaffeinated green beans. Regular and decaffeinated green beans from Guatemala, Brazil, Ethiopia, and Colombia were prepared under light, medium, and dark roasting conditions. Analysis of the decaffeination-induced changes in nonvolatile compounds revealed that decaffeinated green coffee beans had significantly lower concentrations of trigonelline (25%) and total carbohydrates (16%) but a higher chlorogenic acid content (10–14%) than regular green coffee beans (both p < 0.05). Flavor differences between regular and decaffeinated coffee were investigated by analysis of the volatile and nonvolatile compounds in roasted coffee beans. From the odor impact ratio values, 3-ethyl-2,5-dimethyl pyrazine, 5-methyl furfural, and guaiacol were primarily responsible for coffee flavor. 3-Ethyl-2,5-dimethyl pyrazine had 58% lower concentration in decaffeinated coffee than in regular coffee. This study is valuable in providing the chemical composition of decaffeinated coffee and way to improve the quality of decaffeinated coffee.
AB - This study investigated the effect of various roasting conditions on regular and decaffeinated green beans. Regular and decaffeinated green beans from Guatemala, Brazil, Ethiopia, and Colombia were prepared under light, medium, and dark roasting conditions. Analysis of the decaffeination-induced changes in nonvolatile compounds revealed that decaffeinated green coffee beans had significantly lower concentrations of trigonelline (25%) and total carbohydrates (16%) but a higher chlorogenic acid content (10–14%) than regular green coffee beans (both p < 0.05). Flavor differences between regular and decaffeinated coffee were investigated by analysis of the volatile and nonvolatile compounds in roasted coffee beans. From the odor impact ratio values, 3-ethyl-2,5-dimethyl pyrazine, 5-methyl furfural, and guaiacol were primarily responsible for coffee flavor. 3-Ethyl-2,5-dimethyl pyrazine had 58% lower concentration in decaffeinated coffee than in regular coffee. This study is valuable in providing the chemical composition of decaffeinated coffee and way to improve the quality of decaffeinated coffee.
KW - Chemical composition
KW - Decaffeinated coffee
KW - Flavor
KW - Water-decaffeination
UR - http://www.scopus.com/inward/record.url?scp=85172298092&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2023.137543
DO - 10.1016/j.foodchem.2023.137543
M3 - Article
C2 - 37742465
AN - SCOPUS:85172298092
SN - 0308-8146
VL - 435
JO - Food Chemistry
JF - Food Chemistry
M1 - 137543
ER -