TY - JOUR
T1 - Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids
AU - Lee, Seungjun
AU - Oh, Jeongeun
AU - Lee, Kwang Geun
N1 - Publisher Copyright:
© The Korean Society of Food Science and Technology 2024.
PY - 2024/11
Y1 - 2024/11
N2 - In this study, volatile compounds and α-dicarbonyl compounds (α-DCs), such as glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA), were analyzed in Arabica coffee prepared from Arabica green coffee beans presoaked in six organic acid solutions. The ratio of volatile compounds in samples was 18.06 to 0.6 (peak area of each peak/peak area of internal standard). Succinic acid pretreated Arabica had the highest concentration of volatile compounds, 128.9% higher than without pretreatment. The level of total α-DCs ranged from 12.90 to 100.32 μg/mL. Detected levels of GO, MGO, and DA ranged from 0.81 to 7.74, from 18.53 to 89.08, and from 0.43 to 6.74 μg/mL, respectively. Organic acid pretreatment increased the amounts of volatile compounds and lowered the concentrations of α-DCs compared to without pretreatment. The results obtained in this study would be useful for increasing the flavor of Arabica coffee and decreasing α-DCs.
AB - In this study, volatile compounds and α-dicarbonyl compounds (α-DCs), such as glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA), were analyzed in Arabica coffee prepared from Arabica green coffee beans presoaked in six organic acid solutions. The ratio of volatile compounds in samples was 18.06 to 0.6 (peak area of each peak/peak area of internal standard). Succinic acid pretreated Arabica had the highest concentration of volatile compounds, 128.9% higher than without pretreatment. The level of total α-DCs ranged from 12.90 to 100.32 μg/mL. Detected levels of GO, MGO, and DA ranged from 0.81 to 7.74, from 18.53 to 89.08, and from 0.43 to 6.74 μg/mL, respectively. Organic acid pretreatment increased the amounts of volatile compounds and lowered the concentrations of α-DCs compared to without pretreatment. The results obtained in this study would be useful for increasing the flavor of Arabica coffee and decreasing α-DCs.
KW - Coffee
KW - Maillard reaction
KW - Organic acids
KW - Volatile compounds
KW - α-Dicarbonyl compounds
UR - http://www.scopus.com/inward/record.url?scp=85196279531&partnerID=8YFLogxK
U2 - 10.1007/s10068-024-01592-2
DO - 10.1007/s10068-024-01592-2
M3 - Article
AN - SCOPUS:85196279531
SN - 1226-7708
VL - 33
SP - 3235
EP - 3244
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 14
ER -