Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-06-18 DOI:10.1007/s10068-024-01592-2

Seungjun Lee, Jeongeun Oh, Kwang-Geun Lee

引用次数: 0

Abstract

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.

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用各种有机酸浸泡阿拉比卡咖啡的挥发性化合物和 α-二羰基化合物分析

本研究分析了阿拉比卡咖啡中的挥发性化合物和α-二羰基化合物（α-DCs），如乙二醛（GO）、甲基乙二醛（MGO）和二乙酰（DA），这些化合物是用阿拉比卡生咖啡豆在六种有机酸溶液中预先浸泡制备而成的。样品中挥发性化合物的比例为 18.06：0.6（各峰面积/内标峰面积）。经琥珀酸预处理的阿拉比卡挥发性化合物浓度最高，比未经预处理的高 128.9%。总 α-DCs 的含量在 12.90 至 100.32 μg/mL 之间。检测到的 GO、MGO 和 DA 含量分别为 0.81 至 7.74、18.53 至 89.08 和 0.43 至 6.74 μg/mL。与未经预处理相比，有机酸预处理增加了挥发性化合物的含量，降低了 α-DCs 的浓度。这项研究的结果将有助于增加阿拉比卡咖啡的风味和降低α-二氯丙醇的浓度。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.