{"title":"Changes in aroma compounds of decaffeinated coffee\n beans","authors":"Jin-Young Lee, Young-Soo Kim","doi":"10.11002/kjfp.2023.30.3.492","DOIUrl":null,"url":null,"abstract":"\n \n In this study, we wanted to understand the impact of different decaffeination\n processes on aroma compounds of coffee. Therefore, we analyzed differences in\n physical characteristics and volatile aroma compounds profiles of regular coffee\n (RC), Swiss water process decaffeinated coffee (SWDC), and supercritical\n CO2 decaffeinated coffee (SCDC) after roasting the coffee beans.\n The electronic nose analysis identified RC and SCDC as different groups which\n indicates that these groups volatile aroma compound compositions were different.\n The principal component analysis of volatile compound patterns identified using\n an electronic nose indicated that there was a large difference in volatile\n compounds between RC, which was not decaffeinated, and both decaffeinated SWDC\n and SCDC. The major aroma compounds of RC, SWDC and SCDC were propan-2-one and\n hexan-2-one which are ketone, and hexanal and (E)-2-pentenal which are aldehyde\n and 3-methyl-1-butanol which is an alcohol. After roasting, the composition of\n major volatile compounds appearing in the beans was similar, but the relative\n odor intensity was different. We identified 28 volatile aroma compounds from RC,\n SWDC, and SCDC using headspace-solid phase microextraction-gas\n chromatography/mass spectrometry (HS-SPME-GC/MS), and analyzed 10 major\n compounds that were present in high abundance, including furfural,\n 2-furanmethanol, 2,5-dimethylpyrazine, and 2-ethyl-3-methylpyrazine.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2023.30.3.492","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
In this study, we wanted to understand the impact of different decaffeination
processes on aroma compounds of coffee. Therefore, we analyzed differences in
physical characteristics and volatile aroma compounds profiles of regular coffee
(RC), Swiss water process decaffeinated coffee (SWDC), and supercritical
CO2 decaffeinated coffee (SCDC) after roasting the coffee beans.
The electronic nose analysis identified RC and SCDC as different groups which
indicates that these groups volatile aroma compound compositions were different.
The principal component analysis of volatile compound patterns identified using
an electronic nose indicated that there was a large difference in volatile
compounds between RC, which was not decaffeinated, and both decaffeinated SWDC
and SCDC. The major aroma compounds of RC, SWDC and SCDC were propan-2-one and
hexan-2-one which are ketone, and hexanal and (E)-2-pentenal which are aldehyde
and 3-methyl-1-butanol which is an alcohol. After roasting, the composition of
major volatile compounds appearing in the beans was similar, but the relative
odor intensity was different. We identified 28 volatile aroma compounds from RC,
SWDC, and SCDC using headspace-solid phase microextraction-gas
chromatography/mass spectrometry (HS-SPME-GC/MS), and analyzed 10 major
compounds that were present in high abundance, including furfural,
2-furanmethanol, 2,5-dimethylpyrazine, and 2-ethyl-3-methylpyrazine.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.