1. Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods
- Author
-
Jeongeun Kwon, Hyunwoo Ahn, and Kwang-Geun Lee
- Subjects
Hot Temperature ,Food Handling ,Coffea ,Diacetyl ,Coffee ,01 natural sciences ,Analytical Chemistry ,chemistry.chemical_compound ,Espresso ,0404 agricultural biotechnology ,Food science ,Particle Size ,Coffee bean ,Roasting ,business.industry ,Coffea arabica ,010401 analytical chemistry ,Methylglyoxal ,Glyoxal ,04 agricultural and veterinary sciences ,General Medicine ,Pyruvaldehyde ,040401 food science ,0104 chemical sciences ,chemistry ,Seeds ,Brewing ,business ,Brazil ,Food Science - 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).
- Published
- 2021