Farah Adriana, de Paulis Tomas, Moreira Daniel P, Trugo Luiz C, Martin Peter R
Vanderbilt Institute for Coffee Studies, Division of Addiction Medicine, Department of Psychiatry, Vanderbilt University School of Medicine, Nashville, Tennessee 37232, USA.
J Agric Food Chem. 2006 Jan 25;54(2):374-81. doi: 10.1021/jf0518305.
The market for decaffeinated coffees has been increasingly expanding over the years. Caffeine extraction may result in losses of other compounds such as chlorogenic acids (CGA) and, consequently, their 1,5-gamma-quinolactones (CGL) in roasted coffee. These phenolic compounds are important for flavor formation as well as the health effects of coffee; therefore, losses due to decaffeination need to be investigated. The present study evaluates the impact of decaffeination processing on CGA and CGL levels of green and roasted arabica coffees. Decaffeination produced a 16% average increase in the levels of total CGA in green coffee (dry matter), along with a 237% increase in CGL direct precursors. Different degrees of roasting showed average increments of 5.5-18% in CGL levels of decaffeinated coffee, compared to regular, a change more consistent with observed levels of total CGA than with those of CGL direct precursors in green samples. On the other hand, CGA levels in roasted coffee were 3-9% lower in decaffeinated coffee compared to regular coffee. Although differences in CGA and CGL contents of regular and decaffeinated roasted coffees appear to be relatively small, they may be enough to affect flavor characteristics as well as the biopharmacological properties of the final beverage, suggesting the need for further study.
多年来，脱咖啡因咖啡的市场一直在不断扩大。咖啡因提取可能会导致其他化合物的损失，如绿原酸（CGA），进而导致烘焙咖啡中其1,5-γ-喹诺内酯（CGL）的损失。这些酚类化合物对咖啡的风味形成以及健康影响都很重要；因此，需要研究脱咖啡因导致的损失情况。本研究评估了脱咖啡因加工对生豆和烘焙阿拉比卡咖啡豆中CGA和CGL含量的影响。脱咖啡因使生豆（干物质）中总CGA含量平均增加了16%，同时CGL直接前体增加了237%。与常规咖啡相比，不同程度的烘焙显示脱咖啡因咖啡中CGL含量平均增加了5.5 - 18%，这种变化与烘焙样品中总CGA的观察水平比与CGL直接前体的观察水平更一致。另一方面，与常规咖啡相比，脱咖啡因烘焙咖啡中的CGA含量低3 - 9%。尽管常规烘焙咖啡和脱咖啡因烘焙咖啡中CGA和CGL含量的差异似乎相对较小，但它们可能足以影响最终饮料的风味特征以及生物药理学特性，这表明需要进一步研究。
