Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea.
Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea.
Food Chem. 2021 May 1;343:128525. doi: 10.1016/j.foodchem.2020.128525. Epub 2020 Nov 3.
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).
本研究调查了不同烘焙和冲泡方法制备的咖啡中形成的α-二羰基化合物（α-DCs），包括乙二醛（GO）、甲基乙二醛（MGO）和二乙酰（DA）的相关性。巴西咖啡豆中α-DCs 的浓度范围为 28.3 至 178μg/mL。GO、MGO 和 DA 的浓度范围分别为 1.31-6.57μg/mL、25.5-159μg/mL 和 1.50-12.9μg/mL。α-DCs 的水平随着高温烘焙、长时间烘焙、小咖啡豆颗粒、矿泉水和浓咖啡冲泡而增加。在相关分析中，烘焙温度-时间与浓咖啡（-0.886）和冷萃咖啡（-0.957）中的 α-DCs 呈强负相关。在浓咖啡中，α-DCs 与咖啡豆粒径之间存在强负相关（-0.918）。
