Heo JeongAe, Adhikari Koushik, Choi Kap Seong, Lee Jeehyun
Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan 46241, Korea.
Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA.
Foods. 2020 Nov 26;9(12):1746. doi: 10.3390/foods9121746.
This study investigated the non-volatile and volatile compounds in samples of cold brew (CB) coffee, coffee from a coffee shop (CS), ready-to-drink (RTD) coffee, and brewed coffee from a coffee maker (CM). The volatile compounds were identified using headspace solid-phase microextraction with gas chromatography-mass spectrometry, and the samples were treated with high-performance liquid chromatography for the quantification of caffeine, chlorogenic acid, and trigonelline. The results indicate that RTD coffee had the lowest amounts of non-volatile compounds. A total of 36 volatile compounds were semi-quantified; the contents of most volatile compounds in CS and Folgers samples were higher than those in CB and CM samples. The contents of 25 volatile compounds in the CM sample were higher than those in the CB sample. The consumer and instrumental data show that the bitterness intensity was correlated with pyrazines, pyrroles, and guaiacols, whereas the coffeeID intensity was correlated with phenols. Semi-quantification and principal component analysis results show that the extraction method and temperature could influence the volatile compound profiles.
本研究调查了冷萃（CB）咖啡、咖啡店咖啡（CS）、即饮（RTD）咖啡和咖啡机冲泡咖啡（CM）样品中的非挥发性和挥发性化合物。使用顶空固相微萃取结合气相色谱 - 质谱法鉴定挥发性化合物，并采用高效液相色谱法对样品进行处理，以定量咖啡因、绿原酸和胡芦巴碱。结果表明，即饮咖啡的非挥发性化合物含量最低。共对36种挥发性化合物进行了半定量；CS和福爵（Folgers）样品中大多数挥发性化合物的含量高于CB和CM样品。CM样品中25种挥发性化合物的含量高于CB样品。消费者和仪器数据表明，苦味强度与吡嗪、吡咯和愈创木酚相关，而咖啡特征强度与酚类相关。半定量和主成分分析结果表明，萃取方法和温度会影响挥发性化合物的谱图。
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