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本文引用的文献

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Effect of organic acid-soaking and sonication on the formation of volatile compounds and α-dicarbonyl compounds in Robusta coffee.有机酸浸泡和超声处理对罗布斯塔咖啡挥发性化合物和α-二羰基化合物形成的影响。
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2
Improvement of Robusta coffee aroma with l-leucine powder.用L-亮氨酸粉改善罗布斯塔咖啡香气。
J Sci Food Agric. 2023 May;103(7):3501-3509. doi: 10.1002/jsfa.12485. Epub 2023 Feb 15.
3
Analysis of glyoxal, methylglyoxal and diacetyl in soy sauce.酱油中乙二醛、甲基乙二醛和双乙酰的分析。
Food Sci Biotechnol. 2021 Jun 8;30(11):1403-1408. doi: 10.1007/s10068-021-00918-8. eCollection 2021 Oct.
4
Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods.分析不同烘焙和冲泡方法制备的咖啡（阿拉比卡咖啡）中的α-二羰基化合物。
Food Chem. 2021 May 1;343:128525. doi: 10.1016/j.foodchem.2020.128525. Epub 2020 Nov 3.
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Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean.通过改变绿咖啡豆中风味前体来增强罗布斯塔咖啡的香气。
Food Chem. 2019 May 30;281:8-17. doi: 10.1016/j.foodchem.2018.12.080. Epub 2018 Dec 23.
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Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.通过 SPME-GC-MS 分析阿拉比卡和罗布斯塔烘焙咖啡豆中单豆咖啡挥发性化合物的变化。
Food Res Int. 2018 Jun;108:628-640. doi: 10.1016/j.foodres.2018.03.077. Epub 2018 Apr 3.
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Determination of toxic α-dicarbonyl compounds, glyoxal, methylglyoxal, and diacetyl, released to the headspace of lipid commodities upon heat treatment.测定脂质商品热处理时释放到顶空的有毒 α-二羰基化合物、乙二醛、甲基乙二醛和双乙酰。
J Agric Food Chem. 2013 Feb 6;61(5):1067-71. doi: 10.1021/jf3047303. Epub 2013 Jan 24.
8
Fourier transform infrared and physicochemical analyses of roasted coffee.烤咖啡的傅里叶变换红外和物理化学分析。
J Agric Food Chem. 2012 May 30;60(21):5446-53. doi: 10.1021/jf300348e. Epub 2012 May 16.
9
Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans.烘焙条件对咖啡豆形成的挥发性风味化学物质特征的影响。
J Agric Food Chem. 2009 Jul 8;57(13):5823-31. doi: 10.1021/jf901136e.
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Analysis of amino acids and carbohydrates in green coffee.生咖啡中氨基酸和碳水化合物的分析。
J Biochem Biophys Methods. 2006 Nov 30;69(1-2):25-32. doi: 10.1016/j.jbbm.2006.02.001. Epub 2006 Mar 9.

浸泡于各种有机酸中的阿拉比卡咖啡中挥发性化合物和α-二羰基化合物的分析

Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids.

作者信息

Lee Seungjun, Oh Jeongeun, Lee Kwang-Geun

机构信息

Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326 Republic of Korea.

出版信息

Food Sci Biotechnol. 2024 Jun 18;33(14):3235-3244. doi: 10.1007/s10068-024-01592-2. eCollection 2024 Nov.

DOI:10.1007/s10068-024-01592-2
PMID:39328232
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11422543/
Abstract

UNLABELLED

In this study, volatile compounds and α-dicarbonyl compounds (α-DCs), such as glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA), were analyzed in Arabica coffee prepared from Arabica green coffee beans presoaked in six organic acid solutions. The ratio of volatile compounds in samples was 18.06 to 0.6 (peak area of each peak/peak area of internal standard). Succinic acid pretreated Arabica had the highest concentration of volatile compounds, 128.9% higher than without pretreatment. The level of total α-DCs ranged from 12.90 to 100.32 μg/mL. Detected levels of GO, MGO, and DA ranged from 0.81 to 7.74, from 18.53 to 89.08, and from 0.43 to 6.74 μg/mL, respectively. Organic acid pretreatment increased the amounts of volatile compounds and lowered the concentrations of α-DCs compared to without pretreatment. The results obtained in this study would be useful for increasing the flavor of Arabica coffee and decreasing α-DCs.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s10068-024-01592-2.

摘要

未标注

在本研究中，对由浸泡在六种有机酸溶液中的阿拉比卡生咖啡豆制备的阿拉比卡咖啡中的挥发性化合物和α - 二羰基化合物（α - DCs），如乙二醛（GO）、甲基乙二醛（MGO）和双乙酰（DA）进行了分析。样品中挥发性化合物的比例为18.06比0.6（每个峰的峰面积/内标峰面积）。琥珀酸预处理的阿拉比卡咖啡中挥发性化合物浓度最高，比未预处理的高128.9%。总α - DCs水平在12.90至100.32μg/mL之间。检测到的GO、MGO和DA水平分别在0.81至7.74、18.53至89.08和0.43至6.74μg/mL之间。与未预处理相比，有机酸预处理增加了挥发性化合物的含量并降低了α - DCs的浓度。本研究获得的结果将有助于增加阿拉比卡咖啡的风味并降低α - DCs的含量。

补充信息

在线版本包含可在10.1007/s10068 - 024 - 01592 - 2获取的补充材料。