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Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods

Volatile compounds of coffee brewed under various roasting conditions and by different brewing methods were analyzed. Green coffee beans (Coffea arabica) were roasted at 235 °C for 13 min, 240 °C for 15 min, and 245 °C for 17 min. Roasted coffee beans were ground into particles of three different si...

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Autores principales: Yu, Ja-Myung, Chu, Mingi, Park, Hyunbeen, Park, Jooyeon, Lee, Kwang-Geun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8230519/
https://www.ncbi.nlm.nih.gov/pubmed/34200936
http://dx.doi.org/10.3390/foods10061347
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author Yu, Ja-Myung
Chu, Mingi
Park, Hyunbeen
Park, Jooyeon
Lee, Kwang-Geun
author_facet Yu, Ja-Myung
Chu, Mingi
Park, Hyunbeen
Park, Jooyeon
Lee, Kwang-Geun
author_sort Yu, Ja-Myung
collection PubMed
description Volatile compounds of coffee brewed under various roasting conditions and by different brewing methods were analyzed. Green coffee beans (Coffea arabica) were roasted at 235 °C for 13 min, 240 °C for 15 min, and 245 °C for 17 min. Roasted coffee beans were ground into particles of three different sizes (710, 500, and 355 μm) and brewed by an espresso coffee machine and the cold brew method. Three types of water (filtered, tap, and bottled) were used for coffee extraction. SPME-GC-MS results indicated that increasing the roasting temperature and time increased the levels of 2,2′-methylene-bis-furan, guaiacol, and 4-ethylguaiacol (p < 0.05) and decreased the levels of furfural (p < 0.05). Grind size was inversely proportional to the measured signal of volatiles by GC-MS (p < 0.05). The measured GC/MS intensities of 2-methylpyrazine, 2,5-dimethylpyrazine, and 2-methoxy-4-vinylphenol were significantly higher in coffee brewed with filtered water (p < 0.05) than tap and bottled water. 2-Methylpyrazine, 1-methylpyrrole, and 2-acetylfuran were the most abundant components in the cold brew. Overall, roasting conditions and extraction methods were determined to be significant factors for volatile compounds in coffee. This is the first study showing the analysis of volatile compounds in coffee according to various types of water and extraction methods, such as espresso and cold brew coffee.
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spelling pubmed-82305192021-06-26 Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods Yu, Ja-Myung Chu, Mingi Park, Hyunbeen Park, Jooyeon Lee, Kwang-Geun Foods Article Volatile compounds of coffee brewed under various roasting conditions and by different brewing methods were analyzed. Green coffee beans (Coffea arabica) were roasted at 235 °C for 13 min, 240 °C for 15 min, and 245 °C for 17 min. Roasted coffee beans were ground into particles of three different sizes (710, 500, and 355 μm) and brewed by an espresso coffee machine and the cold brew method. Three types of water (filtered, tap, and bottled) were used for coffee extraction. SPME-GC-MS results indicated that increasing the roasting temperature and time increased the levels of 2,2′-methylene-bis-furan, guaiacol, and 4-ethylguaiacol (p < 0.05) and decreased the levels of furfural (p < 0.05). Grind size was inversely proportional to the measured signal of volatiles by GC-MS (p < 0.05). The measured GC/MS intensities of 2-methylpyrazine, 2,5-dimethylpyrazine, and 2-methoxy-4-vinylphenol were significantly higher in coffee brewed with filtered water (p < 0.05) than tap and bottled water. 2-Methylpyrazine, 1-methylpyrrole, and 2-acetylfuran were the most abundant components in the cold brew. Overall, roasting conditions and extraction methods were determined to be significant factors for volatile compounds in coffee. This is the first study showing the analysis of volatile compounds in coffee according to various types of water and extraction methods, such as espresso and cold brew coffee. MDPI 2021-06-10 /pmc/articles/PMC8230519/ /pubmed/34200936 http://dx.doi.org/10.3390/foods10061347 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Yu, Ja-Myung
Chu, Mingi
Park, Hyunbeen
Park, Jooyeon
Lee, Kwang-Geun
Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods
title Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods
title_full Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods
title_fullStr Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods
title_full_unstemmed Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods
title_short Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods
title_sort analysis of volatile compounds in coffee prepared by various brewing and roasting methods
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8230519/
https://www.ncbi.nlm.nih.gov/pubmed/34200936
http://dx.doi.org/10.3390/foods10061347
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