한빛사 논문
Abstract
Taehoon Lee1, Hyesung Park1, Pradeep Puligundla1, Gwi-Hee Koh2, Jungro Yoon2,*, Chulkyoon Mok1,*
1Department of Food Science & Biotechnology, Gachon University, 1342 Seongnam‐daero, Sujeong‐gu, Seongnam-si, Gyeonggi-do 13120, Republic of Korea
2Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
*Corresponding author
Abstract
This study was aimed to reduce the concentrations of benzopyrene (BaP) and acrylamide (ACR) in roasted coffee beans by corona discharge plasma jet (CDPJ). The initial concentrations of BaP and ACR in the beans were decreased by 53.6% and 32.0%, respectively, following CDPJ (20 kV DC/1.5 A) treatment for 60 min. The levels of total solid, total acid, chlorogenic acid, caffeine, trigonelline, and pH were insignificantly changed upon CDPJ treatment compared to controls. However, the concentrations of total phenolic content and Agtron number were altered significantly. The treatment did not alter descriptive sensory properties of extracted coffee beverage, except aroma and aftertaste characteristics. As the treatment time increased from 15 to 60 min, scores for aroma profiles in PCA plot were shifted from right to left, although overlapping was observed between 15- and 30-min-treated samples. Additionally, none of the treated samples were discriminated from the control by e-tongue.
Keywords
Benzopyrene; Acrylamide; Degradation; Roasted coffee; Corona discharge plasma; E-tongue; E-nose
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