한빛사 논문
동국대학교
Abstract
Jeongeun Kwon, Hyunwoo Ahn, Kwang-Geun Lee*
Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea
*Corresponding author
Abstract
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).
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