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 (<i>Coffea arabica</i>) 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...
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| Format: | Article |
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MDPI AG
2021-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/6/1347 |
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| author | Ja-Myung Yu Mingi Chu Hyunbeen Park Jooyeon Park Kwang-Geun Lee |
| author_facet | Ja-Myung Yu Mingi Chu Hyunbeen Park Jooyeon Park Kwang-Geun Lee |
| author_sort | Ja-Myung Yu |
| collection | DOAJ |
| description | Volatile compounds of coffee brewed under various roasting conditions and by different brewing methods were analyzed. Green coffee beans (<i>Coffea arabica</i>) 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 (<i>p <</i> 0.05) and decreased the levels of furfural (<i>p <</i> 0.05). Grind size was inversely proportional to the measured signal of volatiles by GC-MS (<i>p <</i> 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 (<i>p</i> < 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. |
| first_indexed | 2024-03-10T10:31:33Z |
| format | Article |
| id | doaj.art-b0a7c8953eec4da0884b5d35e48d9eaa |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T10:31:33Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b0a7c8953eec4da0884b5d35e48d9eaa2023-11-21T23:39:31ZengMDPI AGFoods2304-81582021-06-01106134710.3390/foods10061347Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting MethodsJa-Myung Yu0Mingi Chu1Hyunbeen Park2Jooyeon Park3Kwang-Geun Lee4Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, KoreaDepartment of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, KoreaDepartment of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, KoreaDepartment of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, KoreaDepartment of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, KoreaVolatile compounds of coffee brewed under various roasting conditions and by different brewing methods were analyzed. Green coffee beans (<i>Coffea arabica</i>) 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 (<i>p <</i> 0.05) and decreased the levels of furfural (<i>p <</i> 0.05). Grind size was inversely proportional to the measured signal of volatiles by GC-MS (<i>p <</i> 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 (<i>p</i> < 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.https://www.mdpi.com/2304-8158/10/6/1347volatilescoffeebrewingroastinggrinding |
| spellingShingle | Ja-Myung Yu Mingi Chu Hyunbeen Park Jooyeon Park Kwang-Geun Lee Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods Foods volatiles coffee brewing roasting grinding |
| 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 | volatiles coffee brewing roasting grinding |
| url | https://www.mdpi.com/2304-8158/10/6/1347 |
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