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Food Chem

Title:		Simultaneous roasting and extraction of green coffee beans by pressurized liquid extraction
Author(s):		Xu JL; Kim TJ; Kim JK; Choi Y;
Address:		"Systems Biotechnology Research Center, Korea Institute of Science and Technology (KIST), Gangneung 25451, Republic of Korea. Division of Life Science, College of Life Science and Bioengineering, Incheon National University, Incheon 22012, Republic of Korea. Systems Biotechnology Research Center, Korea Institute of Science and Technology (KIST), Gangneung 25451, Republic of Korea; Department of Biological Chemistry, University of Science and Technology, Youseng-gu, Daejeon 305-350, Republic of Korea. Electronic address: yongsoo.choi@kist.re.kr"
Journal Title:		Food Chem
Year:		2019
Volume:		20181226
Issue:
Page Number:		261 - 268
DOI:		10.1016/j.foodchem.2018.12.061
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Green coffee extracted by pressurized liquid extraction (PLE) was found to undergo a roasting process similar to traditional roasting. Liquid chromatography-tandem mass spectrometry was used to investigate the chlorogenic acid (CGA) composition and profiling changes by PLE under different extraction conditions and showed almost identical generation and degradation of CGAs occurring during traditional coffee roasting. Compared with the traditional extraction of roasted coffee, optimized PLE coffee showed three- and two-fold higher antioxidant activity and total CGA contents, respectively. Composition diversity and the content of volatile compounds in PLE coffee were found to increase as the PLE temperature increased but were lower than those of traditionally roasted coffee. The sensory attributes of PLE coffee were also evaluated to have be associated with a profile change in the volatile compounds and non-volatile CGA compounds"
Keywords:		Adult Antioxidants/analysis Coffee/*chemistry Female Food Analysis Food Handling Hot Temperature Humans Male Middle Aged Plant Extracts/*analysis Taste Volatile Organic Compounds/analysis Young Adult Antioxidant activity Chlorogenic acids Coffee roasting;
Notes:		"MedlineXu, Jiu Liang Kim, Tae Jin Kim, Jae-Kwang Choi, Yongsoo eng England 2019/01/20 Food Chem. 2019 May 30; 281:261-268. doi: 10.1016/j.foodchem.2018.12.061. Epub 2018 Dec 26"