Analysis of volatile compounds, α-dicarbonyl compounds, and acetic acid in Robusta coffee by soaking with D-xylose and D-ribose

Autor:	Jooyeon Park, Eunyeong Choi, Kwang-Geun Lee
Jazyk:	angličtina
Rok vydání:	2024
Předmět:	Robusta coffee D-xylose D-ribose α-dicarbonyl compounds Volatile compounds Agriculture
Zdroj:	Chemical and Biological Technologies in Agriculture, Vol 11, Iss 1, Pp 1-13 (2024)
Druh dokumentu:	article
ISSN:	2196-5641
DOI:	10.1186/s40538-024-00665-y
Popis:	Abstract Background The study investigated the impact of D-xylose and D-ribose soaking methods (autoclaved and non-autoclaved) on Robusta coffee's volatile compounds, α-dicarbonyl compounds (α-DCs), and acetic acid. Robusta coffees were soaked with D-xylose and D-ribose solutions, and the beans were dried until constant moisture content and lightly roasted. Results The sugar treatment led to an 85.6% reduction in pyrazine levels and a 64.4% decrease in pyridine, while pyrroles and furans increased significantly by 84.4% and 16.4%, respectively (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/ebe99dfc0edc4a1db82e75ecb6bb54e1 Zobrazit plný text záznamu Full text from SpringerLink View record in DOAJ