Document Detail

Interactions between volatile and nonvolatile coffee components. 1. Screening of nonvolatile components.
MedLine Citation:
PMID:  15913304     Owner:  NLM     Status:  MEDLINE    
This study is the first of two publications that investigate the phenomena of coffee nonvolatiles interacting with coffee volatile compounds. The purpose was to identify which coffee nonvolatile(s) are responsible for the interactions observed between nonvolatile coffee brew constituents and thiols, sulfides, pyrroles, and diketones. The overall interaction of these compounds with coffee brews prepared with green coffee beans roasted at three different roasting levels (light, medium, and dark), purified nonvolatiles, and medium roasted coffee brew fractions (1% solids after 1 or 24 h) was measured using a headspace solid-phase microextraction technique. The dark roasted coffee brew was slightly more reactive toward the selected compounds than the light roasted coffee brew. Selected pure coffee constituents, such as caffeine, trigonelline, arabinogalactans, chlorogenic acid, and caffeic acid, showed few interactions with the coffee volatiles. Upon fractionation of medium roasted coffee brew by solid-phase extraction, dialysis, size exclusion chromatography, or anion exchange chromatography, characterization of each fraction, evaluation of the interactions with the aromas, and correlation between the chemical composition of the fractions and the magnitude of the interactions, the following general conclusions were drawn. (1) Low molecular weight and positively charged melanoidins present significant interactions. (2) Strong correlations were shown between the melanoidin and protein/peptide content, on one hand, and the extent of interactions, on the other hand (R = 0.83-0.98, depending on the volatile compound). (3) Chlorogenic acids and carbohydrates play a secondary role, because only weak correlations with the interactions were found in complex matrixes.
Marielle Charles-Bernard; Karin Kraehenbuehl; Andreas Rytz; Deborah D Roberts
Related Documents :
16345344 - Monensin and dichloroacetamide influences on methane and volatile fatty acid production...
7665734 - Digesta passage and functional anatomy of the digestive tract in the desert tortoise (x...
12232664 - Amino acid deamination by ruminal megasphaera elsdenii strains.
23107534 - Determination of protein and amino acid digestibility in foods including implications o...
21539904 - N-terminal specificity of pegylation of human bone morphogenetic protein-2 at acidic ph.
9269874 - Contrasting nutrient effects on the plasma levels of an amino acid-like antiepileptic a...
Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  53     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2005 Jun 
Date Detail:
Created Date:  2005-05-25     Completed Date:  2005-07-05     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  4417-25     Citation Subset:  IM    
Nestlé Research Center, P.O. Box 44, Vers-Chez-les-Blanc, CH-1000 Lausanne 26, Switzerland.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Carbohydrates / analysis,  chemistry
Chlorogenic Acid / analysis,  chemistry
Coffea / chemistry*
Coffee / chemistry*
Drug Interactions
Food Handling / methods
Hot Temperature
Odors / analysis*
Plant Proteins / analysis
Polymers / analysis,  chemistry
Seeds / chemistry
Reg. No./Substance:
0/Carbohydrates; 0/Coffee; 0/Plant Proteins; 0/Polymers; 0/melanoidin polymers; 327-97-9/Chlorogenic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Sources of variability of acrylamide levels in a cracker model.
Next Document:  Interactions between volatile and nonvolatile coffee components. 2. Mechanistic study focused on vol...