Forskning

June 1, 2020

Degradation of benzopyrene and acrylamide in roasted coffee beans by corona discharge plasma jet (CDPJ) and its effects on biochemical and sensory properties

T Lee et al, 2020. Degradation of benzopyrene and acrylamide in roasted coffee beans by corona discharge plasma jet (CDPJ) and its effects on biochemical and sensory properties, Food Chemistry, Volume 328.

ABSTRACT:

This study was aimed to reduce the concentrations of benzopyrene (BaP) and acrylamide (ACR) in roasted coffee beans by corona discharge plasma jet (CDPJ). The initial concentrations of BaP and ACR in roasted beans were decreased by 53.6% and 32.0%, respectively, following CDPJ (powered by 20 kV DC/1.5 A) treatment for 60 min. The levels of total solid, total acid, chlorogenic acid, caffeine, trigonelline, and pH were insignificantly changed upon CDPJ treatment compared to controls. However, the concentration of total phenolic content and Agtron color values were altered significantly. The treatment of beans did not alter descriptive sensory properties of the corresponding coffee brews, except aroma and aftertaste characteristics. As the treatment time increased from 15 to 60 min, scores for aroma profiles in PCA plot were shifted from right to left, although overlapping was observed between 15- and 30-min-treated samples. Additionally, none of the treated samples were discriminated from the control by electronic tongue.