Roasting effects on formation mechanisms of coffee brew melanoidins

被引:109
作者
Bekedam, E. Koen [1 ]
Loots, Mirjam J. [1 ]
Schols, Henk A. [1 ]
Van Boekel, Martinus A. J. S. [2 ]
Smit, Gerrit [1 ,3 ]
机构
[1] Wageningen Univ, Dept Agrotechnol & Food Sci, Food Chem Lab, NL-6700 EV Wageningen, Netherlands
[2] Wageningen Univ, Dept Agrotechnol & Food Sci, Prod Design & Qual Management Grp, NL-6700 EV Wageningen, Netherlands
[3] Unilever Food & Hlth Res Inst, NL-3130 AC Vlaardingen, Netherlands
关键词
coffee; brew; melanoidins; degree of roast; formation mechanisms;
D O I
10.1021/jf800999a
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The effect of the roasting degree on coffee brew melanoidin properties and formation mechanisms was studied. Coffee brew fractions differing in molecular weight (Mw) were isolated from green and light-, medium-, and dark-roasted coffee beans. Isolated fractions were characterized for their melanoidin, nitrogen, protein, phenolic groups, chlorogenic acid, quinic acid, caffeic acid, and sugar content. It was found that the melanoidin level in all fractions correlated with both the nitrogen and the protein content. The melanoidin level also correlated with the phenolic groups' level and ester-linked quinic acid level. It was concluded that proteins and chlorogenic acids should be primarily involved in melanoidin formation. Initial roasting, from green to light-roasted beans, especially led to the formation of intermediate Mw (IMw) melanoidins when compared to high Mw (HMw) melanoidins. Indications were found that this IMw melanoidin formation is mainly due to Maillard reactions and chlorogenic acid incorporation reactions between chlorogenic acids, sucrose, and amino acids/protein fragments. Additionally, it was found that prolonged roasting predominantly led to formation melanoidins with a high Mw. Furthermore, arabinogalactans seem to be relatively more involved in melanoidin formation than galactomannans. It was hypothesized that chromophores may be formed or attached through the arabinose moiety of arabinogalactan proteins (AGP). Finally, it could be concluded that galactomannans are continuously incorporated in AGP-melanoidins upon roasting.
引用
收藏
页码:7138 / 7145
页数:8
相关论文
共 39 条
[1]   Interactions between coffee melanoidins and flavour compounds:: impact of freeze-drying (method and time) and roasting degree of coffee on melanoidins retention capacity [J].
Andriot, I ;
Le Quéré, JL ;
Guichard, E .
FOOD CHEMISTRY, 2004, 85 (02) :289-294
[2]   Low molecular weight melanoidins in coffee brew [J].
Bekedam, E. Koen ;
Roos, Ellen ;
Schols, Henk A. ;
van Boekel, Martinus A. J. S. ;
Smit, Gerrit .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (11) :4060-4067
[3]   Incorporation of chlorogenic acids in coffee brew melanoidins [J].
Bekedam, E. Koen ;
Schols, Henk A. ;
Van Boekel, Martinus A. J. S. ;
Smit, Gerrit .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (06) :2055-2063
[4]   Arabinogalactan proteins are incorporated in negatively charged coffee brew melanoidins [J].
Bekedam, E. Koen ;
De Laat, Marieke P. F. C. ;
Schols, Henk A. ;
Van Boekel, Martinus A. J. S. ;
Smit, Gerrit .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (03) :761-768
[5]   High molecular weight melanoidins from coffee brew [J].
Bekedam, E. Koen ;
Schols, Henk A. ;
Van Boekel, Martinus A. J. S. ;
Smit, Gerrit .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (20) :7658-7666
[6]  
Belitz H-D., 2004, Food chemistry: translation from the fifth German edition by M. M. Burghagen, V3rd, P1
[7]   MAILLARD REACTION - INVESTIGATION OF THE CHEMICAL-STRUCTURE OF MELANOIDINS SYNTHESIZED FROM D-XYLOSE AND GLYCINE USING C-13 AND N-15 SPECIFICALLY LABELED REACTANTS [J].
BENZINGPURDIE, LM ;
RIPMEESTER, JA .
JOURNAL OF CARBOHYDRATE CHEMISTRY, 1987, 6 (01) :87-104
[8]   NEW METHOD FOR QUANTITATIVE-DETERMINATION OF URONIC ACIDS [J].
BLUMENKR.N ;
ASBOEHAN.G .
ANALYTICAL BIOCHEMISTRY, 1973, 54 (02) :484-489
[9]   Chemical characterization and antioxidant properties of coffee melanoidins [J].
Borrelli, RC ;
Visconti, A ;
Mennella, C ;
Anese, M ;
Fogliano, V .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (22) :6527-6533
[10]  
BRADBURY AGW, 2002, P COST ACT 919 MEL F, P15