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Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction—Gas Chromatography-Mass Spectrometry
by
Choi, Kap Seong
, Heo, JeongAe
, Lee, Jeehyun
, Adhikari, Koushik
in
Acids
/ Bitterness
/ Caffeine
/ Chlorogenic acid
/ Chromatography
/ Coffee
/ coffee (beverage)
/ cold brew coffee
/ Food science
/ Gas chromatography
/ gas chromatography-mass spectrometry
/ Headspace
/ headspace analysis
/ headspace solid-phase microextraction
/ High-performance liquid chromatography
/ Kitchen appliances
/ Liquid chromatography
/ Mass spectrometry
/ Mass spectroscopy
/ Phenols
/ principal component analysis
/ Principal components analysis
/ Pyrazines
/ Pyrroles
/ Reagents
/ sampling
/ Scientific imaging
/ Sensory perception
/ Solid phase methods
/ solid phase microextraction
/ Solid phases
/ Spectroscopy
/ temperature
/ trigonelline
/ Volatile compounds
2020
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Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction—Gas Chromatography-Mass Spectrometry
by
Choi, Kap Seong
, Heo, JeongAe
, Lee, Jeehyun
, Adhikari, Koushik
in
Acids
/ Bitterness
/ Caffeine
/ Chlorogenic acid
/ Chromatography
/ Coffee
/ coffee (beverage)
/ cold brew coffee
/ Food science
/ Gas chromatography
/ gas chromatography-mass spectrometry
/ Headspace
/ headspace analysis
/ headspace solid-phase microextraction
/ High-performance liquid chromatography
/ Kitchen appliances
/ Liquid chromatography
/ Mass spectrometry
/ Mass spectroscopy
/ Phenols
/ principal component analysis
/ Principal components analysis
/ Pyrazines
/ Pyrroles
/ Reagents
/ sampling
/ Scientific imaging
/ Sensory perception
/ Solid phase methods
/ solid phase microextraction
/ Solid phases
/ Spectroscopy
/ temperature
/ trigonelline
/ Volatile compounds
2020
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Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction—Gas Chromatography-Mass Spectrometry
by
Choi, Kap Seong
, Heo, JeongAe
, Lee, Jeehyun
, Adhikari, Koushik
in
Acids
/ Bitterness
/ Caffeine
/ Chlorogenic acid
/ Chromatography
/ Coffee
/ coffee (beverage)
/ cold brew coffee
/ Food science
/ Gas chromatography
/ gas chromatography-mass spectrometry
/ Headspace
/ headspace analysis
/ headspace solid-phase microextraction
/ High-performance liquid chromatography
/ Kitchen appliances
/ Liquid chromatography
/ Mass spectrometry
/ Mass spectroscopy
/ Phenols
/ principal component analysis
/ Principal components analysis
/ Pyrazines
/ Pyrroles
/ Reagents
/ sampling
/ Scientific imaging
/ Sensory perception
/ Solid phase methods
/ solid phase microextraction
/ Solid phases
/ Spectroscopy
/ temperature
/ trigonelline
/ Volatile compounds
2020
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Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction—Gas Chromatography-Mass Spectrometry
Journal Article
Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction—Gas Chromatography-Mass Spectrometry
2020
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Overview
This study investigated the non-volatile and volatile compounds in samples of cold brew (CB) coffee, coffee from a coffee shop (CS), ready-to-drink (RTD) coffee, and brewed coffee from a coffee maker (CM). The volatile compounds were identified using headspace solid-phase microextraction with gas chromatography-mass spectrometry, and the samples were treated with high-performance liquid chromatography for the quantification of caffeine, chlorogenic acid, and trigonelline. The results indicate that RTD coffee had the lowest amounts of non-volatile compounds. A total of 36 volatile compounds were semi-quantified; the contents of most volatile compounds in CS and Folgers samples were higher than those in CB and CM samples. The contents of 25 volatile compounds in the CM sample were higher than those in the CB sample. The consumer and instrumental data show that the bitterness intensity was correlated with pyrazines, pyrroles, and guaiacols, whereas the coffeeID intensity was correlated with phenols. Semi-quantification and principal component analysis results show that the extraction method and temperature could influence the volatile compound profiles.
Publisher
MDPI AG,MDPI
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