您好，欢迎访问中国热带农业科学院 机构知识库！
中国热带农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Non-targeted profiling of aldehydes and ketones in coffee beans via isotope labelling-assisted UHPLC-Q-Orbitrap-MS and effects of roasting

文献类型： 外文期刊

作者： Chen, Han 1 ; Dong, Wenjiang 2 ; Liu, Meiyan 1 ; Li, Siyu 1 ; Wang, Gang 3 ; Ren, Dabing 1 ; Yi, Lunzhao 1 ;

作者机构： 1.Kunming Univ Sci & Technol, Fac Food Sci & Engn, Kunming 650500, Peoples R China

2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Peoples R China

3.Kunming Gemmy Food Co LTD, Kunming 650101, Peoples R China

关键词： Coffee bean; Roasting degree; Isotope labelling; Aldehyde-ketone profile; LC-MS

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 139 卷

页码：

收录情况： SCI

摘要： This study aimed to investigate the aldehydes and ketones (AKs) composition in coffee beans, particularly assess the differences between green and roasted beans. Using a novel isotope-labelling-assisted liquid chromatography- high-resolution mass spectrometry strategy, 142 potential AKs were identified in coffee beans extracts. Notably, the presence of tri-carbonyl in roasted coffee beans is revealed for the first time. Compared to green beans (GB), roasted beans showed a much higher abundance of AKs, highlighting the crucial role of roasting in the formation of these compounds. The total content indicated that unsaturated aliphatic AKs were abundant in GB, whereas other groups of AKs, such as diketones, furfurals, and tri-carbonyls, were present at higher levels in roasted beans. Roasting significantly increased the contents of 2-methylbutyraldehyde, acetoin, acetol, pyruvic acid, 5hydroxymethylfurfural, methylglyoxal, 2,3-butanedione, 2,3-pentanedione, and 2,3-hexanedione, which were 4-83 times more than those in GB. Some of them are intermediates for subsequent reactions, since their content decreased with increasing roasting degrees. Moreover, 9 AKs were selected as potential markers for distinguishing between green and roasted coffee beans and could be used to monitor the degree of roasting. Overall, this study offers valuable insights for understanding the composition and changes in AKs during coffee roasting.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国热带农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台