Effects of chlorogenic acid on the formations of furan, acrylamide, α-dicarbonyls and volatile compounds in canned coffee model systems

Hyeon Hee Park, Dasom Nam, Ji Yoon Lee, Jae Hui Song, Hyeyoung Lee, Mun Yhung Jung, Sang Mi Lee, Young Suk Kim

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

It was demonstrated that some antioxidants, especially chlorogenic acid (CGA), can trap glyoxal and methylglyoxal, which are Maillard reaction intermediates and precursors of furan, leading to the reduction of furan. This study investigated the effects of CGA on the changes in furan, acrylamide, α-dicarbonyls, and volatile compound levels in 11 types of canned coffee model systems (CCMSs) containing sugars and amino acids after thermal treatments. Furan decreased (3.77–34.7%) in all model systems treated with CGA. However, acrylamide decreased in sugar-only models but increased in sugar/amino acid models. α-Dicarbonyls were generally reduced with CGA treatment but increased in the sucrose/asparagine model. A total of 116 volatile compounds were identified in three types of CCMSs. Overall, volatile compounds were decreased by the addition of CGA. The trapping action of CGA might affect the reduction of furan and some volatiles but exhibits conflicting results for acrylamide.

Original languageEnglish
Article number115338
JournalLWT - Food Science and Technology
Volume188
DOIs
StatePublished - 1 Oct 2023

Bibliographical note

Publisher Copyright:
© 2023 The Authors

Keywords

  • 3-Deoxyglucosone
  • Acrylamide
  • Chlorogenic acid
  • Furan
  • α-Dicarbonyls

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