Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 124-128 |
| Seitenumfang | 5 |
| Fachzeitschrift | Food Chemistry |
| Jahrgang | 258 |
| Frühes Online-Datum | 15 März 2018 |
| Publikationsstatus | Veröffentlicht - 30 Aug. 2018 |
Abstract
A p-coumaroyl esterase from Rhizoctonia solani was used to decrease 5-O-chlorogenic acid (5-CQA) content in coffee powder. HPLC-UV showed a decline of up to 98% of 5-CQA after the enzyme treatment. Effects on aroma were determined by means of aroma extract dilution analysis. Flavour dilution factors of treated and control extract differed in four volatile compounds only. Effect on aroma and taste was evaluated by sensory tests. No significant differences were perceived, and no off-flavour nor off-taste was noted. As chlorogenic acids are suspected to cause stomach irritating effects in sensitive people, the enzyme treatment offers a technically feasible approach to improve the quality of coffee beverages by reducing 5-CQA concentration without significantly affecting the aroma and taste profile.
ASJC Scopus Sachgebiete
- Chemie (insg.)
- Analytische Chemie
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
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in: Food Chemistry, Jahrgang 258, 30.08.2018, S. 124-128.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee
AU - Siebert, Mareike
AU - Berger, Ralf G.
AU - Nieter, Annabel
N1 - © 2018 Elsevier Ltd. All rights reserved.
PY - 2018/8/30
Y1 - 2018/8/30
N2 - A p-coumaroyl esterase from Rhizoctonia solani was used to decrease 5-O-chlorogenic acid (5-CQA) content in coffee powder. HPLC-UV showed a decline of up to 98% of 5-CQA after the enzyme treatment. Effects on aroma were determined by means of aroma extract dilution analysis. Flavour dilution factors of treated and control extract differed in four volatile compounds only. Effect on aroma and taste was evaluated by sensory tests. No significant differences were perceived, and no off-flavour nor off-taste was noted. As chlorogenic acids are suspected to cause stomach irritating effects in sensitive people, the enzyme treatment offers a technically feasible approach to improve the quality of coffee beverages by reducing 5-CQA concentration without significantly affecting the aroma and taste profile.
AB - A p-coumaroyl esterase from Rhizoctonia solani was used to decrease 5-O-chlorogenic acid (5-CQA) content in coffee powder. HPLC-UV showed a decline of up to 98% of 5-CQA after the enzyme treatment. Effects on aroma were determined by means of aroma extract dilution analysis. Flavour dilution factors of treated and control extract differed in four volatile compounds only. Effect on aroma and taste was evaluated by sensory tests. No significant differences were perceived, and no off-flavour nor off-taste was noted. As chlorogenic acids are suspected to cause stomach irritating effects in sensitive people, the enzyme treatment offers a technically feasible approach to improve the quality of coffee beverages by reducing 5-CQA concentration without significantly affecting the aroma and taste profile.
KW - Chlorogenic acid
KW - Coffee
KW - Digestibility
KW - Esterase
KW - Flavour
UR - http://www.scopus.com/inward/record.url?scp=85044167519&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2018.03.061
DO - 10.1016/j.foodchem.2018.03.061
M3 - Article
AN - SCOPUS:85044167519
VL - 258
SP - 124
EP - 128
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -