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Flavor Development during Roasting
Published in Hii Ching Lik, Borém Flávio Meira, Drying and Roasting of Cocoa and Coffee, 2019
The main compounds responsible for acidity in coffee are non-volatile organic acids, but low-molecular-mass organic acids also contribute to acidity as well as to the formation of aroma and the flavor of a coffee beverage due to their volatility. Organic acids contribute specific types and intensity of acidity in different ways, depending on the sensory characteristics, concentration in the beverage and also on their strengths. To date, about seven non-volatile aliphatic acids have been identified in green coffee (citric, malic, lactic, ascorbic, succinic, oxalic and tartaric acids), with the first four presenting larger contents. Additional acids present in the green seeds are quinic acid, which is the only alicyclic acid in coffee, small amounts of phenolic acids (caffeic, ferulic, p-coumaric), and phosphoric acid. Phosphoric acid is not organic but is included in this list because of its strength and importance to flavor (Farah and Lima, 2018). In the volatile fraction, acetic, butanoic, decanoic, formic, hexanoic, isovaleric and propanoic acids are also found in high concentrations in green coffee seeds (Pereira et al., 2018).
A broad assessment of Eremurus spectabilis M. Bieb: chemical and elemental composition, total phenolic and antimicrobial activity analysis, and quantum chemical calculations of radical scavenging potential
Published in International Journal of Environmental Health Research, 2023
İbrahim Tegin, Bülent Hallaç, Nazmiye Sabancı, Betül Sadik, Mehmet Fidan, Erdal Yabalak
As seen in Table 1, quinic and malic acids were found to be the most abundant compounds in the methanol extracts of E. spectabilis (22.59 and 38.53 mg kg−1 extract, respectively). The quantitative amounts of gallic acid, vanillin, kaempferol, luteolin, and apigenin were determined under 6 µg analyte/kg methanol extract of E. spectabilis. However, in the quantitative analysis of phenolic compounds of the methanol extract of E. Spectabilis using LC-MS/MS, hesperidin, coumarin, rutin chlorogenic acid, myricetin, rosmarinic acid, 4-OH benzoic acid, fisetin, salicylic acid, rhamnetin, quercetin, chrysin, and naringenin could not be detected. Since quinic acid has been reported to repair DNA damage and strengthen the immune system (Pero et al. 2009), a high quinic acid ratio is an important health criterion. For malic acid, another compound with high content, EFSA sources reported that there are no general safety problems with it and its salts, only the reservations of the European Union’s food committee about L-maleate for infants and children should be taken into account (EFSA 2004). Many benefits of p-coumaric acid, which has the third highest value, have been reported (Boo 2019). Trans-aconitic acid, a natural geometric isomer of cis-aconitic acid, is an intermediate in the tricarboxylic acid and in the citric acid cycle (Bortolo et al. 2018). Gallic acid, which exhibits selective toxicity for cancer cells without harming normal cells, was reported to induce apoptosis of cancer cells through mitochondria-mediated pathways (Gallate et al. 2017). Lin et al. reported that protocatechuic acid, a well-known polyphenol compound with antioxidative properties and a type of phenolic acid, has mixed effects on normal and cancer cells (Lin et al. 2007). More than 500 plants contain protocatechuic acid as dynamic components that provide different pharmacological effects, and these effects are due to cell strengthening exercises, among other potential instruments such as calming properties and communication with a few compounds. Other compounds and their evaluation were given in the supplementary materials.