Abstract
Coffee has been one of the most commercialized food products and most widely researched beverage in the world for decades. It is considered a functional food, primarily due to its high content of compounds that exert antioxidant and other beneficial biological properties. This review summarized the data from analysis of coffee components, both volatile constituents and non-volatile high-molecular weight compounds performed by various chromatographic methods. A list of compounds identified by gas chromatography with mass spectrometry which define the aroma of coffee is provided. Publications on the measurement of methylxanthines (caffeine, theobromine, and theophylline), chlorogenic acids, diterpenes, sugars, amino acids, gamma-aminobutyric acid, dibasic acids, anions, and other compounds by HPLC and UHPLC-MS are reviewed. An overview of publications on the determination of organic contamination in coffee (PAHs, acrylamides, mycotoxins, etc.) and ways to reduce contamination through production technology and brewing methods are presented. Finally, an overview of the literature on authentication assessment for different grades of coffee grown in different regions is provided.
Highlights
Coffee has been studied for many years and the research varied depending on the needs: pests, nutrition, pruning, harvesting, processing and quality
This review summarized the data from analysis of coffee components, both volatile constituents and non-volatile high-molecular weight compounds performed by various chromatographic methods
In addition to individual chromatographic methods, coffee has been analyzed by various combinations of chromatography methods, such as High performance liquid chromatography (HPLC) and Gas chromatography (GC), capillary electrophoresis, spectrophotometric methods, and ‘electronic nose’ and ‘electronic tongue’ systems
Summary
Coffee has been studied for many years and the research varied depending on the needs: pests, nutrition, pruning, harvesting, processing and quality. Erdem et al (2016) indicated that cinnamic acid derivatives have been related with different biological effects including anti-inflammatory, antioxidant, anticarcinogenic, or neuroprotective activities. Coffee has a complex chemical composition and the compounds which include volatile and non-volatile compounds, diterpenes, sugar, amino acids and organic pollutants are important for coffee flavor, quality and health effects. This review article will focus on the chemical composition of coffee and their analytical techniques majorly by different chromatographic methods. We will introduce some compounds found from different coffee processing procedures and their analytical techniques
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