Xu, Jiu Liang Kim, Tae Jin Kim, Jae-Kwang Choi, Yongsoo 2024-01-19T20:02:16Z 2024-01-19T20:02:16Z 2021-09-02 2019-05-30 0308-8146 https://pubs.kist.re.kr/handle/201004/119971 Green coffee extracted by pressurized liquid extraction (PLE) was found to undergo a roasting process similar to traditional roasting. Liquid chromatography-tandem mass spectrometry was used to investigate the chlorogenic acid (CGA) composition and profiling changes by PLE under different extraction conditions and showed almost identical generation and degradation of CGAs occurring during traditional coffee roasting. Compared with the traditional extraction of roasted coffee, optimized PLE coffee showed three- and two-fold higher antioxidant activity and total CGA contents, respectively. Composition diversity and the content of volatile compounds in PLE coffee were found to increase as the PLE temperature increased but were lower than those of traditionally roasted coffee. The sensory attributes of PLE coffee were also evaluated to have be associated with a profile change in the volatile compounds and nonvolatile CGA compounds. English ELSEVIER SCI LTD CHLOROGENIC ACIDS PHENOLIC-COMPOUNDS BIOACTIVE COMPOUNDS VOLATILE COMPOUNDS ANTIOXIDANT LACTONES IDENTIFICATION PREDICTION PROFILES CAPACITY Simultaneous roasting and extraction of green coffee beans by pressurized liquid extraction Article 10.1016/j.foodchem.2018.12.061 1 FOOD CHEMISTRY, v.281, pp.261 - 268 FOOD CHEMISTRY 281 261 268 scie scopus 000455597200033 2-s2.0-85059695883 Chemistry, Applied Food Science & Technology Nutrition & Dietetics Chemistry Food Science & Technology Nutrition & Dietetics Article CHLOROGENIC ACIDS PHENOLIC-COMPOUNDS BIOACTIVE COMPOUNDS VOLATILE COMPOUNDS ANTIOXIDANT LACTONES IDENTIFICATION PREDICTION PROFILES CAPACITY Chlorogenic acids Pressurized liquid extraction Coffee roasting Volatile compounds Antioxidant activity