Simultaneous roasting and extraction of green coffee beans by pressurized liquid extraction

Abstract

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.