Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids

Abstract

In this study, volatile compounds and alpha-dicarbonyl compounds (alpha-DCs), such as glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA), were analyzed in Arabica coffee prepared from Arabica green coffee beans presoaked in six organic acid solutions. The ratio of volatile compounds in samples was 18.06 to 0.6 (peak area of each peak/peak area of internal standard). Succinic acid pretreated Arabica had the highest concentration of volatile compounds, 128.9% higher than without pretreatment. The level of total alpha-DCs ranged from 12.90 to 100.32 mu g/mL. Detected levels of GO, MGO, and DA ranged from 0.81 to 7.74, from 18.53 to 89.08, and from 0.43 to 6.74 mu g/mL, respectively. Organic acid pretreatment increased the amounts of volatile compounds and lowered the concentrations of alpha-DCs compared to without pretreatment. The results obtained in this study would be useful for increasing the flavor of Arabica coffee and decreasing alpha-DCs.