Chromatographic Methods for Coffee Analysis: A Review

Alexander Yashin, Yakov Yashin, Xiaoyan Xia, Boris Nemzer

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.


Keywords


Coffee, Chemical Composition, chlorogenic acid, caffeine, GC, HPLC

Full Text:

PDF


DOI: https://doi.org/10.5539/jfr.v6n4p60

Copyright (c) 2017 Boris Nemzer, Alexander Yashin, Yakov Yashin

License URL: http://creativecommons.org/licenses/by/4.0

Journal of Food Research   ISSN 1927-0887 (Print)   ISSN 1927-0895 (Online)  E-mail: jfr@ccsenet.org

Copyright © Canadian Center of Science and Education

To make sure that you can receive messages from us, please add the 'ccsenet.org' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.