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| rdf:type
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| Description
| - Delight from preparation and drinking coffee is associated with the content of sensory active compounds giving coffee specific taste and aroma. Wide range of these compounds formed during roasting of raw coffee beans can fade away during storage. Aside of sensory active compounds and the compounds with antioxidant activity, processing contaminants like furan and acrylamide can be formed during coffee processing. The aim of our study was to characterize the changes in both the beneficial and the unwanted compounds in coffee, namely in : (i) the profiles of volatile sensory active compounds, (ii) the content of furan and acrylamide, (iii) the total antioxidant activity and (iv) the content of chlorogenic acid. Coffee beans were ground to different degrees and stored under various conditions, common in households. The influence of different ways of coffee brewing (e.g. espresso, filtered) was also examined. Head-space solid-phase microextraction coupled to gas chromatography - mass spectrometry (HS-SPME/GC-MS) was used in our study for the description of changes in volatile profiles of coffee and the determination of furan levels. The analytical procedure used for acrylamide and chlorogenic acid determination was based on HPLC technique coupled to mass spectrometry (HPLC-MS/MS) and UV detection, respectively. The antioxidant activity was determined as the total ability to inactivate free DPPH radicals using a spectrophotometric method.
- Delight from preparation and drinking coffee is associated with the content of sensory active compounds giving coffee specific taste and aroma. Wide range of these compounds formed during roasting of raw coffee beans can fade away during storage. Aside of sensory active compounds and the compounds with antioxidant activity, processing contaminants like furan and acrylamide can be formed during coffee processing. The aim of our study was to characterize the changes in both the beneficial and the unwanted compounds in coffee, namely in : (i) the profiles of volatile sensory active compounds, (ii) the content of furan and acrylamide, (iii) the total antioxidant activity and (iv) the content of chlorogenic acid. Coffee beans were ground to different degrees and stored under various conditions, common in households. The influence of different ways of coffee brewing (e.g. espresso, filtered) was also examined. Head-space solid-phase microextraction coupled to gas chromatography - mass spectrometry (HS-SPME/GC-MS) was used in our study for the description of changes in volatile profiles of coffee and the determination of furan levels. The analytical procedure used for acrylamide and chlorogenic acid determination was based on HPLC technique coupled to mass spectrometry (HPLC-MS/MS) and UV detection, respectively. The antioxidant activity was determined as the total ability to inactivate free DPPH radicals using a spectrophotometric method. (en)
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| Title
| - Chemical changes in coffee influenced by various factors
- Chemical changes in coffee influenced by various factors (en)
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| skos:prefLabel
| - Chemical changes in coffee influenced by various factors
- Chemical changes in coffee influenced by various factors (en)
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| skos:notation
| - RIV/60461373:22330/11:43892962!RIV12-MSM-22330___
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| http://linked.open...avai/predkladatel
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
| - P(2B06168), S, Z(MSM6046137305)
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/11:43892962
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - chlorogenic acid; furan; akrylamide; volatiles; Coffee (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...v/mistoKonaniAkce
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| http://linked.open...i/riv/mistoVydani
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| http://linked.open...i/riv/nazevZdroje
| - Proceeding of the 1st International Congress of Cocoa, Coffee and Tea
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| http://linked.open...vavai/riv/projekt
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| http://linked.open...UplatneniVysledku
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| http://linked.open...iv/tvurceVysledku
| - Bartáčková, Veronika
- Bělková, Beverly
- Hajšlová, Jana
- Hradecký, Jaromír
- Přinosilová, Šárka
- Riddellová, Kateřina
- Čajka, Tomáš
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| http://linked.open...vavai/riv/typAkce
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| http://linked.open.../riv/zahajeniAkce
| |
| http://linked.open...n/vavai/riv/zamer
| |
| number of pages
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| http://purl.org/ne...btex#hasPublisher
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| https://schema.org/isbn
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| http://localhost/t...ganizacniJednotka
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| is http://linked.open...avai/riv/vysledek
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