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Chlorogenic acid in raw materials for the production of chicory coffee
Author(s) -
ZawirskaWojtasiak Renata,
Wojtowicz Elżbieta,
Przygoński Krzysztof,
Olkowicz Mariola
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6532
Subject(s) - roasting , chlorogenic acid , raw material , aroma , food science , chemistry , organic chemistry
Abstract BACKGROUND Chicory coffee is produced from traditional raw materials. Other materials are added to improve its aroma. The aim of this study was to test new raw materials with a high content of chlorogenic acid ( CGA ) as the criterion for their selection. This acid is degraded in the course of roasting and is a source of phenolic compounds affecting coffee aroma. For this reason, contents of CGAs were analyzed in traditional and new materials before and after roasting and compared with the chemicals formed in the roasted pure standard of chlorogenic acid (5‐ CQA ) . RESULTS It was shown that the novel raw materials contained considerable amounts of 5‐ CQA , frequently higher than in traditional chicory. The roasting process caused significant losses of 5‐ CQA in the tested raw materials, amounting to 55–91%. In turn, the analysis of volatile compounds in roasted materials showed the presence of certain phenolic and heterocyclic compounds that were also formed as degradation products of the pure 5‐ CQA chemical standard . CONCLUSION Novel raw materials, mainly chokeberry, artichoke and lovage, are rich sources of CGAs , particularly 5‐ CQA . Their application in the production of chicory coffee may result in an increased content of primarily phenolic compounds in its aroma. © 2013 Society of Chemical Industry