Degradation of benzopyrene and acrylamide in roasted coffee beans by corona discharge plasma jet (CDPJ) and its effects on biochemical and sensory properties
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lee T. | - |
dc.contributor.author | Park H. | - |
dc.contributor.author | Puligundla P. | - |
dc.contributor.author | Koh G.-H. | - |
dc.contributor.author | Yoon J. | - |
dc.contributor.author | Mok C. | - |
dc.date.available | 2020-07-06T02:35:24Z | - |
dc.date.created | 2020-06-03 | - |
dc.date.issued | 2020-10 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/61755 | - |
dc.description.abstract | This study was aimed to reduce the concentrations of benzopyrene (BaP) and acrylamide (ACR) in roasted coffee beans by corona discharge plasma jet (CDPJ). The initial concentrations of BaP and ACR in roasted beans were decreased by 53.6% and 32.0%, respectively, following CDPJ (powered by 20 kV DC/1.5 A) treatment for 60 min. The levels of total solid, total acid, chlorogenic acid, caffeine, trigonelline, and pH were insignificantly changed upon CDPJ treatment compared to controls. However, the concentration of total phenolic content and Agtron color values were altered significantly. The treatment of beans did not alter descriptive sensory properties of the corresponding coffee brews, except aroma and aftertaste characteristics. As the treatment time increased from 15 to 60 min, scores for aroma profiles in PCA plot were shifted from right to left, although overlapping was observed between 15- and 30-min-treated samples. Additionally, none of the treated samples were discriminated from the control by electronic tongue. © 2020 Elsevier Ltd | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | Elsevier Ltd | - |
dc.relation.isPartOf | Food Chemistry | - |
dc.title | Degradation of benzopyrene and acrylamide in roasted coffee beans by corona discharge plasma jet (CDPJ) and its effects on biochemical and sensory properties | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000541033100034 | - |
dc.identifier.doi | 10.1016/j.foodchem.2020.127117 | - |
dc.identifier.bibliographicCitation | Food Chemistry, v.328 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-85085276343 | - |
dc.citation.title | Food Chemistry | - |
dc.citation.volume | 328 | - |
dc.contributor.affiliatedAuthor | Lee T. | - |
dc.contributor.affiliatedAuthor | Park H. | - |
dc.contributor.affiliatedAuthor | Puligundla P. | - |
dc.contributor.affiliatedAuthor | Mok C. | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Acrylamide | - |
dc.subject.keywordAuthor | Benzopyrene | - |
dc.subject.keywordAuthor | Corona discharge plasma | - |
dc.subject.keywordAuthor | Degradation | - |
dc.subject.keywordAuthor | E-nose | - |
dc.subject.keywordAuthor | E-tongue | - |
dc.subject.keywordAuthor | Roasted coffee | - |
dc.subject.keywordPlus | Amides | - |
dc.subject.keywordPlus | Barium compounds | - |
dc.subject.keywordPlus | Biodegradation | - |
dc.subject.keywordPlus | Carcinogens | - |
dc.subject.keywordPlus | Coffee | - |
dc.subject.keywordPlus | Electric corona | - |
dc.subject.keywordPlus | Electronic tongues | - |
dc.subject.keywordPlus | Odors | - |
dc.subject.keywordPlus | Plasma jets | - |
dc.subject.keywordPlus | Plasma theory | - |
dc.subject.keywordPlus | Polycyclic aromatic hydrocarbons | - |
dc.subject.keywordPlus | Aroma profiles | - |
dc.subject.keywordPlus | Chlorogenic acids | - |
dc.subject.keywordPlus | Corona discharges | - |
dc.subject.keywordPlus | Initial concentration | - |
dc.subject.keywordPlus | Roasted coffee | - |
dc.subject.keywordPlus | Sensory properties | - |
dc.subject.keywordPlus | Total phenolic content | - |
dc.subject.keywordPlus | Treatment time | - |
dc.subject.keywordPlus | Electric discharges | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, Republic of Korea(13120)031-750-5114
COPYRIGHT 2020 Gachon University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.