Effects of chlorogenic acid on the formations of furan, acrylamide, α-dicarbonyls and volatile compounds in canned coffee model systems

• Published in: Food science & technology 2023-10, Vol.188, p.115338, Article 115338
• Main Authors: Park, Hyeon-Hee, Nam, Dasom, Lee, Ji-Yoon, Song, JaeHui, Lee, Hyeyoung, Jung, Mun Yhung, Lee, Sang Mi, Kim, Young-Suk
• Format: Article
• Language: English
• Subjects: 3-Deoxyglucosone; Acrylamide; Chlorogenic acid; Furan; α-Dicarbonyls
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2023.115338

It was demonstrated that some antioxidants, especially chlorogenic acid (CGA), can trap glyoxal and methylglyoxal, which are Maillard reaction intermediates and precursors of furan, leading to the reduction of furan. This study investigated the effects of CGA on the changes in furan, acrylamide, α-dicarbonyls, and volatile compound levels in 11 types of canned coffee model systems (CCMSs) containing sugars and amino acids after thermal treatments. Furan decreased (3.77–34.7%) in all model systems treated with CGA. However, acrylamide decreased in sugar-only models but increased in sugar/amino acid models. α-Dicarbonyls were generally reduced with CGA treatment but increased in the sucrose/asparagine model. A total of 116 volatile compounds were identified in three types of CCMSs. Overall, volatile compounds were decreased by the addition of CGA. The trapping action of CGA might affect the reduction of furan and some volatiles but exhibits conflicting results for acrylamide. •The effects of chlorogenic acid (CGA) on furan and acrylamide were investigated.•The contents of furan and volatiles decreased with the addition of CGA.•The amount of acrylamide decreased in sugar-only models with the addition of CGA.•The trapping action of CGA could affect the reduction of furan and some volatiles.