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Determination of amino acids in green coffee beans using hydrophilic interaction chromatography coupled to mass spectrometry

Authors: Kubát Miroslav | Kašpar Michal | Řezková Soňa | Česla Petr

Year: 2024

Type of publication: ostatní - přednáška nebo poster

Page from-to: nestránkováno

Titles:

Language	Name	Abstract	Keywords
eng	Determination of amino acids in green coffee beans using hydrophilic interaction chromatography coupled to mass spectrometry	Amino acids are the basic building blocks of proteins, but they also occur in free form in various matrices, such as green coffee beans. During roasting, chemical reactions such as Maillard reactions and Strecker degradation occur in which amino acids react with reducing sugars. These reactions lead to the formation of aromatic compounds and melanoids, which are responsible for the taste, aroma, and color of roasted coffee. It follows that the total amino acid content of coffee beans decreases significantly during roasting. Understanding these processes is crucial for the optimization of the roasting process and for achieving desired coffee properties. This work aimed to develop a simple method for the determination of free amino acids using the HPLC–MS(/MS) technique. This method is intended for subsequent use in extensive study profiling the substances contained in different varieties of coffee and different stages of roasting.