Exploring correlations between green coffee bean components and thermal contaminants in roasted coffee beans

This study evaluated chemical compositions of green coffee beans from multi-production regions and correlated this information with thermal contaminants in roasted coffee. Using multivariate statistical techniques, forma-tion of 5-hydroxymethylfurfural (5-HMF), furan, 2-and 3-methylfuran were positively correlated with lipid, sucrose, glutamic acid, phenylalanine, margaric acid, linolenic acid and trigonelline in green coffee beans. Moreover, significant positive correlations between acrylamide (AA) levels with aspartic acid, serine, alanine, histidine, asparagine, protein, and caffeine was found in green beans. Despite this, 5-HMF, furan, 2-and 3-meth-ylfuran showed negative correlations with active constitutes (neochlorogenic acid, cryptochlorogenic acid, caffeine, total phenolics (TPC) and total flavonoids contents (TFC)), and several amino acids, and there were slight negative relationships between AA and myristic acid, palmitic acid, chlorogenic acid, sucrose, lipid, TPC and TFC. This study provides valuable enlightenment for the selection of proper coffee beans for production of coffee with high nutrition and low chemical hazardous risks.

Automated summary

This study evaluated the chemical compositions of green coffee beans and their correlation with thermal contaminants in roasted coffee. Positive correlations were found between the formation of 5-HMF, furan, 2-and 3-methylfuran and various compounds in green coffee beans. Additionally, significant positive correlations were observed between acrylamide levels and several compounds in green beans. Negative correlations were found between certain compounds and active constituents, and slight negative relationships were observed between acrylamide and certain compounds. This study provides valuable insights for selecting coffee beans with high nutrition and low chemical risks.