The Role of Dissolved Cations in Coffee Extraction

Christopher Hendon, Lesley Colonna-Dashwood, Maxwell Colonna-Dashwood

Research output: Contribution to journalArticle

  • 11 Citations

Abstract

The flavorsome compounds in coffee beans exist in the form of aprotic charge neutral species, as well as a collection of acids and conjugate salts. The dissolution and extraction of these organic molecules is a process dependent on the dissolved mineral content of the water. It is known that different rates and compositions of coffee extraction are achieved through the control of the water “impurities”, Na+, Mg2+, and Ca2+, which coordinate to nucleophilic motifs in coffee. Using density functional theory, we quantify the thermodynamic binding energies of five familiar coffee-contained acids, caffeine, and a representative flavor component, eugenol. From this, we provide insight into the mechanism and ideal mineral composition of water for extraction of flavorsome compounds in coffee.
LanguageEnglish
Pages4947–4950
JournalJournal of Agricultural and Food Chemistry
Volume62
Issue number21
Early online date6 May 2014
DOIs
StatusPublished - 28 May 2014

Fingerprint

Coffee
Cations
cations
mineral content
Mineral Waters
coffee beans
eugenol
water
acids
caffeine
thermodynamics
Eugenol
flavor
Acids
Water
Flavors
salts
calcium
Caffeine
Binding energy

Cite this

Hendon, C., Colonna-Dashwood, L., & Colonna-Dashwood, M. (2014). The Role of Dissolved Cations in Coffee Extraction. Journal of Agricultural and Food Chemistry, 62(21), 4947–4950. https://doi.org/10.1021/jf501687c

The Role of Dissolved Cations in Coffee Extraction. / Hendon, Christopher; Colonna-Dashwood, Lesley; Colonna-Dashwood, Maxwell.

In: Journal of Agricultural and Food Chemistry, Vol. 62, No. 21, 28.05.2014, p. 4947–4950.

Research output: Contribution to journalArticle

Hendon, C, Colonna-Dashwood, L & Colonna-Dashwood, M 2014, 'The Role of Dissolved Cations in Coffee Extraction' Journal of Agricultural and Food Chemistry, vol. 62, no. 21, pp. 4947–4950. https://doi.org/10.1021/jf501687c
Hendon C, Colonna-Dashwood L, Colonna-Dashwood M. The Role of Dissolved Cations in Coffee Extraction. Journal of Agricultural and Food Chemistry. 2014 May 28;62(21):4947–4950. https://doi.org/10.1021/jf501687c
Hendon, Christopher ; Colonna-Dashwood, Lesley ; Colonna-Dashwood, Maxwell. / The Role of Dissolved Cations in Coffee Extraction. In: Journal of Agricultural and Food Chemistry. 2014 ; Vol. 62, No. 21. pp. 4947–4950.
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