970x125
Demand for decaffeinated beverages is growing worldwide due to negative perceptions of caffeine’s effects on cardiovascular health. However, coffee has many well-known health benefits, which raises an important question: Does decaffeinated coffee offer the same health benefits as caffeinated coffee? The answer is a qualified yes. Fortunately, with or without caffeine, coffee is rich in biologically active substances that offer many health benefits, including cardiovascular effects, improved glucose tolerance, and reduced risk of hepatocellular carcinoma.
However, the problem for many coffee drinkers is that decaffeinated coffee doesn’t taste as good as caffeinated coffee. A recent report may have discovered why. The flavor of coffee changes due to the decaffeination method, which removes key flavor compounds. Today, the removal of caffeine no longer involves soaking the beans in organic solvents; nowadays, supercritical carbon dioxide and water are primarily used for decaffeination. This process involves a soaking step that removes the water-soluble components of the coffee beans. The primary water-soluble ingredients of coffee are carbohydrates such as sucrose, as well as chlorogenic acid and trigonelline. Usually, these compounds are converted into a variety of volatile molecules, particularly guaiacol, during the roasting process and give coffee its unique blend of flavors. A recent study reported that the total concentrations of the volatile compounds that give coffee much of its flavor were lower in decaffeinated coffee than in regular coffee for all roasting conditions. The decaffeination process decreased the concentrations of water-soluble components, such as carbohydrates and trigonelline, but increased the concentration of chlorogenic acid.
Health effects of decaf coffee
Changes in the levels of these compounds during the decaffeination process may also have health consequences. For example, trigonelline may help to prevent dental caries by preventing the bacteria Streptococcus mutans from adhering to teeth. Trigonelline is unstable above 160 degrees F; the methyl group detaches, unleashing the niacin (vitamin B3). Niacin is formed in great amounts from trigonelline during the coffee-bean roasting process. Two or three espressos can provide half your recommended daily allowance and may be responsible for lowering blood cholesterol. The presence of chlorogenic acid in decaffeinated coffee is fortunate, given that it is an antioxidant; its actions may underlie the presumed ability of coffee to prevent Type 2 diabetes mellitus. It can reduce the production of glucose by the liver and lessen the hyperglycemic peak in the blood following the consumption of sugar. The plant is believed to use this chemical to defend itself from viruses, bacteria, and fungi; it may provide the same benefits for humans. The Norwegians add it to their chewing gum, sold as Svetol.
Why doesn’t decaf taste as good as caf?
The loss of flavor is due to the loss of trigonelline. Ordinarily, during the roasting process, trigonelline is decomposed by heating into a group of volatile and aromatic compounds called pyrazines. The study determined that one of these pyrazines in particular, called 3-ethyl-2,5-dimethylpyrazine, is the key determinant of the flavor and aroma of caffeinated coffee. Specifically, due to the loss of this compound, decaffeinated coffee may taste less nutty and sweet than regular caffeinated coffee. Because coffee flavor is greatly associated with its volatile compounds, the lack of volatile compounds can decrease the quality of coffee.
