Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Purpose: Coffee consumption is a well-known contributor to tooth discoloration, and the extent of staining is influenced by the chemical composition of the coffee. This study investigated the associations of coffee roasting level, chlorogenic acid (CGA) content, absorbance level, and their combined effects with tooth discoloration.
Methods: Bovine tooth enamel specimens were immersed in light, medium, and dark roasts of four coffee types (two Arabica and two Robusta coffees) for 72 h. High-performance liquid chromatography (HPLC) was used to measure CGA content, absorbance levels were estimated by using pigment concentration, and discoloration was assessed by spectrophotometry. The data were analyzed with the Friedman test.
Results: Medium roasts induced the greatest discoloration, and tooth specimens immersed in Ethiopia Arabica exhibited the greatest color difference based on CIEDE2000 (ΔE at 72 h: 13.51 ± 4.63). Light roasts induced the least staining, despite having the highest CGA content. Dark roasts showed the highest absorbance, indicating a higher pigment concentration. Friedman analysis revealed a significant difference in color change in relation to roasting level for all coffee types.
Conclusion: The present findings indicate that tooth discoloration is caused by the complex interaction of CGA, melanoidins, and roasting level. Because of the interplay of these factors, medium roasting had the greatest effect on discoloration.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.2334/josnusd.24-0287 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Flavour formation in the coffee substitute 'lupin coffee' related to the formation of acrylamide.
Food Chem X
August 2025
Graz University of Technology, Institute of Analytical Chemistry and Food Chemistry, Stremayrgasse 9/II A 8010 Graz, Austria.
A coffee substitute derived from sweet lupins ( L.) was investigated for the first time with regard to the impact of the roasting process on flavour formation, acrylamide generation, and amino acid behaviour. Roasting was carried out batchwise at temperatures between 98 °C to 220 °C.
View Article and Find Full Text PDFImpact of cooking methods on the oxidative stability of fish balls enriched with solvent-specific antioxidant sources.
Food Sci Biotechnol
September 2025
Department of Food and Nutrition, Kangwon National University, Samcheok, 25949 Gangwon Korea.
This study evaluated the effects of various cooking methods on the oxidative stability of fish balls, used as a model for oxidizable food, enriched with antioxidant sources: cacao powder (CP), exhibiting higher activity in polar solvents, and ginger powder (GP), showing higher activity in non-polar solvents. CP or GP was incorporated at equivalent antioxidant levels, and the fish balls were prepared using boiling, steaming, air-frying, deep-frying, oven-roasting, or microwave cooking. Cooking reduced antioxidant activity to 20% and raised lipid oxidation products (LOP) up to 3.
View Article and Find Full Text PDFStudy on the Extent of the Maillard Reaction in Chocolate.
J Agric Food Chem
September 2025
Chair of Special Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany.
During chocolate production, thermal processes such as roasting and conching promote nonenzymatic browning reactions such as the Maillard reaction and caramelization. In the present work, the MRPs furosine, 3-deoxyglucosone (3-DG), 3-deoxygalactosone (3-DGal), 5-hydroxymethylfurfural (HMF), -ε-fructosyllysine, -ε-lactulosyllysine, -ε-carboxymethyllysine (CML), -ε-carboxyethyllysine (CEL), pyrraline, methylglyoxal-derived hydroimidazolone 1 (MG-H1), formyline, maltosine, and rhamnolysine were quantitated in 4 filled, 12 dark, 11 milk, and 4 white chocolate samples. The predominant MRP in filled chocolates was -ε-fructosyllysine (up to 2662 mg/kg of chocolate), whereas in milk chocolates, it was -ε-lactulosyllysine (up to 883 mg/kg of chocolate).
View Article and Find Full Text PDFCharacterization and Exploration of the Flavor Profiles of Green Teas from Different Leaf Maturity Stages of cv. Fudingdabai Using E-Nose, E-Tongue, and HS-GC-IMS Combined with Machine Learning.
Foods
August 2025
College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang 550025, China.
Understanding how leaf maturity affects the flavor attributes of green tea is crucial for optimizing harvest timing and processing strategies. This study comprehensively characterized the flavor profiles of Fudingdabai green teas at three distinct leaf maturity stages-single bud (FDQSG), one bud + one leaf (FDMJ1G), and one bud + two leaves (FDTC2G)-using a multimodal approach integrating electronic nose, electronic tongue, HS-GC-IMS, relative odor activity value (rOAV) evaluation, and machine learning algorithms. A total of 85 volatile compounds (VOCs) were identified, of which 41 had rOAV > 1.
View Article and Find Full Text PDFComparative Decoding of Physicochemical and Flavor Profiles of Coffee Prepared by High-Pressure Carbon Dioxide, Ice Drip, and Traditional Cold Brew.
Foods
August 2025
National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural Univer
High-pressure carbon dioxide (HPCD) has been widely used in the extraction of high-quality bioactive compounds. The flavor profiles of cold brew coffee (CBC) prepared by HPCD, traditional cold brew (TCB), and ice drip (ID) were comprehensively evaluated by chromatographic approaches, and their variations were investigated by multivariate statistical methods. ID produced the lightest coffee color while HPCD produced the darkest.
View Article and Find Full Text PDF