"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."
Demand for decaffeinated beverages is rising due to concerns about caffeine's cardiovascular effects. Decaffeinated coffee retains many bioactive substances and can provide cardiovascular benefits, improved glucose tolerance, and reduced hepatocellular carcinoma risk. Modern decaffeination uses supercritical carbon dioxide and water and includes a soaking step that removes water-soluble components. Primary water-soluble precursors include sucrose, chlorogenic acid, and trigonelline, which convert during roasting into volatile flavor molecules such as guaiacol. The loss of these precursors during decaffeination lowers concentrations of volatile flavor compounds, including key pyrazines like 3-ethyl-2,5-dimethylpyrazine, diminishing flavor and aroma.
Read at Psychology Today
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