Caffeinated Beverages

Transcription

1 ACS SYMPOSIUM SERIES 754 Caffeinated Beverages Health Benefits, Physiological Effects, and Chemistry Thomas H. Parliment, EDITOR Parliament Consulting Chi-Tang Ho, EDITOR Rutgers University Peter Schieberle, EDITOR Technische Universitat Munchen American Chemical Society, Washington, DC

2 Contents Preface xi INTRODUCTION 1. Chemistry and Health Benefits of Caffeinated Beverages: Symposium Overview 2 D. G. Steffen 2. Pathways Involved in the Metabolism of Caffeine by Coffea and Camellia Plants 9 George R. Waller, Hiroshi Ashihara, Misako Kato, Thomas W. Baumann, Alan Crozier, and Takeo Suzuki 3. Comparing Coffee and Tea 20 Stanley Segall BEHAVIORAL EFFECTS 4. Behavioral Effects of Caffeine 30 Andrew Smith and Carolyn Brice 5. Why We Drink Caffeine-Containing Beverages, and the Equivocal Benefits of Regular Caffeine Intake for Mood and Cognitive Performance 37 Peter J. Rogers 6. Caffeine Effects on the Brain and Behavior: A Metabolic Approach 46 Astrid Nehlig HEALTH BENEFITS: ANTICANCER 7. The Anticancer Activity of Coffee Beans 56 E. G. Miller, A. P. Gonzales, A. M. Orr, W. H. Binnie, and G. I. Sunahara 8. Coffee Consumption and Cancer 64 Andrew Sivak 9. Evaluation of Coffee and Caffeine for Mutagenic, Carcinogenic, and Anticarcinogenic Activity 71 Richard H. Adamson 10. Cancer Prevention Properties of Tea: Biochemical Mechanisms 78 Jen-Kun Lin, Yu-Chih Liang, Yu-Li Lin, and Chi-Tang Ho VII

3 HEALTH BENEFITS: ANTIOXIDANTS 11. Antioxidative Polyphenolic Substances in Cacao Liquor 88 N. Osakabe, M. Yamagishi, M. Natsume, T. Takizawa, T. Nakamura, and T. Osawa 12. Antioxidant Capacity and Epicatechin Bioavailability of Polyphenolic-Rich Beverages (Cocoa and Teas) 102 M. Richelle, T. Huynh-Ba, I. Tavazzi, V. Mooser, M. Enslen, and E. A. Offord 13. Antioxidative Phenolic Compounds in Green-Black Tea and Other Methylxanthine-Containing Beverages Ulrich H. Engelhardt, Christiane Lakenbrink, and Svenja Lapczynski Ill 14. Radical Scavenging and Antioxidative Properties of Phenolic Compounds in Relation to Their Chemical Structure 119 K. Bungert and K. Eichner 15. Antioxidative Activities of Aroma Extracts Isolated from Various Beans 135 K. G. Lee, H. Aoki, and T. Shibamoto 16. Radical Scavenging Mechanisms of Catechins on 2,2-Diphenyl-l-picrylhydrazyl Radical 146 Masayuki Suzuki, Masao Mori, Fumio Nanjo, and Yukihiko Hara HEALTH BENEFITS: OTHER 17. Hypolipidemic Activity of Green Tea Epicatechins 156 Zhen-Yu Chen and Wing Ping Fong 18. Health Benefits of Green Tea Catechins: Improvement of Intestinal Conditions 165 Yukihiko Hara 19. Potential Cardiovascular Health Benefits of Procyanidins Present in Chocolate and Cocoa 177 Monica M. Bearden, Debra A. Pearson, Dietrich Rein, Kati A. Chevaux, Dana R. Carpenter, Carl L. Keen, and Harold Schmitz COFFEE 20. An Overview of Coffee Roasting 188 Thomas H. Parliment 21. Sensory Studies on the Key Odorants of Roasted Coffee 202 W. Grosch, M. Czerny, F. Mayer, and A. Moors viii

4 22. Formation of Sulfur-Containing Volatiles under Coffee Roasting Conditions 210 George P. Rizzi 23. Characterization of the Roasting Temperature and Time-Dependent Physicochemical and Sensory Evaluation of Various Coffee Beans 216 Y. S. Ko 24. Degradation of Furfuryl Mercaptan in Fenton-Type Model Systems 230 I. Blank, E. C. Pascual, L. B. Fay, R. H. Stadler, B. A. Goodman, and C. Yeretzian 25. Diterpenes in Coffee 241 K. Speer, A. Hruschka, T. Kurzrock, and I. Kolling-Speer 26. Headspace Analysis of the Coffee Beverage with and without Different Milk Additives 252 H. Steinhart and M. Bucking COCOA AND GUARANA 27. The Chemistry and Technology of Cocoa 262 Peter Schieberle 28. Flavor Development of Cocoa during Roasting 276 L. Hashim 29. Chocolate Flavor via the Maillard Reaction 286 C. Q. Chen and E. Robbins 30. Differentiating the Flavor Potential of Cocoa Beans by Geographic Origin 293 B. D. Glazier and P. S. Dimick 31. The Chemistry of Guarana: Guarana, Brazil's Super-Fruit for the Caffeinated Beverages Industry 305 Terry H. Walker, J. M. Chaar, C. B. Mehr, and J. L. Collins TEA 32. The Chemistry of Tea 316 Chi-Tang Ho and Nanqun Zhu 33. (3-Primeverosidase Relationship with Floral Tea Aroma Formation during Processing of Oolong Tea and Black Tea 327 Kanzo Sakata IX

5 34. The Change in the Flavor of Green and Black Tea Drinks by the Retorting Process 337 Hideki Masuda and Kenji Kumazawa 35. Effect of ph and Tea Concentration on Extraction of Catechins from Japanese Green Tea 347 Yuko Yoshida, Masaaki Kiso, and Tetsuhisa Goto ANALYSIS 36. The Analysis of Coffee Phenols and Phenolic Acids 356 G. B. Cohen 37. Capillary Electrophoresis of Roasted Coffees 364 Jennifer M. Ames, Louise Royle, and Allan G. W. Bradbury 38. HPLC-MS Analysis of Flavonoids in Foods and Beverages 374 John F. Hammerstone and Sheryl A. Lazarus 39. Methyluric Acids: Chemical Markers of Oxidation in Coffee, Tea, and Cocoa 385 Richard H. Stadler and Robert J. Turesky 40. Capillary Electrophoresis of Some Caffeinated Soft Drinks 394 Jennifer M. Ames, Louise Royle, and Harry E. Nursten INDEXES Author Index 405 Subject Index 407