A p-coumaroyl esterase from Rhizoctonia solani was used to decrease 5-O-chlorogenic acid (5-CQA) content in coffee powder. HPLC-UV showed a decline of up to 98% of 5-CQA after the enzyme treatment. Effects on aroma were determined by means of aroma extract dilution analysis. Flavour dilution factors of treated and control extract differed in four volatile compounds only. Effect on aroma and taste was evaluated by sensory tests. No significant differences were perceived, and no off-flavour nor off-taste was noted. As chlorogenic acids are suspected to cause stomach irritating effects in sensitive people, the enzyme treatment offers a technically feasible approach to improve the quality of coffee beverages by reducing 5-CQA concentration without significantly affecting the aroma and taste profile.

甲p -coumaroyl从酯酶纹枯病被用来减少5- ö咖啡粉中的-绿原酸（5-CQA）含量。酶处理后，HPLC-UV显示5-CQA最多下降了98％。通过香气提取物稀释分析确定对香气的影响。处理和对照提取物的风味稀释因子仅在四种挥发性化合物中有所不同。通过感官测试评估对香气和味道的影响。没有发现明显的差异，也没有发现异味或异味。由于怀疑绿原酸会引起敏感人群的胃部不适，因此酶处理提供了一种技术上可行的方法，可通过降低5-CQA浓度来改善咖啡饮料的质量，而不会显着影响香气和口感。