Synthesis and application of genipin-crosslinked arginine-chitosan beads for selective scavenging of α-dicarbonyls and flavor preservation in brewed coffee (ACS-Fall 2026) - Aug 24, 2026 - Abstract #4532125; Pres time: Aug 27, 2026; 09:33 AM - 09:48 AM; Location: S501bc (McCormick Place Convention Center); "Because these groups do not react with major components like caffeine or chlorogenic acids, the original flavor of the coffee can be maintained...Initial results show a significant, dosage-dependent reduction of α-DCs (p < 0.05), while maintaining the essential quality indicators of the coffee. These findings establish Arg-CS beads as a practical and innovative strategy for improving the chemical safety of coffee while fully preserving its sensory attributes."
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