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Abstract: The supercritical CO2‐decaffeination process causes unroasted coffee beans to turn brown. Therefore, we suspected that the decaffeinated beans contained melanoidins. Decaffeinated unroasted coffee extract absorbed light at 405 nm with a specific extinction coefficient, Kmix 405 nm, of 0.02. Membrane dialysis (molecular weight cut‐off, 12 to 14 kDa) increased the Kmix 405 nm value 15...
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