Formation kinetics of furfuryl alcohol in a coffee model system

Abdullatif Albouchi; Michael Murkovic

doi:10.1016/j.foodchem.2017.09.112

Formation kinetics of furfuryl alcohol in a coffee model system

Abdullatif Albouchi^*, Michael Murkovic

^*Corresponding author for this work

Institute of Biochemistry (6480)

Research output: Contribution to journal › Article › peer-review

Abstract

The production of furfuryl alcohol from green coffee during roasting and the effect of multiple parameters on its formation were studied employing HPLC-DAD. Results show that coffee produces furfuryl alcohol in larger quantities (418 µg/g) compared to other beans or seeds (up to 132 µg/g) roasted under the same conditions. The kinetics of furfuryl alcohol production resemble those of other process contaminants (e.g., HMF, acrylamide) produced in coffee roasting, with temperature and time of roasting playing significant roles in quantities formed. Different coffee species yielded different amounts of furfuryl alcohol. The data point out that the amounts of furfuryl alcohol found in roasted coffee do not reflect the total amounts produced during roasting because great amounts of furfuryl alcohol (up to 57%) are evaporating and released to the atmosphere during roasting. Finally the effect of the moisture content on furfuryl alcohol formation was found to be of little impact.

Original language	English
Pages (from-to)	91-95
Number of pages	5
Journal	Food Chemistry
Volume	243
DOIs	https://doi.org/10.1016/j.foodchem.2017.09.112
Publication status	Published - 15 Mar 2018

Keywords

Coffee roasting
Formation kinetics
Furfuryl alcohol
Process contaminants

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2017.09.112

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title = "Formation kinetics of furfuryl alcohol in a coffee model system",

abstract = "The production of furfuryl alcohol from green coffee during roasting and the effect of multiple parameters on its formation were studied employing HPLC-DAD. Results show that coffee produces furfuryl alcohol in larger quantities (418 µg/g) compared to other beans or seeds (up to 132 µg/g) roasted under the same conditions. The kinetics of furfuryl alcohol production resemble those of other process contaminants (e.g., HMF, acrylamide) produced in coffee roasting, with temperature and time of roasting playing significant roles in quantities formed. Different coffee species yielded different amounts of furfuryl alcohol. The data point out that the amounts of furfuryl alcohol found in roasted coffee do not reflect the total amounts produced during roasting because great amounts of furfuryl alcohol (up to 57%) are evaporating and released to the atmosphere during roasting. Finally the effect of the moisture content on furfuryl alcohol formation was found to be of little impact.",

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journal = "Food Chemistry",

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T1 - Formation kinetics of furfuryl alcohol in a coffee model system

AU - Albouchi, Abdullatif

AU - Murkovic, Michael

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N2 - The production of furfuryl alcohol from green coffee during roasting and the effect of multiple parameters on its formation were studied employing HPLC-DAD. Results show that coffee produces furfuryl alcohol in larger quantities (418 µg/g) compared to other beans or seeds (up to 132 µg/g) roasted under the same conditions. The kinetics of furfuryl alcohol production resemble those of other process contaminants (e.g., HMF, acrylamide) produced in coffee roasting, with temperature and time of roasting playing significant roles in quantities formed. Different coffee species yielded different amounts of furfuryl alcohol. The data point out that the amounts of furfuryl alcohol found in roasted coffee do not reflect the total amounts produced during roasting because great amounts of furfuryl alcohol (up to 57%) are evaporating and released to the atmosphere during roasting. Finally the effect of the moisture content on furfuryl alcohol formation was found to be of little impact.

AB - The production of furfuryl alcohol from green coffee during roasting and the effect of multiple parameters on its formation were studied employing HPLC-DAD. Results show that coffee produces furfuryl alcohol in larger quantities (418 µg/g) compared to other beans or seeds (up to 132 µg/g) roasted under the same conditions. The kinetics of furfuryl alcohol production resemble those of other process contaminants (e.g., HMF, acrylamide) produced in coffee roasting, with temperature and time of roasting playing significant roles in quantities formed. Different coffee species yielded different amounts of furfuryl alcohol. The data point out that the amounts of furfuryl alcohol found in roasted coffee do not reflect the total amounts produced during roasting because great amounts of furfuryl alcohol (up to 57%) are evaporating and released to the atmosphere during roasting. Finally the effect of the moisture content on furfuryl alcohol formation was found to be of little impact.

KW - Coffee roasting

KW - Formation kinetics

KW - Furfuryl alcohol

KW - Process contaminants

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VL - 243

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Formation kinetics of furfuryl alcohol in a coffee model system

Abstract

Keywords

ASJC Scopus subject areas

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