TY - JOUR
T1 - Analysis of furan and monosaccharides in various coffee beans
AU - Kim, Yu Jin
AU - Choi, Jaehee
AU - Lee, Gaeun
AU - Lee, Kwang Geun
N1 - Publisher Copyright:
© 2020, Association of Food Scientists & Technologists (India).
PY - 2021/3
Y1 - 2021/3
N2 - The furan levels in commercial coffee product samples (17 instant coffees, 12 mixed coffee, 8 canned coffee) were 49–2155, 10–201 and 15–209 ng/g, respectively. Since thermal degradation/rearrangement of carbohydrates is the main source of furan, the concentrations of furan and monosaccharides (mannose, rhamnose, glucose, galactose and arabinose) were analysed in 26 green and roasted coffee bean (Coffea arabica) varieties. In coffee beans, furan levels ranged from 4.71 (Bourbon Cerrado, Brazil) to 8.63 mg/kg (San Vicente, Honduras). Galactose was the main monosaccharide in green beans, followed by arabinose, glucose, mannose and rhamnose, on average. Roasting decreased the glucose content by about 81%, and arabinose decreased about 27% in all coffee beans. Glucose decreased the greatest after roasting and is thereby considered the major contributor to the formation of furan.
AB - The furan levels in commercial coffee product samples (17 instant coffees, 12 mixed coffee, 8 canned coffee) were 49–2155, 10–201 and 15–209 ng/g, respectively. Since thermal degradation/rearrangement of carbohydrates is the main source of furan, the concentrations of furan and monosaccharides (mannose, rhamnose, glucose, galactose and arabinose) were analysed in 26 green and roasted coffee bean (Coffea arabica) varieties. In coffee beans, furan levels ranged from 4.71 (Bourbon Cerrado, Brazil) to 8.63 mg/kg (San Vicente, Honduras). Galactose was the main monosaccharide in green beans, followed by arabinose, glucose, mannose and rhamnose, on average. Roasting decreased the glucose content by about 81%, and arabinose decreased about 27% in all coffee beans. Glucose decreased the greatest after roasting and is thereby considered the major contributor to the formation of furan.
KW - Coffee
KW - Coffee bean variety
KW - Commercial coffee product
KW - Furan
KW - Monosaccharide
UR - http://www.scopus.com/inward/record.url?scp=85087477364&partnerID=8YFLogxK
U2 - 10.1007/s13197-020-04600-5
DO - 10.1007/s13197-020-04600-5
M3 - Article
AN - SCOPUS:85087477364
SN - 0022-1155
VL - 58
SP - 862
EP - 869
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 3
ER -