Zhenchun Sun
Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol
Sun, Zhenchun; Yang, Ni; Liu, Chujiao; Linforth, Robert S.T.; Zhang, Xiaoming; Fisk, Ian D.
Authors
Dr NI YANG NI.YANG@NOTTINGHAM.AC.UK
Associate Professor
Chujiao Liu
Robert S.T. Linforth
Xiaoming Zhang
Professor IAN FISK IAN.FISK@NOTTINGHAM.AC.UK
Professor of Flavour Science
Abstract
The aroma stability of fresh coffee brew was investigated during storage over 60 minutes, there was a substantial reduction in available 2-furfurylthiol (2-FFT) (84%), methanethiol (72%), 3-methyl-1H-pyrole (68%) and an increase of 2-pentylfuran (65%). It is proposed that 2-FFT was reduced through reversible chemical binding and irreversible losses. Bound 2-FFT was released after cysteine addition, thereby demonstrating that a reversible binding reaction was the dominant mechanism of 2-FFT loss in natural coffee brew. The reduction in available 2-FFT was investigated at different pH and temperatures. At high pH, the reversible binding of 2-FFT was shown to protect 2-FFT from irreversible losses, while irreversible losses led to the reduction of total 2-FFT at low pH. A model reaction system was developed and a potential conjugate, hydroxyhydroquinone, was reacted with 2-FFT. Hydroxyhydroquinone also showed 2-FFT was released after cysteine addition at high pH.
Citation
Sun, Z., Yang, N., Liu, C., Linforth, R. S., Zhang, X., & Fisk, I. D. (2019). Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol. Food Chemistry, 295, 449-455. https://doi.org/10.1016/j.foodchem.2019.05.175
Journal Article Type | Article |
---|---|
Acceptance Date | May 24, 2019 |
Online Publication Date | May 25, 2019 |
Publication Date | Oct 15, 2019 |
Deposit Date | Jun 25, 2019 |
Publicly Available Date | May 26, 2020 |
Journal | Food Chemistry |
Print ISSN | 0308-8146 |
Electronic ISSN | 1873-7072 |
Publisher | Elsevier |
Peer Reviewed | Peer Reviewed |
Volume | 295 |
Pages | 449-455 |
DOI | https://doi.org/10.1016/j.foodchem.2019.05.175 |
Keywords | Food Science; Analytical Chemistry; General Medicine |
Public URL | https://nottingham-repository.worktribe.com/output/2226865 |
Publisher URL | https://www.sciencedirect.com/science/article/pii/S0308814619309884 |
Contract Date | Jul 8, 2019 |
Files
Aroma binding and stability in brewed coffee: a case study of 2-furfurylthiol
(969 Kb)
PDF
You might also like
Genetic improvement of tomato by targeted control of fruit softening
(2016)
Journal Article
Determination of volatile marker compounds of common coffee roast defects
(2016)
Journal Article
The role of phenolic compounds in olive oil aroma release
(2018)
Journal Article
Downloadable Citations
About Repository@Nottingham
Administrator e-mail: discovery-access-systems@nottingham.ac.uk
This application uses the following open-source libraries:
SheetJS Community Edition
Apache License Version 2.0 (http://www.apache.org/licenses/)
PDF.js
Apache License Version 2.0 (http://www.apache.org/licenses/)
Font Awesome
SIL OFL 1.1 (http://scripts.sil.org/OFL)
MIT License (http://opensource.org/licenses/mit-license.html)
CC BY 3.0 ( http://creativecommons.org/licenses/by/3.0/)
Powered by Worktribe © 2024
Advanced Search