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.

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