Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol
Sun, Zhenchun; Cui, Heping; Yang, Ni; Ayed, Charfedinne; Zhang, Xiaoming; Fisk, Ian D.
Dr NI YANG firstname.lastname@example.org
Professor IAN FISK Ian.Fisk@nottingham.ac.uk
Professor of Flavour Science
© 2020 Elsevier Ltd During storage of coffee, the key aroma 2-furfurylthiol becomes less active, the mechanisms of this loss and ways to mitigate it were investigated. Aroma profiles were analyzed using GC–MS and sensory properties were evaluated by Quantitative Descriptive Analysis. Quinones, as the oxidation products of hydroxydroquinone, was found to actively bind 2-furfurylthiol, which accounted for the loss of 2-furfurylthiol. To mitigate this loss, ingredients were screened for their ability to prevent 2-furfurylthiol from loss. Cysteine had the highest 2-furfurylthiol releasing efficiency and ascorbic acid was also selected due to its 2-furfurylthiol releasing ability in Fenton reaction system. Concentrations were optimized and the addition of 0.045 g/L cysteine and 0.05 g/L ascorbic acid directly protected aroma during storage, these included 2-furfurylthiol, dimethyltrisulfide, methyl furfuryl disulfide, 4-ethylguaiacol and 4-vinylguaiacol. Ultimately, sensory testing showed a direct enhancement in nutty, sulfurous and roasted aroma attributes, an increase in flavour intensity and preference over shelf life.
Sun, Z., Cui, H., Yang, N., Ayed, C., Zhang, X., & Fisk, I. D. (2020). Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol. Food Chemistry, 322, https://doi.org/10.1016/j.foodchem.2020.126754
|Journal Article Type||Article|
|Acceptance Date||Apr 4, 2020|
|Online Publication Date||Apr 6, 2020|
|Publication Date||Aug 30, 2020|
|Deposit Date||May 21, 2020|
|Publicly Available Date||Apr 7, 2021|
|Peer Reviewed||Peer Reviewed|
|Keywords||Food Science; Analytical Chemistry; General Medicine|
|Additional Information||This article is maintained by: Elsevier; Article Title: Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol; Journal Title: Food Chemistry; CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2020.126754; Content Type: article; Copyright: © 2020 Elsevier Ltd. All rights reserved.|
This file is under embargo until Apr 7, 2021 due to copyright restrictions.
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