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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.

Authors

Zhenchun Sun

Heping Cui

Ni Yang

Charfedinne Ayed

Xiaoming Zhang

Ian D. Fisk



Abstract

© 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.

Journal Article Type Article
Publication Date Aug 30, 2020
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 1873-7072
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 322
Article Number 126754
APA6 Citation 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
DOI https://doi.org/10.1016/j.foodchem.2020.126754
Keywords Food Science; Analytical Chemistry; General Medicine
Publisher URL https://www.sciencedirect.com/science/article/abs/pii/S0308814620306166
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.
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