کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7586411 1492049 2018 32 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Formation kinetics of furfuryl alcohol in a coffee model system
ترجمه فارسی عنوان
سینتیک فرمول الکل فورفوریل در سیستم مدل قهوه
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The production of furfuryl alcohol from green coffee during roasting and the effect of multiple parameters on its formation were studied employing HPLC-DAD. Results show that coffee produces furfuryl alcohol in larger quantities (418 µg/g) compared to other beans or seeds (up to 132 µg/g) roasted under the same conditions. The kinetics of furfuryl alcohol production resemble those of other process contaminants (e.g., HMF, acrylamide) produced in coffee roasting, with temperature and time of roasting playing significant roles in quantities formed. Different coffee species yielded different amounts of furfuryl alcohol. The data point out that the amounts of furfuryl alcohol found in roasted coffee do not reflect the total amounts produced during roasting because great amounts of furfuryl alcohol (up to 57%) are evaporating and released to the atmosphere during roasting. Finally the effect of the moisture content on furfuryl alcohol formation was found to be of little impact.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 243, 15 March 2018, Pages 91-95
نویسندگان
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