“…The melanoidin fractions enriched with AGPs (Et75 and EtSn) obtained in the AGPCoffee model were the brownest, which is in agreement with Bekedam et al 16 The influence of AGPs on coffee color might be related to the reactivity of the arabinose side chains, as they are predominantly lost during the roasting process 16,17,31,49,55 and can form furfural in high yield, which, together with sucrose, appears to be the major furfural precursor in roasted coffee. 61 The arabinose, combined with the protein moiety of the AGPs, can yield powerful colorants. 62 Nevertheless, even in the AGPCoffee model, the Et50 accounted for nearly 30% of the HMWM brown color, and in the original, control, and SucCoffee accounted for, on average, 47% of the HMWM brown color.…”