Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans

Abstract

Sensory-guided fractionation of a roasted coffee beverage revealed a highly polar, bitter-tasting subfraction, from which the furokaurane glucoside mozambioside was isolated and identified in its chemical structure by means of HDMS and NMR spectra. Sensory evaluation revealed a bitter taste recognition threshold of 60 (± 10) μmol/L. UPLC-HDMS quantitation of raw coffee beans showed that Arabica coffees contained 396-1188 nmol/g mozambioside, whereas only traces (<5 nmol/g) were detected in Robusta coffees, thus suggesting that mozambioside can be used as an analytical marker for Arabica coffee. Roasted Arabica contained a substantially reduced concentration (232 ± 37 nmol/g), indicating partial degradation of mozambioside during coffee roasting. Mozambioside was nearly quantitatively extracted into the aqueous brew during coffee-making (86-98%).

UHPLC-PDA-ESI-TOF/MS metabolic profiling and antioxidant capacity of arabica and robusta coffee silverskin: Antioxidants vs phytotoxins

“…Peaks showing this characteristic band at λ = 281 nm were more intense in CS-A than in CS-R ( Fig. 3), consistently with the literature on coffee (Lang et al, 2015). The assignment of mozambioside was supported by literature (Lang et al, 2015;Shu et al, 2014;Wishart et al, 2013).…”

“…3), consistently with the literature on coffee (Lang et al, 2015). The assignment of mozambioside was supported by literature (Lang et al, 2015;Shu et al, 2014;Wishart et al, 2013). Moreover, mozambioside was suggested as an analytical marker for arabica coffee (Lang et al, 2015).…”

“…The assignment of mozambioside was supported by literature (Lang et al, 2015;Shu et al, 2014;Wishart et al, 2013). Moreover, mozambioside was suggested as an analytical marker for arabica coffee (Lang et al, 2015). Peak F1-G (RT = 1.90 min) was tentatively assigned as mascaroside (2 in the Scheme 1), which was firstly found in a coffee species from Madagascar (Ducruix, Pascard-Billy, Hammoniere, & Poisson, 1975).…”

“…The configuration of mozambioside was reported (Prewo, Guggisberg, Lorenziriatsch, Baumann, & Wettsteinbattig, 1990) and this compound was lately detected by Anthony, Clifford, & Noirot, 1993 who studied variations in biochemical composition of green coffee beans. Recently, mozambioside was detected in coffee beans with a characteristic absorption band at 280 nm (Lang, Klade, Beusch, Dunkel, & Hofmann, 2015), while others evidenced its presence also in arabica roasted coffee (Shu et al, 2014). Peaks showing this characteristic band at λ = 281 nm were more intense in CS-A than in CS-R ( Fig.…”

Challenges in Specialty Coffee Processing and Quality Assurance

“…Recently, special attention has been paid to the chemical analysis and evaluation of flavour components such as roasty smelling 2-furfurylthiol and di-or trihydroxybenzenes [93]. Mozambioside is an Arabica-specific bitter-tasting furokauraneglucoside [94]. In contrast to Catuai and Tipica coffees [95], the application of chromatographical and statistical techniques; the application of advanced technologies, such as Raman spectroscopy in the determination of robusta in a coffee blend [96]; and proton-transfer reaction mass spectrometry (PTR-MS), coupled with GC/MS in the identification of volatile organic compounds [97].…”