Quantification of Free 2-Furfurylthiol in Coffee Brew Using a Prefabricated Coffee Model

Sun, Zhenchun; Hayat, Khizar; Yu, Jin; Karangwa, Eric; Duhoranimana, Emmanuel; Zhang, Xiaoming; Xia, Shuqin

doi:10.1007/s12161-017-1034-8

Cited by 9 publications

(23 citation statements)

References 37 publications

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“…Cysteine addition before pH incubation: Cysteine of 0.64 g was added into the sealed amber-vial samples (40 mL) after cooling down to 40 °C by water bath (to prevent cysteine from undergoing Maillard reaction at high temperature) (Sun et al, 2018) and stirred at 1000 rpm for 5 min on a magnetic stirrer (IKA RET control-visc, UK). The pH of samples was adjusted to 3 and 9.…”

Section: Cysteine Addition After Ph Incubationmentioning

confidence: 99%

“…The quantification of 2-FFT was carried out using the internal standard quantification method (Sun et al, 2018). 3-Heptanone (4.1 μg in 5 μL of methanol) was added into calibration solution as an internal standard (IS) to accommodate for instrument drift.…”

Section: Quantification Of Volatile Compoundsmentioning

confidence: 99%

“…The dried sample was then dissolved in 200 mL of ultra-pure water. This part of experiment (from adding cysteine to samples dissolved into water) was repeated once more to release maximum 2-FFT from the coffee brew (Sun, et al, 2018). For the model experiment, the calibration curve was established by adding 2-FFT (0, 9, 18, 36, μg in 31.7 μL of methanol) into the phosphate buffer solution.…”

Section: Quantification Of Volatile Compoundsmentioning

confidence: 99%

“…This irreversible fraction is very hard to regenerate. Reversible losses are believed to be mainly through covalent bonding to non-volatile components in the coffee matrix, it is proposed that this 2-FFT lost due to reversible reactions could be subsequently released again by cysteine addition (Müller & Hofmann, 2007;Mestdagh, Davidek, Chaumonteuil, Folmer, & Blank, 2014;Sun et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Hereinafter "total 2-FFT" refers to the whole available 2-FFT in the coffee brew at any time point, including both free 2-FFT and reversibly bound 2-FFT. "Free 2-FFT" means the 2-FFT fraction that exists in free form in a coffee brew (Sun et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol

et al. 2019

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The aroma stability of fresh coffee brew was investigated during storage over 60 minutes, there was a substantial reduction in available 2-furfurylthiol (2-FFT) (84%), methanethiol (72%), 3-methyl-1H-pyrole (68%) and an increase of 2-pentylfuran (65%). It is proposed that 2-FFT was reduced through reversible chemical binding and irreversible losses. Bound 2-FFT was released after cysteine addition, thereby demonstrating that a reversible binding reaction was the dominant mechanism of 2-FFT loss in natural coffee brew. The reduction in available 2-FFT was investigated at different pH and temperatures. At high pH, the reversible binding of 2-FFT was shown to protect 2-FFT from irreversible losses, while irreversible losses led to the reduction of total 2-FFT at low pH. A model reaction system was developed and a potential conjugate, hydroxyhydroquinone, was reacted with 2-FFT. Hydroxyhydroquinone also showed 2-FFT was released after cysteine addition at high pH.

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Section: Cysteine Addition After Ph Incubationmentioning

confidence: 99%

Section: Quantification Of Volatile Compoundsmentioning

confidence: 99%

Section: Quantification Of Volatile Compoundsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol

et al. 2019

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Impact of drying process on chemical composition and key aroma components of Arabica coffee

et al. 2019

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Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol

et al. 2020

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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 2furfurylthiol 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 2furfurylthiol, dimethyltrisulfide, methyl furfuryl disulfide, 4-ethylguaiacol and 4vinylguaiacol. Ultimately, sensory testing showed a direct enhancement in nutty, sulfurous and roasted aroma attributes, an increase in flavour intensity and preference over shelf life.

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Quantification of Free 2-Furfurylthiol in Coffee Brew Using a Prefabricated Coffee Model

Cited by 9 publications

References 37 publications

Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol

Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol

Impact of drying process on chemical composition and key aroma components of Arabica coffee

Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol

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