| Title: | Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol |
| Author(s): | Sun Z; Cui H; Yang N; Ayed C; Zhang X; Fisk ID; |
| Address: | "State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, School of Food Science and Technology, 1800, Lihu Road, Wuxi, Jiangsu 214122, China; Department of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK. Electronic address: zhenchunsun@hotmail.com. State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, School of Food Science and Technology, 1800, Lihu Road, Wuxi, Jiangsu 214122, China. Electronic address: cuihepingdavid@126.com. Department of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK. Electronic address: ni.yang@nottingham.ac.uk. Department of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK. Electronic address: charfedinne.ayed@nottingham.ac.uk. State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, School of Food Science and Technology, 1800, Lihu Road, Wuxi, Jiangsu 214122, China. Electronic address: xmzhang@jiangnan.edu.cn. Department of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK. Electronic address: Ian.Fisk@nottingham.ac.uk" |
| DOI: | 10.1016/j.foodchem.2020.126754 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "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" |
| Keywords: | Ascorbic Acid/chemistry Coffee/*chemistry/metabolism Cooking/methods Cysteine/chemistry Food Storage Furans/chemistry/*metabolism *Gas Chromatography-Mass Spectrometry Least-Squares Analysis Quinones/chemistry/metabolism Sulfhydryl Compounds/chemistry/*me; |
| Notes: | "MedlineSun, Zhenchun Cui, Heping Yang, Ni Ayed, Charfedinne Zhang, Xiaoming Fisk, Ian D eng England 2020/04/14 Food Chem. 2020 Aug 30; 322:126754. doi: 10.1016/j.foodchem.2020.126754. Epub 2020 Apr 6" |
