Acrylamide; Amino acids and sugars; Coffee bean variety; Furan and alkyl furans; Asparagine; Furans; Amino Acids; Sugars; Asparagine/chemistry; Furans/analysis; Acrylamide/analysis; Hot Temperature; Food Handling/methods; Coffea/chemistry; Acrylamides; Amino-acids; Coffee beans; Dietary exposure; Furan and alkyl furan; Hierarchical cluster analysis; Multivariate statistical analysis; Process contaminants; [carbonyl; Coffea; Food Handling; Analytical Chemistry; Food Science; General Medicine
Abstract :
[en] Coffee is a relevant source of dietary exposure for neoformed furan, alkyl furans and acrylamide. In this study, different statistical methods (hierarchical cluster analysis, correlation analysis, partial least squares regression analysis) were used for characterizing the formation of these process contaminants in green coffee beans roasted under the same standardized conditions. The results displayed a strong correlation between sucrose levels and furans in relation to the other sugars analyzed, while acrylamide formation was strongly related to the free asparagine. The data suggest that a sufficiently large amino acid pool in green coffee favors Maillard-induced acrylamide formation from asparagine, while reactions amongst the carbonyl-containing sugar fragmentation products leading to furan formation are suppressed. If the pool of free amino acids is small, it is depleted faster during roasting, thus favoring the formation of furans by caramelization, basically a sugar degradation process in which reactive carbonyl substances are generated and react together.
Disciplines :
Veterinary medicine & animal health
Author, co-author :
Alsafra, Zouheir; Mass Spectrometry Laboratory, MolSys Research Unit, University of Liege, Allée de la Chimie 3, B-6c Sart-Tilman, B-4000 Liege, Belgium
Kuuliala, Lotta; Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium, Research Unit Knowledge-based Systems, Department of Data Analysis and Mathematical Modelling, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
Scholl, Georges ; Université de Liège - ULiège > Département de chimie (sciences) > Center for Analytical Research and Technology (CART)
Saegerman, Claude ; Université de Liège - ULiège > Département des maladies infectieuses et parasitaires (DMI) > Epidémiologie et analyse des risques appliqués aux sciences vétérinaires
Eppe, Gauthier ; Université de Liège - ULiège > Département de chimie (sciences) > Laboratoire de spectrométrie de masse (L.S.M.)
De Meulenaer, Bruno; Research Group Food Chemistry and Human Nutrition, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
Language :
English
Title :
Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis.
FOD Volksgezondheid - Federale Overheidsdienst Volksgezondheid - Veiligheid van de Voetselketen en Leefmilieu [BE] FWO - Fonds Wetenschappelijk Onderzoek Vlaanderen [BE]
Funding text :
The authors contributed equally to this study: ZA carried out the roasting experiments and the chemical analysis on the samples. LK carried out the statistical analysis of the data. LK acknowledges the support of the Research Foundation Flanders (FWO) for a junior postdoctoral fellow (1222020 N). Roasting experiments were carried out at Beyers and samples were collected by various coffee producers and traders. Sample collection was coordinated by KOFFIECAFE. The authors would like to thank An Maes and Margot Vansteenland from UGent for their active collaboration in samples analysis.The research that yielded these results was funded by the Belgian Federal Public Service of Health, Food Chain Safety and Environment under the contract RT19/05 MEFURAN.
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