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https://doi.org/10.21256/zhaw-5501| Publication type: | Article in scientific journal |
| Type of review: | Peer review (publication) |
| Title: | Influence of lipid content and stirring behavior on furan and furan derivative exposure in filter coffee |
| Authors: | Rahn, Anja Fankhauser, Nina Yeretzian, Chahan |
| DOI: | 10.21256/zhaw-5501 10.1016/j.foodchem.2019.01.207 |
| Published in: | Food Chemistry |
| Volume(Issue): | 286 |
| Page(s): | 22 |
| Pages to: | 28 |
| Issue Date: | 2019 |
| Publisher / Ed. Institution: | Elsevier |
| ISSN: | 0308-8146 1873-7072 |
| Language: | English |
| Subject (DDC): | 663: Beverage technology |
| Abstract: | Coffee has been determined as the dominant source of furan within an adult’s diet. This study investigates the influence of coffee condiment use and stirring on the retention of furan. Three condiment lipid compositions were investigated, 0%, 3.5% and 35%, and kept at either 4°C, 20°C or 70°C before addition to a freshly brewed cup of filter coffee which was subsequently mechanically stirred at three intensities, not stirred and moderately or heavily stirred. While five furans were monitored, furan, 2-methylfuran, 3-methylfuran, 2,5-dimethylfuran and 2,3-dimethylfuran, only two were quantifiable: furan and 2-methylfuran. Increasing condiment lipid concentration significantly increased retention of furan and 2-methylfuran, whereas stirring the coffee significantly increased furan release. A condiment temperature of 70°C was found to significantly increase furan release. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/16106 |
| Fulltext version: | Published version |
| License (according to publishing contract): | CC BY-NC-ND 4.0: Attribution - Non commercial - No derivatives 4.0 International |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Chemistry and Biotechnology (ICBT) |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
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| File | Description | Size | Format | |
|---|---|---|---|---|
| 2019_Rahn_Influence_of_lipid_content_and_stirring_bahaviour.pdf | 1.17 MB | Adobe PDF |  View/Open |
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Rahn, A., Fankhauser, N., & Yeretzian, C. (2019). Influence of lipid content and stirring behavior on furan and furan derivative exposure in filter coffee. Food Chemistry, 286, 22–28. https://doi.org/10.21256/zhaw-5501
Rahn, A., Fankhauser, N. and Yeretzian, C. (2019) ‘Influence of lipid content and stirring behavior on furan and furan derivative exposure in filter coffee’, Food Chemistry, 286, pp. 22–28. Available at: https://doi.org/10.21256/zhaw-5501.
A. Rahn, N. Fankhauser, and C. Yeretzian, “Influence of lipid content and stirring behavior on furan and furan derivative exposure in filter coffee,” Food Chemistry, vol. 286, pp. 22–28, 2019, doi: 10.21256/zhaw-5501.
RAHN, Anja, Nina FANKHAUSER und Chahan YERETZIAN, 2019. Influence of lipid content and stirring behavior on furan and furan derivative exposure in filter coffee. Food Chemistry. 2019. Bd. 286, S. 22–28. DOI 10.21256/zhaw-5501
Rahn, Anja, Nina Fankhauser, and Chahan Yeretzian. 2019. “Influence of Lipid Content and Stirring Behavior on Furan and Furan Derivative Exposure in Filter Coffee.” Food Chemistry 286: 22–28. https://doi.org/10.21256/zhaw-5501.
Rahn, Anja, et al. “Influence of Lipid Content and Stirring Behavior on Furan and Furan Derivative Exposure in Filter Coffee.” Food Chemistry, vol. 286, 2019, pp. 22–28, https://doi.org/10.21256/zhaw-5501.
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