Please use this identifier to cite or link to this item: 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
Pages: 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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