Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-5501
Title: Influence of lipid content and stirring behavior on furan and furan derivative exposure in filter coffee
Authors : Rahn, Anja
Fankhauser, Nina
Yeretzian, Chahan
Published in : Food Chemistry
Volume(Issue) : 286
Pages : 22
Pages to: 28
Publisher / Ed. Institution : Elsevier
Issue Date: 2019
License (according to publishing contract) : CC BY-NC-ND 4.0: Attribution - Non commercial - No derivatives 4.0 International
Type of review: Peer review (Publication)
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.
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Chemistry and Biotechnology (ICBT)
Publication type: Article in scientific Journal
DOI : 10.1016/j.foodchem.2019.01.207
10.21256/zhaw-5501
ISSN: 0308-8146
1873-7072
URI: https://digitalcollection.zhaw.ch/handle/11475/16106
Appears in Collections:Publikationen Life Sciences und Facility Management

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