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https://doi.org/10.21256/zhaw-3936| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption : a comparison between brewing methods and drinking preferences |
| Autor/-in: | Rahn, Anja Yeretzian, Chahan |
| DOI: | 10.21256/zhaw-3936 10.1016/j.foodchem.2018.08.078 |
| Erschienen in: | Food Chemistry |
| Band(Heft): | 272 |
| Seite(n): | 514 |
| Seiten bis: | 522 |
| Erscheinungsdatum: | 2018 |
| Verlag / Hrsg. Institution: | Elsevier |
| ISSN: | 0308-8146 |
| Sprache: | Englisch |
| Schlagwörter: | Coffee |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | This study examined the influence of consumer behavior on furan, 2-methylfuran, 3-methylfuran, 2,5-dimethylfuran and 2,3-dimethylfuran exposure in coffee. Coffees brewed using a filter, fully automatic, capsule machine or reconstituted instant coffee were found to have a significant different cup concentrations of furan derivatives. Coffee brewed with the fully automatic machine contained the highest furan and furan derivative concentrations (99.05 µg/L furan, 263.91 µg/L 2-methylfuran, 13.15 µg/L 3-methylfuran and 8.44 µg/L 2,5-dimethylfuran) whereas soluble coffee did not contain detectable levels, thereby contributing least to a consumer’s dietary exposure. Furan and furan derivative concentrations were found to decrease significantly upon cooling, reducing consumer exposure by 8.0-17.2% on average once the coffee reached drinking temperature 55-60°C, in ceramic cups. Serving coffee in a ceramic or disposable cup were found to influence the cooling dynamics of the coffee but did not statistically influence the consumers exposure at a given temperature. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/9471 |
| Volltext Version: | Akzeptierte Version |
| Lizenz (gemäss Verlagsvertrag): | CC BY-NC-ND 4.0: Namensnennung - Nicht kommerziell - Keine Bearbeitungen 4.0 International |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Chemie und Biotechnologie (ICBT) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
| Datei | Beschreibung | Größe | Format | |
|---|---|---|---|---|
| 1-s2.0-S0308814618314821-main.pdf | On-line publication | 839.23 kB | Adobe PDF |  Öffnen/Anzeigen |
| Yeretzian-Supplementary Information-24052018.pdf | Supplementary Information | 1.5 MB | Adobe PDF |  Öffnen/Anzeigen |
Zur Langanzeige
Rahn, A., & Yeretzian, C. (2018). Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption : a comparison between brewing methods and drinking preferences. Food Chemistry, 272, 514–522. https://doi.org/10.21256/zhaw-3936
Rahn, A. and Yeretzian, C. (2018) ‘Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption : a comparison between brewing methods and drinking preferences’, Food Chemistry, 272, pp. 514–522. Available at: https://doi.org/10.21256/zhaw-3936.
A. Rahn and C. Yeretzian, “Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption : a comparison between brewing methods and drinking preferences,” Food Chemistry, vol. 272, pp. 514–522, 2018, doi: 10.21256/zhaw-3936.
RAHN, Anja und Chahan YERETZIAN, 2018. Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption : a comparison between brewing methods and drinking preferences. Food Chemistry. 2018. Bd. 272, S. 514–522. DOI 10.21256/zhaw-3936
Rahn, Anja, and Chahan Yeretzian. 2018. “Impact of Consumer Behavior on Furan and Furan-Derivative Exposure during Coffee Consumption : A Comparison between Brewing Methods and Drinking Preferences.” Food Chemistry 272: 514–22. https://doi.org/10.21256/zhaw-3936.
Rahn, Anja, and Chahan Yeretzian. “Impact of Consumer Behavior on Furan and Furan-Derivative Exposure during Coffee Consumption : A Comparison between Brewing Methods and Drinking Preferences.” Food Chemistry, vol. 272, 2018, pp. 514–22, https://doi.org/10.21256/zhaw-3936.
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