Please use this identifier to cite or link to this item:
|Publication type:||Article in scientific journal|
|Type of review:||Peer review (publication)|
|Title:||Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption : a comparison between brewing methods and drinking preferences|
|Published in:||Food Chemistry|
|Publisher / Ed. Institution:||Elsevier|
|Subject (DDC):||664: Food technology|
|Abstract:||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.|
|Fulltext version:||Accepted 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|
Files in This Item:
|1-s2.0-S0308814618314821-main.pdf||On-line publication||839.23 kB||Adobe PDF|
|Yeretzian-Supplementary Information-24052018.pdf||Supplementary Information||1.5 MB||Adobe PDF|
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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, 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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