5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling
| Autor: | Aytül Hamzalıoğlu, Vural Gökmen |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Sucrose
Hot Temperature Deoxyglucose 01 natural sciences Coffee Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology 5-hydroxymethylfurfural Organic chemistry Furaldehyde Asparagine Food-Processing Industry Amino Acids Roasting Acrylamide Kinetic model Chemistry 010401 analytical chemistry Methylglyoxal 04 agricultural and veterinary sciences General Medicine Glyoxal Pyruvaldehyde 040401 food science 0104 chemical sciences Kinetics Glucose Food Science |
| Zdroj: | Food chemistry. 318 |
| ISSN: | 1873-7072 |
| Popis: | This study aims to investigate in depth the mechanism of acrylamide formation in coffee during roasting. For this purpose, a comprehensive kinetic model including the elementary steps for acrylamide formation was proposed. The changes in sucrose, reducing sugars, free amino acids, asparagine, acrylamide, 3-deoxyglucosone, methylglyoxal, glyoxal, and 5-hydroxymethylfurfural were monitored in coffee during roasting at 200, 220 and 240 °C. Dominant pathways of complex reactions leading to acrylamide were unravelled by means of multiresponse kinetic modelling approach. The results of the model indicated that sucrose degrades into glucose and a reactive fructofuranosyl cation. Interestingly, glucose takes part mostly in the formation of intermediates, glyoxal and especially 3-deoxyglucosone rather than acrylamide formation. On the other hand, fructofuranosyl cation contributed mostly to the formation of 5-hydroxymethylfurfural which was found to be the most important intermediate precursor of acrylamide formed in coffee during roasting. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect