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Formation of 5‐hydroxymethyl‐2‐furfural (HMF) and 5‐hydroxymethyl‐2‐furoic acid during roasting of coffee
Author(s) -
Murkovic Michael,
Bornik MariaAnna
Publication year - 2007
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200600251
Subject(s) - roasting , furfural , hydroxymethyl , chemistry , organic chemistry , food science , nuclear chemistry , catalysis
The formation of 5‐hydroxymethyl‐2‐furfural (HMF) and 5‐hydroxymethyl‐2‐furoic acid (HMFA) during roasting of coffee was studied. At 240°C the maximum concentration of HMF occurs after 3 min with a quick degradation up to 10 min when most of the HMF has disappeared again. Similar to 5‐hydroxymethyl‐furfural, HMFA is formed in coffee but not in a model system consisting of sucrose, alanine with or without chlorogenic acid. It was shown that HMFA is produced from different precursors than HMF namely glyceraldehyde and pyruvate. The comparison of the laboratory scale roasting with industrial roasting showed that 5‐hydroxymethyl‐furfural decreases with a higher degree of roasting whereas HMFA did not change. In the laboratory scale experiments, the highest concentration of 5‐hydroxymethyl‐furfural in coffee (909 μg/g) was obtained after 3 min and the maximum concentration of HMFA after 4 min (150 μg/g). Industrially roasted coffee contained up to 350 μg/g 5‐hydroxymethyl‐furfural and 140 μg/g HMFA.