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Arabinogalactan as a potential furfural precursor in roasted coffee
Author(s) -
MARIA CARLOS A. B.,
TRUGO LUIZ C.,
NETO FRANCISCO R. AQUINO,
MOREIRA RICARDO F. A.
Publication year - 1994
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1994.tb02098.x
Subject(s) - furfural , arabinogalactan , fraction (chemistry) , roasting , chemistry , arabinose , xylose , sucrose , polysaccharide , food science , pentose , fermentation , organic chemistry , catalysis
A fraction C 1 which was very rich in polysaccharides and did not contain sucrose was isolated from high molecular weight water‐soluble material obtained from green coffee. After roasting, furfural was identified in fraction C 1 by means of headspace‐GC/MS analysis. Roasting of the fraction C 1 clearly affected the arabinogalactan promoting a high loss of arabinose residues. We suggest that furfural found in fraction C 1 originates mainly from arabinogalactan, which, together with sucrose appears to be the major furfural precursor in roasted coffee.