Investigation of thermal contaminants in coffee beans induced by roasting: A kinetic modeling approach
•Kinetics of thermal contaminants in coffee beans during roasting were studied.•Formation and subsequent elimination of AA and 5-HMF followed first-order kinetics.•Increase of furan, methyl furans during roasting described by empirical, logistic models.•Decrease of moisture and increase of weight lo...
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| Published in: | Food chemistry Vol. 378; p. 132063 |
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| Main Authors: | , , , , , , , |
| Format: | Journal Article |
| Language: | English |
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England
Elsevier Ltd
01.06.2022
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| ISSN: | 0308-8146, 1873-7072, 1873-7072 |
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| Abstract | •Kinetics of thermal contaminants in coffee beans during roasting were studied.•Formation and subsequent elimination of AA and 5-HMF followed first-order kinetics.•Increase of furan, methyl furans during roasting described by empirical, logistic models.•Decrease of moisture and increase of weight loss described by first-order kinetics.
The roasting-induced formation of thermal contaminants in coffee beans, including 5-hydroxymethylfurfural (5-HMF), acrylamide (AA), furan (F), 2-methyl furan (2-MF), and 3-methyl furan (3-MF), was investigated using a kinetic modeling approach. Results showed that AA and 5-HMF formation and elimination occur simultaneously in coffee beans during roasting and that the related reactions follow first-order reaction kinetics. The concentrations of F, 2-MF, and 3-MF increased throughout the roasting experiment, and variations in the concentrations of these compounds during roasting could be best described by empirical, logistic model. The increase in weight loss and decrease in moisture content of the beans during roasting also displayed first-order reaction kinetics. High coefficients of determination (R2 > 0.981) were observed for all fitted models, and the reaction rate constants of all models followed the Arrhenius law. |
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| AbstractList | The roasting-induced formation of thermal contaminants in coffee beans, including 5-hydroxymethylfurfural (5-HMF), acrylamide (AA), furan (F), 2-methyl furan (2-MF), and 3-methyl furan (3-MF), was investigated using a kinetic modeling approach. Results showed that AA and 5-HMF formation and elimination occur simultaneously in coffee beans during roasting and that the related reactions follow first-order reaction kinetics. The concentrations of F, 2-MF, and 3-MF increased throughout the roasting experiment, and variations in the concentrations of these compounds during roasting could be best described by empirical, logistic model. The increase in weight loss and decrease in moisture content of the beans during roasting also displayed first-order reaction kinetics. High coefficients of determination (R² > 0.981) were observed for all fitted models, and the reaction rate constants of all models followed the Arrhenius law. •Kinetics of thermal contaminants in coffee beans during roasting were studied.•Formation and subsequent elimination of AA and 5-HMF followed first-order kinetics.•Increase of furan, methyl furans during roasting described by empirical, logistic models.•Decrease of moisture and increase of weight loss described by first-order kinetics. The roasting-induced formation of thermal contaminants in coffee beans, including 5-hydroxymethylfurfural (5-HMF), acrylamide (AA), furan (F), 2-methyl furan (2-MF), and 3-methyl furan (3-MF), was investigated using a kinetic modeling approach. Results showed that AA and 5-HMF formation and elimination occur simultaneously in coffee beans during roasting and that the related reactions follow first-order reaction kinetics. The concentrations of F, 2-MF, and 3-MF increased throughout the roasting experiment, and variations in the concentrations of these compounds during roasting could be best described by empirical, logistic model. The increase in weight loss and decrease in moisture content of the beans during roasting also displayed first-order reaction kinetics. High coefficients of determination (R2 > 0.981) were observed for all fitted models, and the reaction rate constants of all models followed the Arrhenius law. The roasting-induced formation of thermal contaminants in coffee beans, including 5-hydroxymethylfurfural (5-HMF), acrylamide (AA), furan (F), 2-methyl furan (2-MF), and 3-methyl furan (3-MF), was investigated using a kinetic modeling approach. Results showed that AA and 5-HMF formation and elimination occur simultaneously in coffee beans during roasting and that the related reactions follow first-order reaction kinetics. The concentrations of F, 2-MF, and 3-MF increased throughout the roasting experiment, and variations in the concentrations of these compounds during roasting could be best described by empirical, logistic model. The increase in weight loss and decrease in moisture content of the beans during roasting also displayed first-order reaction kinetics. High coefficients of determination (R2 > 0.981) were observed for all fitted models, and the reaction rate constants of all models followed the Arrhenius law.The roasting-induced formation of thermal contaminants in coffee beans, including 5-hydroxymethylfurfural (5-HMF), acrylamide (AA), furan (F), 2-methyl furan (2-MF), and 3-methyl furan (3-MF), was investigated using a kinetic modeling approach. Results showed that AA and 5-HMF formation and elimination occur simultaneously in coffee beans during roasting and that the related reactions follow first-order reaction kinetics. The concentrations of F, 2-MF, and 3-MF increased throughout the roasting experiment, and variations in the concentrations of these compounds during roasting could be best described by empirical, logistic model. The increase in weight loss and decrease in moisture content of the beans during roasting also displayed first-order reaction kinetics. High coefficients of determination (R2 > 0.981) were observed for all fitted models, and the reaction rate constants of all models followed the Arrhenius law. The roasting-induced formation of thermal contaminants in coffee beans, including 5-hydroxymethylfurfural (5-HMF), acrylamide (AA), furan (F), 2-methyl furan (2-MF), and 3-methyl furan (3-MF), was investigated using a kinetic modeling approach. Results showed that AA and 5-HMF formation and elimination occur simultaneously in coffee beans during roasting and that the related reactions follow first-order reaction kinetics. The concentrations of F, 2-MF, and 3-MF increased throughout the roasting experiment, and variations in the concentrations of these compounds during roasting could be best described by empirical, logistic model. The increase in weight loss and decrease in moisture content of the beans during roasting also displayed first-order reaction kinetics. High coefficients of determination (R > 0.981) were observed for all fitted models, and the reaction rate constants of all models followed the Arrhenius law. |
| ArticleNumber | 132063 |
| Author | Long, You Chen, Yi Xie, Jianhua Wan, Yin Ma, Yingjie Yu, Qiang Huang, Yousheng Zhu, Mengting |
| Author_xml | – sequence: 1 givenname: Mengting surname: Zhu fullname: Zhu, Mengting organization: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People’s Republic of China – sequence: 2 givenname: You surname: Long fullname: Long, You organization: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People’s Republic of China – sequence: 3 givenname: Yingjie surname: Ma fullname: Ma, Yingjie organization: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People’s Republic of China – sequence: 4 givenname: Yousheng surname: Huang fullname: Huang, Yousheng organization: Jiangxi Institute of Analysis and Testing, Nanchang 330029, People’s Republic of China – sequence: 5 givenname: Yin surname: Wan fullname: Wan, Yin organization: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People’s Republic of China – sequence: 6 givenname: Qiang surname: Yu fullname: Yu, Qiang organization: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People’s Republic of China – sequence: 7 givenname: Jianhua surname: Xie fullname: Xie, Jianhua organization: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People’s Republic of China – sequence: 8 givenname: Yi surname: Chen fullname: Chen, Yi email: chenyi15@ncu.edu.cn organization: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People’s Republic of China |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/35032810$$D View this record in MEDLINE/PubMed |
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| Keywords | Furan Acrylamide Methyl furan 5-Hydroxymethylfurfural Roasting Coffee bean Kinetics |
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| Snippet | •Kinetics of thermal contaminants in coffee beans during roasting were studied.•Formation and subsequent elimination of AA and 5-HMF followed first-order... The roasting-induced formation of thermal contaminants in coffee beans, including 5-hydroxymethylfurfural (5-HMF), acrylamide (AA), furan (F), 2-methyl furan... |
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| SubjectTerms | 5-Hydroxymethylfurfural Acrylamide Acrylamide - analysis acrylamides Coffea Coffee Coffee bean Food food chemistry Furan Hot Temperature hydroxymethylfurfural Kinetics logit analysis Methyl furan reaction kinetics Roasting water content weight loss |
| Title | Investigation of thermal contaminants in coffee beans induced by roasting: A kinetic modeling approach |
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