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...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry Vol. 378; p. 132063
Main Authors: Zhu, Mengting, Long, You, Ma, Yingjie, Huang, Yousheng, Wan, Yin, Yu, Qiang, Xie, Jianhua, Chen, Yi
Format: Journal Article
Language:English
Published: England Elsevier Ltd 01.06.2022
Subjects:
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
Furan
Acrylamide
Methyl furan
5-Hydroxymethylfurfural
Roasting
Coffee bean
Kinetics
ISSN:0308-8146, 1873-7072, 1873-7072
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•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.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2022.132063