Quantification of Free 2-Furfurylthiol in Coffee Brew Using a Prefabricated Coffee Model

被引：0
作者：
Zhenchun Sun
Khizar Hayat
Jingyang Yu
Eric Karangwa
Emmanuel Duhoranimana
Xiaoming Zhang
Shuqin Xia
机构：
[1] Jiangnan University,State Key Laboratory of Food Science and Technology, School of Food Science and Technology
[2] King Saud University,Department of Food Science and Nutrition, College of Food and Agricultural Sciences
来源：
Food Analytical Methods | 2018年 / 11卷
关键词：
Free 2-furfurylthiol; Coffee brew; Quantification; Model preparation;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
A reliable and sensitive method was developed to quantify the free 2-furfurylthiol (2-FFT) in coffee brew. Using cysteine addition combined with vacuum distillation, a coffee model with trace 2-FFT and similar physicochemical properties as coffee brew was prepared for standard curve construction. During the model preparation, 2-FFT in bound form was released to free 2-FFT and removed from coffee brew through vacuum distillation. The method sensitivity, precision, accuracy and selectivity were evaluated. The limit of quantification (LOQ) was 3.0 μg/L. The coefficient of variation (CV) was 7.1%. The average recovery rates were 86.8–106.2% at spiked concentrations of 22.6, 135.8 and 181 μg/L. Coffee brews prepared using Robusta and Arabica roasted coffee beans were analyzed, and results showed that coffee brew from Robusta coffee beans had a greater amount of free 2-FFT (20.94 μg/L) than Arabica coffee beans from Yunnan (11.34 μg/L) and Columbia (15.33 μg/L), respectively. This method would be beneficial to investigate the free amount of 2-FFT in coffee brew and the sensorial assay based on free 2-FFT concentration.
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页码：654 / 662
页数：8
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