Spatial Distributions of Furan and 5-Hydroxymethylfurfural in Unroasted and Roasted Coffea Arabica Beans

• NCJ Number: 254253
• Journal: Food Research International Volume: 119 Dated: May 2019 Pages: 725-732
• Author(s): Kristen L. Fowble; Koji Okuda; Robert B. Cody; Rabi A Musah
• Date Published: May 2019
• Length: 8 pages
• Grant Number(s): 2017-R2-CX-0003
• Agencies: NIJ-Sponsored
• Publication Type: Research (Applied/Empirical); Report (Study/Research); Report (Grant Sponsored); Program/Project Description

Annotation

This article discusses the implications of the recent identification of the broad spatial distribution of the highly volatile compounds of furan and 5-hydroxymethylfurfural (HMF) in cross sections of green and roasted Coffea arabica beans.

Abstract

The image maps of these compounds were revealed by laser ablation DART imaging mass spectrometry (LADI-MS). The presence of these compounds was independently confirmed by GC-MS as well as argon DART-MS. Quantification of furan by GC-MS was completed with the final concentrations in roasted and unroasted beans determined to be 96.5 and 4.1 ng/g, respectively. Furan was observed to be distributed throughout the tissue of both green and roasted beans, while HMF was localized to the silver skin in green beans. Following roasting, the appearance of HMF was more diffuse. (publisher abstract modified)