Hydroxymethyl

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Atsushi Satsuma - One of the best experts on this subject based on the ideXlab platform.

Jong-geon Jegal - One of the best experts on this subject based on the ideXlab platform.

Junya Ohyama - One of the best experts on this subject based on the ideXlab platform.

Mariaanna Bornik - One of the best experts on this subject based on the ideXlab platform.

  • formation of 5 Hydroxymethyl 2 furfural hmf and 5 Hydroxymethyl 2 furoic acid during roasting of coffee
    Molecular Nutrition & Food Research, 2007
    Co-Authors: Michael Murkovic, Mariaanna Bornik
    Abstract:

    The formation of 5-Hydroxymethyl-2-furfural (HMF) and 5-Hydroxymethyl-2-furoic acid (HMFA) during roasting of coffee was studied. At 240 degrees C the maximum concentration of HMF occurs after 3 min with a quick degradation up to 10 min when most of the HMF has disappeared again. Similar to 5-Hydroxymethyl-furfural, HMFA is formed in coffee but not in a model system consisting of sucrose, alanine with or without chlorogenic acid. It was shown that HMFA is produced from different precursors than HMF namely glyceraldehyde and pyruvate. The comparison of the laboratory scale roasting with industrial roasting showed that 5-Hydroxymethyl-furfural decreases with a higher degree of roasting whereas HMFA did not change. In the laboratory scale experiments, the highest concentration of 5-Hydroxymethyl-furfural in coffee (909 microg/g) was obtained after 3 min and the maximum concentration of HMFA after 4 min (150 microg/g). Industrially roasted coffee contained up to 350 microg/g 5-Hydroxymethyl-furfural and 140 microg/g HMFA.

  • formation of 5 Hydroxymethyl 2 furfural hmf and 5 Hydroxymethyl 2 furoic acid during roasting of coffee
    COST 927 Workshop, 2007
    Co-Authors: Michael Murkovic, Mariaanna Bornik
    Abstract:

    The formation of 5-Hydroxymethyl-2-furfural (HMF) and 5-Hydroxymethyl-2-furoic acid (HMFA) during roasting of coffee was studied. At 240°C the maximum concentration of HMF occurs after 3 min with a quick degradation up to 10 min when most of the HMF has disappeared again. Similar to 5-Hydroxymethyl-furfural, HMFA is formed in coffee but not in a model system consisting of sucrose, alanine with or without chlorogenic acid. It was shown that HMFA is produced from different precursors than HMF namely glyceraldehyde and pyruvate. The comparison of the laboratory scale roasting with industrial roasting showed that 5-Hydroxymethyl-furfural decreases with a higher degree of roasting whereas HMFA did not change. In the laboratory scale experiments, the highest concentration of 5-Hydroxymethyl-furfural in coffee (909 μg/g) was obtained after 3 min and the maximum concentration of HMFA after 4 min (150 μg/g). Industrially roasted coffee contained up to 350 μg/g 5-Hydroxymethyl-furfural and 140 μg/g HMFA.

Hyungseok Jang - One of the best experts on this subject based on the ideXlab platform.