Furan Levels and Sensory Profiles of Commercial Coffee Products Under Various Handling Conditions

Journal of Food Science
Jeesoo HanKwang-Geun Lee

Abstract

In this study, the levels of furan in coffee with consideration towards common coffee consumption was investigated. The concentration of furan in brewed coffee was the highest among the coffee types studied, with an average of 110.73 ng/mL, followed by canned coffee (28.08 ng/mL) and instant coffee (8.55 ng/mL). In instant and brewed coffee, the furan levels decreased by up to an average of 20% and 22%, after 5 min of pouring in a cup without a lid. The degree of reduction was greater when coffee was served without a lid, regardless of coffee type (P < 0.05). In canned coffee, the level of furan decreased by an average of 14% after storage at 60 °C without a lid, and the degree of furan reduction in coffee was greater in coffee served warm (60 °C) than in coffee served cold (4 °C). A time-dependent intensities of sensory attributes in commercial coffees with various handling condition were different (P < 0.05), suggesting that coffee kept in a cup with lid closed, holds the aroma of coffee longer than coffee in a cup without a lid. Consumption of coffee has increased rapidly in Korea over the past few years. Consequently, the probability of exposure to chemical hazards presence in coffee products increases. Furan is a heterocyc...Continue Reading

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Citations

Dec 21, 2018·Journal of Separation Science·Soo-Young JeongKwang-Geun Lee
Feb 18, 2020·Food Science and Biotechnology·Yun-Jeong Seok, Kwang-Geun Lee
May 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Beate KettlitzRichard H Stadler
Mar 9, 2021·Journal of Food Science and Technology·Yu-Jin KimKwang-Geun Lee
Sep 30, 2021·Critical Reviews in Food Science and Nutrition·Jingyun ZhengStéphane Bayen

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