Journal
JOURNAL OF FOOD SCIENCE
Volume 82, Issue 11, Pages 2759-2766Publisher
WILEY
DOI: 10.1111/1750-3841.13933
Keywords
coffee; furan; handling conditions; reduction
Categories
Funding
- Natl. Research Foundation of Korea (NRF) - Ministry of Science, ICT & Future Planning [NRF-2015R1A2A2A01005772]
- Agriculture, Food and Rural Affairs Research Center Support Program, Ministry of Agriculture, Food and Rural Affairs, Republic of Korea
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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 degrees C without a lid, and the degree of furan reduction in coffee was greater in coffee served warm (60 degrees C) than in coffee served cold (4 degrees 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.
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