期刊
FOOD CHEMISTRY
卷 138, 期 4, 页码 2291-2299出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.11.130
关键词
Coffee roasting; Polysaccharides; Arabinogalactans; Oligosaccharides; Mass spectrometry
资金
- Portuguese Foundation for Science and Technology (FCT) [SFRH/BD/80553/2011, PTDC/QUI-QUI/100044/2008, PEst-C/QUI/UI0062/2011]
Thermal processing can promote reactions that change the structure of food constituents, often by unknown mechanisms, such as those occurring in arabinose residues of coffee arabinogalactan side chains. Aiming to know more about these modifications, the structurally related alpha-(1 -> 5)-L-arabinotriose was roasted at 200 degrees C and the products obtained were identified by ESI-MS and MALDI-MS and characterised by ESI-MSn. Depolymerised and polymerised oligosaccharides with up to 16 residues and new types of linkages were formed. Also, products resulting from dehydration, oxidation, and cleavage of a carbon-carbon bond at the reducing end of the corresponding non-modified oligosaccharide were formed, probably promoting the release of formaldehyde, formic acid, glycolaldehyde, glyoxal, acetic acid, glycolic acid, glyceraldehyde, 2-hydroxypropanedialdehyde and lactic acid. As many of these compounds have been reported to occur in roasted coffee beans and/or brews, it can be suggested that the degradation of coffee arabinogalactan side chains can contribute to their formation upon roasting. (C) 2013 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据