Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, NA, Italy.
Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, NA, Italy.
Food Chem. 2021 Nov 1;361:130037. doi: 10.1016/j.foodchem.2021.130037. Epub 2021 May 9.
In this study, the concentration of furan and 2-methylfuran in espresso coffee (EC) obtained from Arabica and Robusta coffee varieties was determined as a function of specific particle size. The particle size and coffee variety significantly influenced the level of furan and 2-methylfuran. In Arabica variety, furan and 2-methylfuran level increased with increasing particle size. Particularly, from C to C fractions, furan increased from 68.27 to 91.48 ng mL while 2-methylfuran from 404.31 to 634.64 ng mL. In Robusta variety, the highest concentration of furan and 2-methylfuran occurred in ECs prepared using C fraction showing values of 116.39 ng mL and 845.14 ng mL, respectively, for furan and 2-methylfuran. On the basis of this experiment, it is possible to establish a mitigation strategy by manipulating the particle size and coffee variety in order to reduce the level of furan and 2-methylfuran in EC up to 11.4% and 18.8%, respectively.
在这项研究中，测定了不同粒径的阿拉比卡咖啡和罗布斯塔咖啡制取的浓咖啡（EC）中呋喃和 2-甲基呋喃的浓度。颗粒大小和咖啡品种对呋喃和 2-甲基呋喃的含量有显著影响。在阿拉比卡品种中，呋喃和 2-甲基呋喃的含量随颗粒尺寸的增加而增加。特别是，从 C 到 C 级分，呋喃从 68.27 增加到 91.48ng/mL，而 2-甲基呋喃从 404.31 增加到 634.64ng/mL。在罗布斯塔品种中，呋喃和 2-甲基呋喃的浓度最高出现在使用 C 级分制备的 EC 中，呋喃和 2-甲基呋喃的值分别为 116.39ng/mL 和 845.14ng/mL。基于这项实验，可以通过控制颗粒大小和咖啡品种来制定缓解策略，将 EC 中呋喃和 2-甲基呋喃的含量分别降低 11.4%和 18.8%。
