Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption : a comparison between brewing methods and drinking preferences

This study examined the influence of consumer behavior on furan, 2-methylfuran, 3-methylfuran, 2,5-dimethylfuran and 2,3-dimethylfuran exposure in coffee. Coffees brewed using a filter, fully automatic, capsule machine or reconstituted instant coffee were found to have a significant different cup concentrations of furan derivatives. Coffee brewed with the fully automatic machine contained the highest furan and furan derivative concentrations (99.05 µg/L furan, 263.91 µg/L 2-methylfuran, 13.15 µg/L 3-methylfuran and 8.44 µg/L 2,5-dimethylfuran) whereas soluble coffee did not contain detectable levels, thereby contributing least to a consumer’s dietary exposure. Furan and furan derivative concentrations were found to decrease significantly upon cooling, reducing consumer exposure by 8.0-17.2% on average once the coffee reached drinking temperature 55-60°C, in ceramic cups. Serving coffee in a ceramic or disposable cup were found to influence the cooling dynamics of the coffee but did not statistically influence the consumers exposure at a given temperature

Sustainability code / load index for the semi-quantitative assessment of analytical methods in a research environment : proof of concept

The aim of this project was to develop a general concept to assess the laboratory experiments in the instrumental analysis laboratory, at the Institute of Chemistry and Biological Chemistry (ICBC) at the Zurich University of Applied Sciences (ZHAW), in terms of their sustainability and, where possible, to improve the sustainability rating of the laboratory experiments. Hence, the primary objective was to implement an empirical assessment methodology, including the “Sustainability Code” that was composed of four parts and a “Sustainability Load Index”. During the spring semester 2015, 105 different experimental projects were performed in the ICBC’s analytical chemistry practical course. These were carried out on 18 different instrumental workspaces, encompassing 12 different analytical methodologies. For the development of the first and second parts of the Sustainability Code, information concerning the chemical substances (in any state- solid, liquid or gas) used and the energy consumption of the apparatus was recorded. The third and fourth parts contain (approximate) information on the use of consumables and the sustainability of the method with reference to the apparatus used. The Load Index (LI) consists of an aggregation (summary) of the direct causality indicators ‘substances’ and ‘energy’ into a single figure. The experiments were classified on a 3-level Load Index Scale into ‘ideal’ analysis methods (LI> 20), ‘sustainable’ methods of analysis (LI 20-200), and analysis methods ‘with potential for optimization’ (LI <200). The assessment criteria described here, specifically designed for an analytical process in a university environment, may also serve as a useful guide for semi-quantitative assessment of both familiar and new methods in analytical chemistry practical courses and in laboratory practice. It may also be useful in general research laboratory environments

Influence of lipid content and stirring behavior on furan and furan derivative exposure in filter coffee

Coffee has been determined as the dominant source of furan within an adult’s diet. This study investigates the influence of coffee condiment use and stirring on the retention of furan. Three condiment lipid compositions were investigated, 0%, 3.5% and 35%, and kept at either 4°C, 20°C or 70°C before addition to a freshly brewed cup of filter coffee which was subsequently mechanically stirred at three intensities, not stirred and moderately or heavily stirred. While five furans were monitored, furan, 2-methylfuran, 3-methylfuran, 2,5-dimethylfuran and 2,3-dimethylfuran, only two were quantifiable: furan and 2-methylfuran. Increasing condiment lipid concentration significantly increased retention of furan and 2-methylfuran, whereas stirring the coffee significantly increased furan release. A condiment temperature of 70°C was found to significantly increase furan release

Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium

The 12th Weurman Flavour Research Symposium contributed 177 lectures and posters to the wealth of flavor knowledge; these were presented in eight sessions: biology, retention and release, psychophysics, quality, thermal generation, bioflavors, impact molecules, and analytics. Emerging topics were discussed in three workshops dealing with flavor and health, in vivo flavor research, and flavor metabolomics. It has been an excellent forum for passionate exchange of recent results obtained in traditional and emerging fields of flavor research. The symposium allowed coverage of the broad diversity of flavor-related topics: comprising odor and taste; applying targeted and holistic approaches; using sensorial, chemical, biological, physical, and chemometric techniques; as well as considering nutrition and health aspects

Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium

The 12th Weurman Flavour Research Symposium contributed 177 lectures and posters to the wealth of flavor knowledge; these were presented in eight sessions: biology, retention and release, psychophysics, quality, thermal generation, bioflavors, impact molecules, and analytics. Emerging topics were discussed in three workshops dealing with flavor and health, in vivo flavor research, and flavor metabolomics. It has been an excellent forum for passionate exchange of recent results obtained in traditional and emerging fields of flavor research. The symposium allowed coverage of the broad diversity of flavor-related topics: comprising odor and taste; applying targeted and holistic approaches; using sensorial, chemical, biological, physical, and chemometric techniques; as well as considering nutrition and health aspects

From the green bean to the cup of coffee : investigating coffee roasting by on-line monitoring of volatiles

Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch)Volatile organic compounds (VOCs), emitted from green coffee beans, during coffee roasting and from a cup of coffee, were all analysed by proton-transferreaction mass spectrometry. Firstly, the headspace (HS) of green beans was investigated. Alcohols dominate the HS, but aldehydes, hydrocarbons and organic acids were also abundant. Secondly, we roasted coffee under two different conditions and monitored on-line the VOCs emitted during the process. In a first roasting series, a batch of beans was roasted. After an initial drying phase, dominated by evaporation of water and methanol, the HS concentrations of VOCs such as acetic acid, acetaldehyde, pyridine and methylbutanal rapidly increased and went through a maximum at medium roast level. In a second series, just six beans were roasted. We observed sporadic bursts of some volatiles (furans, butanal, 2,3- pentanedione), coinciding with popping sounds. Other VOCs showed smooth time-intensity profiles (pyridine, pyrazine). These experiments gave a real-time insight into the complex processes taking place during roasting. Finally, the HS of coffee extracts, prepared from beans roasted to different roast levels, were analysed. Most VOCs showed a maximum concentration at medium roast level (e.g. pentanedione, furfural, 5-methyl furfural), while others showed a gradual increase (e.g. pyrrol) or decrease (e.g. methanol)

Differentiation of degrees of ripeness of catuai and tipica green coffee by chromatographical and statistical techniques

The quality of green coffee is influenced by the degree of ripeness of the fruit at harvest. The aim of this study was to identify chemical markers differentiating between degrees of ripeness. Two coffee varieties, Catuai and Tipica, from the same farm were analysed using the following parameters and methods: caffeine and chlorogenic acid content using high-performance liquid chromatography (HPLC), sucrose content using hydrophilic interaction chromatography, high-molecular weight fraction (HMW) using high-performance size-exclusion chromatography (HPSEC) and volatile compounds using headspace solid phase micro extraction gas chromatography/mass spectrometry. The best method for differentiating between degrees of ripeness was found to be principal component analysis (PCA) based on HPLC data. HPSEC showed differences in the HMW fraction for different degrees of ripeness and both coffee varieties. Volatile profiles allowed separation of both varieties; yet, except for ripe Catuai, no separation was achieved for the degree of ripeness

Freshness-indices of roasted coffee : monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging

With the growing demand for high-quality coffee, it is becoming increasingly important to establish quantitative measures of the freshness of coffee, or the loss thereof, over time. Indeed, freshness has become a critical quality criterion in the specialty coffee scene, where the aim is to deliver the most pleasant flavor in the cup, from highest quality beans. A series of intensity ratios of selected volatile organic compounds (VOC) in the headspace of coffee (by gas chromatography–mass spectrometry) were revisited, with the aim to establish robust indicators of freshness of coffee – called freshness indices. Roasted whole beans in four different packaging materials and four commercial capsule systems from the Swiss market were investigated over a period of up to one year of storage time. These measurements revealed three types of insight. First, a clear link between barrier properties of the packaging material and the evolution of selected freshness indices was observed. Packaging materials that contain an aluminum layer offer better protection. Second, processing steps prior to packaging are reflected in the absolute values of freshness indices. Third, differences in the standard deviations of freshness-indices for single serve coffee capsule systems are indicative of differences in the consistency among systems, consistency being an important quality attribute of capsules