ARABINOGALACTAN AS A POTENTIAL FURFURAL PRECURSOR IN ROASTED COFFEE

Authors
DEMARIA CAB TRUGO LC NETO FRA MOREIRA RFA
Citation
Cab. Demaria et al., ARABINOGALACTAN AS A POTENTIAL FURFURAL PRECURSOR IN ROASTED COFFEE, International journal of food science & technology, 29(5), 1994, pp. 559-562
Citations number
12
Categorie Soggetti
Food Science & Tenology
Journal title
International journal of food science & technology → ACNP
ISSN journal
09505423
Volume
29
Issue
5
Year of publication
1994
Pages
559 - 562
Database
ISI
SICI code
0950-5423(1994)29:5<559:AAAPFP>2.0.ZU;2-P
Abstract
A fraction C-1 which was very rich in polysaccharides and did not cont ain sucrose was isolated from high molecular weight water-soluble mate rial obtained from green coffee. After roasting, furfural was identifi ed in fraction C-1 by means of headspace-GC/MS analysis. Roasting of t he fraction C-1 clearly affected the arabinogalactan promoting a high loss of arabinose residues. We suggest that furfural found in fraction C-1 originates mainly from arabinogalactan, which, together with sucr ose appears to be the major furfural precursor in roasted coffee.