A novel UHPLC method for determining the degree of coffee roasting by analysis of furans

Abstract

The aim of this study was to develop a multi-analyte UHPLC method for furans and to apply it to commercial coffee samples as well as commercial roasting trials. Furans, as rising time-temperature indicators (TTIs), promised to be an alternative to unsatisfactory roasting temperature measurements. Consequently, a UHPLC-UV method for the determination of 5-hydroxymethyl-2-furfural (HMF), 5-hydroxymethyl-2-furoic acid (HMFA), 2-furfural (F), 5-methylfurfural (MF), 2-furyl methyl ketone (FMC), 2-furoic acid (FA), and for 3-caffeoylquinic acid (3-CQA) was developed and validated. Commercial roasted coffee beans contained 77.7-322 mg/kg HMF, 73.3-158 mg/kg HMFA, 109-200 mg/kg 2-F, 157-209 mg/kg MF, 12.3-32.8 mg/kg FMC, and 137-205 mg/kg FA. Roasting trial samples showed strong rising HMF contents (max.: Arabica: 769 mg/kg, Robusta: 364 mg/kg) followed by a distinct decline. Only MF and FA appeared as steady rising TTIs in the roasting process in Arabica and Robusta beans. 3-CQA fitted well as a decreasing TTI as expected.

Keywords: 2-Furfural (PubChem CID: 7362); 2-Furoic acid (PubChem CID: 6919); 2-Furyl methyl ketone (PubChem CID: 14505); 3-Caffeoylquinic acid (PubChem CID: 1794427); 5-Hydroxymethyl-2-furfural (PubChem CID: 237332); 5-Hydroxymethyl-2-furoic acid (PubChem CID: 80642); 5-Methylfurfural (PubChem CID: 12097); Caffeine (PubChem CID: 2519); Chemical monitoring; Furan ratios; Maillard reaction; Time–temperature indicator.