Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans

Roman Lang; Stefan Klade; Anja Beusch; Andreas Dunkel; Thomas Hofmann

doi:10.1021/acs.jafc.5b04847

Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans

Roman Lang (First Author)
, Stefan Klade (Co-Author)
, Anja Beusch (Co-Author)
, Andreas Dunkel (Co-Author)
, Thomas Hofmann^* (Last Author)

^*Corresponding author for this work

Technical University of Munich

Research output: Contribution to journal › Article › peer-review

39 Scopus citations

Abstract

Sensory-guided fractionation of a roasted coffee beverage revealed a highly polar, bitter-tasting subfraction, from which the furokaurane glucoside mozambioside was isolated and identified in its chemical structure by means of HDMS and NMR spectra. Sensory evaluation revealed a bitter taste recognition threshold of 60 (±10) μmol/L. UPLC-HDMS quantitation of raw coffee beans showed that Arabica coffees contained 396-1188 nmol/g mozambioside, whereas only traces (<5 nmol/g) were detected in Robusta coffees, thus suggesting that mozambioside can be used as an analytical marker for Arabica coffee. Roasted Arabica contained a substantially reduced concentration (232 ± 37 nmol/g), indicating partial degradation of mozambioside during coffee roasting. Mozambioside was nearly quantitatively extracted into the aqueous brew during coffee-making (86-98%).

Original language	English
Pages (from-to)	10492-10499
Number of pages	8
Journal	Journal of Agricultural and Food Chemistry
Volume	63
Issue number	48
DOIs	https://doi.org/10.1021/acs.jafc.5b04847
State	Published - 9 Dec 2015
Externally published	Yes

Keywords

bitter taste
coffee
furokaurane glycoside

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10.1021/acs.jafc.5b04847

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title = "Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans",

abstract = "Sensory-guided fractionation of a roasted coffee beverage revealed a highly polar, bitter-tasting subfraction, from which the furokaurane glucoside mozambioside was isolated and identified in its chemical structure by means of HDMS and NMR spectra. Sensory evaluation revealed a bitter taste recognition threshold of 60 (±10) μmol/L. UPLC-HDMS quantitation of raw coffee beans showed that Arabica coffees contained 396-1188 nmol/g mozambioside, whereas only traces (<5 nmol/g) were detected in Robusta coffees, thus suggesting that mozambioside can be used as an analytical marker for Arabica coffee. Roasted Arabica contained a substantially reduced concentration (232 ± 37 nmol/g), indicating partial degradation of mozambioside during coffee roasting. Mozambioside was nearly quantitatively extracted into the aqueous brew during coffee-making (86-98\%).",

keywords = "bitter taste, coffee, furokaurane glycoside",

author = "Roman Lang and Stefan Klade and Anja Beusch and Andreas Dunkel and Thomas Hofmann",

note = "Publisher Copyright: {\textcopyright} 2015 American Chemical Society.",

year = "2015",

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day = "9",

doi = "10.1021/acs.jafc.5b04847",

language = "English",

volume = "63",

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journal = "Journal of Agricultural and Food Chemistry",

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TY - JOUR

T1 - Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans

AU - Lang, Roman

AU - Klade, Stefan

AU - Beusch, Anja

AU - Dunkel, Andreas

AU - Hofmann, Thomas

PY - 2015/12/9

Y1 - 2015/12/9

N2 - Sensory-guided fractionation of a roasted coffee beverage revealed a highly polar, bitter-tasting subfraction, from which the furokaurane glucoside mozambioside was isolated and identified in its chemical structure by means of HDMS and NMR spectra. Sensory evaluation revealed a bitter taste recognition threshold of 60 (±10) μmol/L. UPLC-HDMS quantitation of raw coffee beans showed that Arabica coffees contained 396-1188 nmol/g mozambioside, whereas only traces (<5 nmol/g) were detected in Robusta coffees, thus suggesting that mozambioside can be used as an analytical marker for Arabica coffee. Roasted Arabica contained a substantially reduced concentration (232 ± 37 nmol/g), indicating partial degradation of mozambioside during coffee roasting. Mozambioside was nearly quantitatively extracted into the aqueous brew during coffee-making (86-98%).

AB - Sensory-guided fractionation of a roasted coffee beverage revealed a highly polar, bitter-tasting subfraction, from which the furokaurane glucoside mozambioside was isolated and identified in its chemical structure by means of HDMS and NMR spectra. Sensory evaluation revealed a bitter taste recognition threshold of 60 (±10) μmol/L. UPLC-HDMS quantitation of raw coffee beans showed that Arabica coffees contained 396-1188 nmol/g mozambioside, whereas only traces (<5 nmol/g) were detected in Robusta coffees, thus suggesting that mozambioside can be used as an analytical marker for Arabica coffee. Roasted Arabica contained a substantially reduced concentration (232 ± 37 nmol/g), indicating partial degradation of mozambioside during coffee roasting. Mozambioside was nearly quantitatively extracted into the aqueous brew during coffee-making (86-98%).

KW - bitter taste

KW - coffee

KW - furokaurane glycoside

UR - https://www.scopus.com/pages/publications/84949508776

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DO - 10.1021/acs.jafc.5b04847

M3 - Article

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AN - SCOPUS:84949508776

SN - 0021-8561

VL - 63

SP - 10492

EP - 10499

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 48

ER -

Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans

Abstract

Keywords

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Contribution of mozambioside roasting products to coffee's bitter taste

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