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Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans.
J Agric Food Chem. 2015 Dec 09; 63(48):10492-9.JA

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%).

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Publisher Full Text (DOI)

Authors+Show Affiliations

Lang R
Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Strasse 34, 85354 Freising, Germany.
Klade S
Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Strasse 34, 85354 Freising, Germany.
Beusch A
Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Strasse 34, 85354 Freising, Germany.
Dunkel A
Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Strasse 34, 85354 Freising, Germany.
Hofmann T
Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Strasse 34, 85354 Freising, Germany.

MeSH

Chromatography, High Pressure LiquidCoffeaCoffeeCookingGlucosidesHot TemperatureHumansMagnetic Resonance SpectroscopyMass SpectrometryMolecular StructurePlant ExtractsSeedsSpecies SpecificityTaste

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26585544

Citation

Lang, Roman, et al. "Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans." Journal of Agricultural and Food Chemistry, vol. 63, no. 48, 2015, pp. 10492-9.
Lang R, Klade S, Beusch A, et al. Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans. J Agric Food Chem. 2015;63(48):10492-9.
Lang, R., Klade, S., Beusch, A., Dunkel, A., & Hofmann, T. (2015). Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans. Journal of Agricultural and Food Chemistry, 63(48), 10492-9. https://doi.org/10.1021/acs.jafc.5b04847
Lang R, et al. Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans. J Agric Food Chem. 2015 Dec 9;63(48):10492-9. PubMed PMID: 26585544.
* Article titles in AMA citation format should be in sentence-case
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, Y1 - 2015/11/30/ PY - 2015/11/21/entrez PY - 2015/11/21/pubmed PY - 2016/8/11/medline KW - bitter taste KW - coffee KW - furokaurane glycoside SP - 10492 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 63 IS - 48 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%). SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/26585544/Mozambioside_Is_an_Arabica_Specific_Bitter_Tasting_Furokaurane_Glucoside_in_Coffee_Beans_ DB - PRIME DP - Unbound Medicine ER -