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%).
authors.affiliation: Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Strasse 34, 85354 Freising, Germany.
authors.forename: Roman
authors.initials: R
authors.lastname: Lang
authors.affiliation: Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Strasse 34, 85354 Freising, Germany.
authors.forename: Stefan
authors.initials: S
authors.lastname: Klade
authors.affiliation: Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Strasse 34, 85354 Freising, Germany.
authors.forename: Anja
authors.initials: A
authors.lastname: Beusch
authors.affiliation: Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Strasse 34, 85354 Freising, Germany.
authors.forename: Andreas
authors.initials: A
authors.lastname: Dunkel
authors.affiliation: Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Strasse 34, 85354 Freising, Germany.
authors.forename: Thomas
authors.initials: T
authors.lastname: Hofmann
mesh_terms: D002851:Chromatography, High Pressure Liquid; D040503:Coffea / Q000737:chemistry*; D003069:Coffee / Q000737:chemistry*; D003296:Cooking; D005960:Glucosides / Q000737:chemistry*; D006358:Hot Temperature; D006801:Humans; D009682:Magnetic Resonance Spectroscopy; D013058:Mass Spectrometry; D015394:Molecular Structure; D010936:Plant Extracts / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry; D013045:Species Specificity; D013649:Taste
chemical_list: D003069:Coffee; D005960:Glucosides; D010936:Plant Extracts
keywords: bitter taste; coffee; furokaurane glycoside