Evaluation of the Effect of Roasting on the Structure of Coffee Galactomannans Using Model Oligosaccharides

Abstract

The roasting process induces structural changes in coffee galactomannans. To know more about the reaction pathways that occur during the roasting of coffee, mannosyl and galactomannosyl oligosaccharides, having a degree of polymerization (DP) between 3 and 4, were used as models for galactomannans. These compounds were dry-heated under air atmosphere from room temperature to 200 °C, being maintained at 200 °C for different periods of time. The roasted materials were analyzed by mass spectrometry (ESI-MS, MALDI-MS, and ESI-MSⁿ) and methylation analysis. In the MS spectra were identified several [M + Na]⁺ ions belonging to a series from a single hexose to 10 hexose residues ([Hex_1–10 + Na]⁺). The ions corresponding to their respective mono- and tridehydrated derivatives ([Hex_2–10 – H₂O + Na]⁺ and [Hex_2–10 – 3H₂O + Na]⁺, respectively) were also identified. ESI-MSⁿ as well as deuterium-labeling and alditol derivatization experiments showed that the tridehydrations occur at the reducing end of the oligosaccharides. The identification of (1→2)- and (1→6)-linked mannose residues and (1→4)-linked glucose residues by methylation analysis allowed the conclusion that transglycosylation and isomerization reactions occur during dry thermal processing.