Abstract
A fraction C1 which was very rich in polysaccharides and did not contain sucrose was isolated from high molecular weight water‐soluble material obtained from green coffee. After roasting, furfural was identified in fraction C1 by means of headspace‐GC/MS analysis. Roasting of the fraction C1 clearly affected the arabinogalactan promoting a high loss of arabinose residues. We suggest that furfural found in fraction C1 originates mainly from arabinogalactan, which, together with sucrose appears to be the major furfural precursor in roasted coffee.
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