POTENT ODORANTS OF THE ROASTED POWDER AND BREW OF ARABICA COFFEE

被引：238

作者：

BLANK, I ^{[1
]}

SEN, A ^{[1
]}

GROSCH, W ^{[1
]}

机构：

[1] DEUTSCH FORSCHUNGSANSTALT LEBENSMITTELCHEM, LICHTENBERGSTR 4, W-8046 GARCHING, GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1992年 / 195卷 / 03期

关键词：

D O I：

10.1007/BF01202802

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Aroma extract dilution analysis (AEDA) revealed 13 compounds as important contributors to the aroma of roasted coffee (powder): 2-methyl-3-furanthiol (I), 2-furfurylthiol (II), methional (III), 3-mercapto-3-methylbutylformate (IV), 3-isopropyl-2-methoxy-pyrazine (V), 2-ethyl-3,5-dimethylpyrazine (VI), 2,3-diethyl-5-methylpyrazine (VII), 3-isobutyl-2-methoxypyrazine (VIII), 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon, IX), 4-ethylguaiacol (X), 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone (XI), 4-vinylguaiacol (XII), and (E)-beta-damascenone (XIII). A comparative AEDA of the coffee powder and brew showed in the brew an increase of III, IX, vanillin and 4-hydroxy-2,5-dimethyl-3(2H)-furanone and a decrease of I, II, IV, V, VII, and VIII.

引用

页码：239 / 245

页数：7

共 50 条

[31] Brewing conditions impact on the composition and characteristics of cold brew Arabica and Robusta coffee beverages
Portela, Claudimara da Silva
de Almeida, Isabela Fernanda
Buzzo Mori, Andre Luiz
Yamashita, Fabio
Benassi, Marta de Toledo
[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 143 (143)
[32] EFFECT OF GROUND AND ROASTED PARAMETERS ON BOTH THE MICROSTRUCTURE OF ARABICA COFFEE BEANS AND COFFEE INFUSION - AN IMAGISTIC STUDY
Cantaragiu, Alina Mihaela
Ivan, Angela Stela
Alexe, Petru
Balanica, Carmelia Mariana Dragomir
Stoica, Maricica
[J]. JOURNAL OF SCIENCE AND ARTS, 2020, (04): : 957 - 968
[33] Effect of genotype and storage duration on taste and ecovalence of roasted beans of Arabica coffee (Coffea arabica L.)
Malau, Sabam
Sihotang, Maria Rumondang
Simanjuntak, Rosnawyta
[J]. TARUMANAGARA INTERNATIONAL CONFERENCE ON THE APPLICATIONS OF TECHNOLOGY AND ENGINEERING, 2019, 508
[34] Antimicrobial effects of green and roasted beans of Coffee robusta and Coffee arabica on Streptococcus mutans - An in vitro comparative study
Gupta, Soni
Potdar, Gauri
Jain, Kritika
Jethwa, Kajal
Thakkar, Vaibhav
Ram, Sabita
Pachpute, Samir
[J]. JOURNAL OF INDIAN ASSOCIATION OF PUBLIC HEALTH DENTISTRY, 2023, 21 (01) : 27 - 33
[35] Characterization of arabica and robusta roasted coffee varieties and mixture resolution according to their metal content
Martín, MJ
Pablos, F
González, AG
[J]. FOOD CHEMISTRY, 1999, 66 (03) : 365 - 370
[36] Analytical Determination of the Severity of Potato Taste Defect in Roasted East African Arabica Coffee
Cain, Caitlin N.
Haughn, Noah J.
Purcell, Hayley J.
Marney, Luke C.
Synovec, Robert E.
Thoumsin, Chelsea T.
Jackels, Susan C.
Skogerboe, Kristen J.
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2021, 69 (07) : 2253 - 2261
[37] Hydrodynamics study of coffee beans (Coffea arabica L.) roasted in fluidized bed
Sanchez-Ramirez, J.
Anaya-Sosa, I.
Vizcarra-Mendoza, M. G.
Gutierrez-Lopez, G.
Santiago-Pineda, T.
[J]. REVISTA MEXICANA DE INGENIERIA QUIMICA, 2007, 6 (02): : 185 - 192
[38] Furfurals removal from roasted coffee powder by vacuum treatment
Quarta, Barbara
Anese, Monica
[J]. FOOD CHEMISTRY, 2012, 130 (03) : 610 - 614
[39] Volatiles compounds and potent odorants of conilon coffee in different degrees of roasting
Do Nascimento, Evandro Afonso
De Aquino, Francisco José Tôrres
Do Nascimento, Priscila Mendes
Chang E, Roberto
De Morais, Sérgio Antônio Lemos
[J]. Ciencia y Engenharia/ Science and Engineering Journal, 2007, 16 : 23 - 30
[40] Chemometrics using near-infrared spectra for the quantification of robusta coffee and chicory added as adulterants in roasted arabica coffee
Leah Munyendo
Majharulislam Babor
Yanyan Zhang
Bernd Hitzmann
[J]. Journal of Food Measurement and Characterization, 2024, 18 (1) : 437 - 450

← 1 2 3 4 5 →