Abstract no : 4-1..4-BK-017
Author(s) : Czerny, M.; Grosch, W
Address : (Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85 748 Garching, Germany)
Source : Journal of Agricultural and Food Chemistry, v. 48(3): p. 868-872, 2000
Title : POTENT ODORANTS OF RAW ARABICA COFFEE. THEIR CHANGES DURING ROASTING
Abstract : Aroma extract dilution analysis of raw Arabica coffee (Coffea arabica (KAAFI)) revealed 3-isobutyl-2-methoxypyrazine, 2-methoxy-3,5-dimethylpyrazine (II), ethyl 2-methylbutyrate (III), ethyl 3-methylbutyrate (IV), and 3-isopropyl-2-methoxypyrazine (V) as potent odorants. The highest odor activity value was found for I followed by II, IV, and V. It was concluded that I was responsible for the characteristic, peasy odor note of raw coffee. Twelve odorants occurring in raw coffee and (E)-beta-damascenone were also quantified after roasting. The concentration of I did not change, whereas methional, 3-hydroxy-4, 5-dimethyl-2(5H)-furanone, vanillin, (E)-beta-damascenone, and 4-vinyl- and 4-ethylguaiacol increased strongly during the roasting process.
Author(s) : Czerny, M.; Grosch, W
Address : (Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85 748 Garching, Germany)
Source : Journal of Agricultural and Food Chemistry, v. 48(3): p. 868-872, 2000
Title : POTENT ODORANTS OF RAW ARABICA COFFEE. THEIR CHANGES DURING ROASTING
Abstract : Aroma extract dilution analysis of raw Arabica coffee (Coffea arabica (KAAFI)) revealed 3-isobutyl-2-methoxypyrazine, 2-methoxy-3,5-dimethylpyrazine (II), ethyl 2-methylbutyrate (III), ethyl 3-methylbutyrate (IV), and 3-isopropyl-2-methoxypyrazine (V) as potent odorants. The highest odor activity value was found for I followed by II, IV, and V. It was concluded that I was responsible for the characteristic, peasy odor note of raw coffee. Twelve odorants occurring in raw coffee and (E)-beta-damascenone were also quantified after roasting. The concentration of I did not change, whereas methional, 3-hydroxy-4, 5-dimethyl-2(5H)-furanone, vanillin, (E)-beta-damascenone, and 4-vinyl- and 4-ethylguaiacol increased strongly during the roasting process.
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