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coffea_arabica_l [2017/09/27 11:58]
andreas
coffea_arabica_l [2017/09/27 11:59] (aktuell)
andreas
Zeile 8: Zeile 8:
 [Aroma impact compounds of arabica and robusta coffee. Qualitative and quantitative investigations. Blank, I., Sen, A.,Grosch, W., In Quatorzieme colloque scientifique international sur le cafe, San Francisco, 14-19 juillet 1991, 117-129)] ​ [Aroma impact compounds of arabica and robusta coffee. Qualitative and quantitative investigations. Blank, I., Sen, A.,Grosch, W., In Quatorzieme colloque scientifique international sur le cafe, San Francisco, 14-19 juillet 1991, 117-129)] ​
  
-|{{:​sotolon.jpg|sotolon}} \\ sotolon \\ (3-hydroxy-4,​5-dimethyl-2(5H)-furanone, caramel ​furanone) |{{:​hdmf.jpg|furaneol}} \\ furaneol \\ (4-hydroxy-2,​5-dimethyl-3(2H)-furanone) |{{:​2-ethyl-3_5-dimethylpyrazine.jpg|2-ethyl-3,​5-dimethylpyrazine}} \\ 2-ethyl-3,​5-dimethylpyrazine |{{4-vinylguaiacol.jpg|4-vinylguaiacol}} \\ 4-vinylguaiacol |{{:​furfurylmercaptan.jpg| 2-furfurylthiol }} \\ furfuryl mercaptan \\ (2-furfurylthiol) |+|{{:​sotolon.jpg|sotolon}} \\ sotolon \\ (3-hydroxy-4,​5-dimethyl-2(5H)-furanone) |{{:​hdmf.jpg|furaneol}} \\ furaneol \\ (4-hydroxy-2,​5-dimethyl-3(2H)-furanone) |{{:​2-ethyl-3_5-dimethylpyrazine.jpg|2-ethyl-3,​5-dimethylpyrazine}} \\ 2-ethyl-3,​5-dimethylpyrazine |{{4-vinylguaiacol.jpg|4-vinylguaiacol}} \\ 4-vinylguaiacol |{{:​furfurylmercaptan.jpg| 2-furfurylthiol }} \\ furfuryl mercaptan \\ (2-furfurylthiol) |
  
 "The potent odorants were quantified in a sample of roasted Arabica coffee. On the basis of the results, 27 odorants were dissolved in an oil/water mixture. The flavor profile of the model obtained was very close to that of the real sample. In duo and triangle tests, the model was compared with models missing one or more odorants. These experiments indicated that 2-furfurylthiol,​ 4-vinylguaiacol,​ several alkyl pyrazines, furanones, acetaldehyde,​ propanal, methylpropanal,​ and 2- and 3-methylbutanal had the greatest impact on the coffee flavor."​ The omission experiments for [[http://​www.thegoodscentscompany.com/​data/​rw1008451.html|2-furfurylthiol]] confirmed that it is a key component of coffee "The potent odorants were quantified in a sample of roasted Arabica coffee. On the basis of the results, 27 odorants were dissolved in an oil/water mixture. The flavor profile of the model obtained was very close to that of the real sample. In duo and triangle tests, the model was compared with models missing one or more odorants. These experiments indicated that 2-furfurylthiol,​ 4-vinylguaiacol,​ several alkyl pyrazines, furanones, acetaldehyde,​ propanal, methylpropanal,​ and 2- and 3-methylbutanal had the greatest impact on the coffee flavor."​ The omission experiments for [[http://​www.thegoodscentscompany.com/​data/​rw1008451.html|2-furfurylthiol]] confirmed that it is a key component of coffee
coffea_arabica_l.txt · Zuletzt geändert: 2017/09/27 11:59 von andreas