| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| coffea_arabica_l [2022/02/06 12:59] – andreas | coffea_arabica_l [2022/02/06 14:03] (aktuell) – andreas |
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| Most potant odorants (highest FD-factor) of roasted Colombian coffee powder were: 2-methyl-3-furan-thiol (meaty), 2-furanmethanthiol (rosty, coffee-like), methional (cooked potatoes), 3-mercapto-3-methylbutylformate (catty, sweaty), 2-isobutyl-3-methoxypyrazine (paprika-like), 2/3-methylbutyric acid, (E)-ß-damascenone, and furaneol. In coffee beverages the "peasy" off-note is perceivable beginning at 300µg/l and higher. Non-peasy coffees contain this alkoxy pyrazine only in ranges less than 100µg/kg. Some typical mouldy tasting coffees contained about 1µg/kg of 2,4,6-trichloranisole (odor threshold about 0.05ng/l). The earthy note of Robusta coffee corresponds to a great extent to 2-methylisoborneol (2-MIB). This musty, earthy smelling compound with a very low odour threshold of 2.5ng/l in water (2.5ppt) is found in Robusta coffees in amounts to about 200ng/kg, whereas in Arabica coffees it was found at max. 50ng/kg, which is too low for recognition in coffee beverages. \\ | Most potant odorants (highest FD-factor) of roasted Colombian coffee powder were: 2-methyl-3-furan-thiol (meaty), 2-furanmethanthiol (rosty, coffee-like), methional (cooked potatoes), 3-mercapto-3-methylbutylformate (catty, sweaty), 2-isobutyl-3-methoxypyrazine (paprika-like), 2/3-methylbutyric acid, (E)-ß-damascenone, and furaneol. In coffee beverages the "peasy" off-note is perceivable beginning at 300µg/l and higher. Non-peasy coffees contain this alkoxy pyrazine only in ranges less than 100µg/kg. Some typical mouldy tasting coffees contained about 1µg/kg of 2,4,6-trichloranisole (odor threshold about 0.05ng/l). The earthy note of Robusta coffee corresponds to a great extent to 2-methylisoborneol (2-MIB). This musty, earthy smelling compound with a very low odour threshold of 2.5ng/l in water (2.5ppt) is found in Robusta coffees in amounts to about 200ng/kg, whereas in Arabica coffees it was found at max. 50ng/kg, which is too low for recognition in coffee beverages. \\ |
| [Vitzthum, O. G., Becker, R., Hölscher, W., and Weisemann, C. "Aroma impact compounds in coffee." in: Aroma. Production and Application. Proceedings of the 3th Wartburg Aroma Symposium, Eisenach (1991): 211-223] | [Vitzthum, O. G., Becker, R., Hölscher, W., and Weisemann, C. "Aroma impact compounds in coffee." in: Aroma production and application. Proceedings of the 3rd Wartburg Aroma Symposium 1991. Editors M. Rothe, H.-P. Kruse, Deutsches Institut für Ernährungsforschung Potsdam-Rehbrücke (1992), 211-223] |
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| Most important odorants of roasted Arabica coffee powder were (highest FD-factor 2048) identified as 3-mercapto-3-methylbutylformate (catty), 3,5-dimethyl-2-ethylpyrazine (earthy-roasty) and (E)-ß-damascenone (honey-like). 2-methyl-3-furan-thiol (meaty), 2,3-diethyl-5-methylpyrazine (earthy-roasty) and bis(2-methyl-3-furyl)disulphide (meaty, sweet) showed very low threshold values (0.001-0.01 ng/1 air). 3,5-Dimethyl-2-ethylpyrazine appeared with the highest FD-factor in Arabica and Robusta coffee powders. \\ | Most important odorants of roasted Arabica coffee powder were (highest FD-factor 2048) identified as 3-mercapto-3-methylbutylformate (catty), 3,5-dimethyl-2-ethylpyrazine (earthy-roasty) and (E)-ß-damascenone (honey-like). 2-methyl-3-furan-thiol (meaty), 2,3-diethyl-5-methylpyrazine (earthy-roasty) and bis(2-methyl-3-furyl)disulphide (meaty, sweet) showed very low threshold values (0.001-0.01 ng/1 air). 3,5-Dimethyl-2-ethylpyrazine appeared with the highest FD-factor in Arabica and Robusta coffee powders. \\ |
| "2,3-Diethyl-5-methylpyrazine and 4-ethylguaiacol were predominant in the Robusta coffee and 3-mercapto-3-methylbutylformate, sotolon and abhexon in the Arabica coffee. Further significant differences were found for 2-methyl-3-furanthiol, phenylacetaldehyde, 3,4-dimethyl-2-cyclopentenol-l-one, 2-/3-methylbutanoic acid and linalool, all predominating in the Arabica coffee, and for 3-methyl-2-buten-l-thiol, which prevailed in the Robusta coffee." \\ | "2,3-Diethyl-5-methylpyrazine and 4-ethylguaiacol were predominant in the Robusta coffee and 3-mercapto-3-methylbutylformate, sotolon and abhexon in the Arabica coffee. Further significant differences were found for 2-methyl-3-furanthiol, phenylacetaldehyde, 3,4-dimethyl-2-cyclopentenol-1-one, 2-/3-methylbutanoic acid and linalool, all predominating in the Arabica coffee, and for 3-methyl-2-buten-1-thiol, which prevailed in the Robusta coffee." \\ |
| [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)] |
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