Steam volatile aroma constituents of roasted coffee: neutral fraction
| Autor: | Otto G. Vitzthum, Peter Werkhoff |
|---|---|
| Rok vydání: | 1976 |
| Předmět: |
Chromatography
biology Chemistry Food Handling Fraction (chemistry) General Chemistry Mass spectrometry biology.organism_classification Biochemistry Coffee Industrial and Manufacturing Engineering Mass Spectrometry law.invention Steam distillation Capillary column law Taste Odorants Mass spectrum Organic chemistry Green coffee Furans Aroma Food Science Biotechnology |
| Zdroj: | Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. 160(3) |
| ISSN: | 0044-3026 |
| Popis: | The volatile components of roasted coffee, isolated by normal-pressure steam distillation, were separated into basic and neutral fractions. The neutral fraction was analysed on a UCON HB 5100 glass capillary column (200 m x 0.31 mm i.d.) coupled to a low-resolution mass spectrometer. One hundred and twenty compounds were identified, of which twenty-six had not been previously reported in coffee aroma. Identification of the structures of the newly identified compounds was accomplished by comparison of their mass spectra with reference spectra. GLC retention times were used to confirm identifications. The new compounds identified for the first time in roasted coffee include 15 furans, 6 pyrroles, 3 thiophenes, and 2 ketones. Of the 15 furans eight methylvinylfurans, dimethyl-vinylfurans and alkenylfurans, which had not been previously found in roasted foodstuffs, should be specially mentioned. Mass-spectral data of the newly identified substances are tabulated. Fragmentation patterns of N-acetyl-2-methylpyrrole, N-furfuryl-2-methylpyrrole, 2-vinyl-3-methylfuran and 2-vinyl-3,5-dimethylfuran are discussed. Comments are made with respect to possible formation patterns and precursors in green coffee beans. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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