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Determination of potent odourants in roasted coffee by stable isotope dilution assays
Author(s) -
Semmelroch P.,
Laskawy G.,
Blank I.,
Grosch W.
Publication year - 1995
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.2730100102
Subject(s) - chemistry , guaiacol , isotope dilution , vanillin , dilution , roasting , ethyl formate , chloroform , nuclear chemistry , medicinal chemistry , chromatography , organic chemistry , mass spectrometry , physics , thermodynamics , catalysis
Stable isotope dilution assays were developed for 14 important odourants of roasted coffee. The following amounts (mg/kg) were found in the Arabica (I) and the Robusta (II) coffees: 2‐furfurylthiol (1.08 I, 1.73 II), methional (0.24 I, 0.095 II), 3‐mercapto‐3‐methylbutyl formate (0.13 I, 0.115 II), 2‐ethyl‐3‐5‐dimethylpyrazine (0.33 I, 0.94 II), 2,3‐diethyl‐5‐methylpyrazine (0.095 I, 0.31 II), guaiacol (4.2 I, 28.2 II), 4‐vinylguaiacol (64.8 I, 177.7 II), 4‐ethylguaiacol (1.63 I, 18.1 II), vanillin (4.8 I, 16.1 II), ( E )‐β‐damascenone (0.195 I, 0.205 II), 4‐hydroxy‐2,5‐dimethyl‐3(2 H )‐furanone (109 I, 57 II), 3‐hydroxy‐4,5‐dimethyl‐2(5 H )‐furanone (1.47 I, 0.63 II), 5‐ethyl‐3‐hydroxy‐4‐methyl‐2(5 H )‐furanone (0.16 I, 0.085 II), 5‐ethyl‐4‐hydroxy‐2‐methyl‐3(2 H )‐furanone (17.3 I, 14.3 II).