Premium
The effect of 2‐furanmethanethiol upon the flavour of instant coffee
Author(s) -
ELMORE J. STEPHEN,
NURSTEN HARRY E.
Publication year - 1993
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1993.tb01302.x
Subject(s) - flavour , aroma , food science , instant , chemistry , flavor
Summary 2‐Furanmethanethiol (furfuryl mercaptan) is a constituent of the aroma of roasted coffee and the isolated compound has been reported to possess the aroma of fresh roasted coffee (Schutte, 1974; Tressl & Silwar, 1981). Because instant coffee is less flavoursome than fresh roasted coffee, a series of concentrations of 2‐furanmethanethiol were added to instant coffee, in order to determine if it would have a desirable effect upon the flavour of the coffee. At no concentration was there a preference for the coffee containing added 2‐furanmethanethiol. At concentrations of added thiol above 100 parts per 10 9 (100p.p.b.), in both black and whitened coffee, there was a significant preference noted for the reference sample, which contained no added thiol. the three most used descriptors for the aroma of 2‐furanmethanethiol were burnt, then sulphurous, then coffee‐like.