Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages

Citation
T. Hofmann et al., Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages, J AGR FOOD, 49(5), 2001, pp. 2382-2386
Citations number
12
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
0021-8561 → ACNP
Volume
49
Issue
5
Year of publication
2001
Pages
2382 - 2386
Database
ISI
SICI code
0021-8561(200105)49:5<2382:MSOTIO>2.0.ZU;2-V
Abstract
Addition of the total melanoidin fraction isolated by water extraction from medium-roasted coffee powder to a model solution containing a set of 25 ar oma compounds mimicking the aroma of a coffee brew reduced, in particular, the intensity of the roasty, sulfury aroma quality. Model studies performed by static headspace analysis revealed that especially three well-known cof fee odorants, that is, 2-furfurylthiol (FFT), 3-methyl-2-butene-1-thiol, an d 3-mercapto-3-methylbutyl formate, were significantly reduced in the heads pace above an aqueous model solution when melanoidins were added. In partic ular, the low molecular weight melanoidins (1500-3000 I)a) led to the most significant decrease in FFT. In contrast, for example, aldehydes remained u naffected by melanoidin addition.