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Potent odorants of the roasted powder and brew of Arabica coffee

Intensive Geruchsstoffe von Röstkaffee und Röstkaffeeaufguß aus Arabica-Kaffee

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Zusammenfassung

Die Aromaextrakt-Verdünnungsanalyse (AEVA) von Röstkaffee ergab 13 wichtige Geruchsstoffe: 2-Methyl-3-furanthiol (I), 2-Furfurylthiol (II), Methional (III), 3-Mercapto-3-methylbutylformiat (IV), 3-Isopropyl-2-methoxypyrazin (V), 2-Ethyl-3,5-dimethylpyrazin (VI), 2,3-Diethyl-5-methylpyrazin (VII), 3-Isobutyl-2-methoxypyrazin (VIII), 3-Hydroxy-4,5-dimethyl-2(5H)-furanon (Sotolon, IX), 4-Vinylguajacol (XII) und (E)-β-Damascenon (XIII). Die vergleichende AEVA von Röstkaffee und daraus hergestelltem Aufguß zeigte im Aufguß eine Zunahme von III, IX, Vanillin und 4-Hydroxy-2,5-dimethyl-3(2H)-furanon und eine Abnahme von I, II, IV, V, VII und VIII.

Summary

Aroma extract dilution analysis (AEDA) revealed 13 compounds as important contributors to the aroma of roasted coffee (powder): 2-methyl-3-furanthiol (I), 2-furfurylthiol (II), methional (III), 3-mercapto-3-methylbutylformate (IV), 3-isopropyl-2-methoxypyrazine (V), 2-ethyl-3,5-dimethylpyrazine (VI), 2,3-diethyl-5-methylpyrazine (VII), 3-isobutyl-2-methoxy-pyrazine (VIII), 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon, IX), 4-ethylguaiacol (X), 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone (XI), 4-vinylguaiacol (XII), and (E)-β-damascenone (XIII). A comparative AEDA of the coffee powder and brew showed in the brew an increase of III, IX, vanillin and 4-hydroxy-2,5-dimethyl-3(2H)-furanone and a decrease of I, II, IV, V, VII, and VIII.

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Author notes

  1. Imre Blank

    Present address: Nestlé Research Centre, Vers-chez-les-Blanc, CH-1000, Lausanne 26, Switzerland

  2. Alina Sen

    Present address: EPO, Bayerstrasse 34, W-8000, München 2, Federal Republic of Germany

Authors and Affiliations

  1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, W-8046, Garching, Federal Republic of Germany

    Imre Blank, Alina Sen & Werner Grosch

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  1. Imre Blank
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  2. Alina Sen
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  3. Werner Grosch
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Blank, I., Sen, A. & Grosch, W. Potent odorants of the roasted powder and brew of Arabica coffee. Z Lebensm Unters Forch 195, 239–245 (1992). https://doi.org/10.1007/BF01202802

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