Studies on character impact odorants of coffee brews
Studies on character impact odorants of coffee brews
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DOI：
10.1021/jf9505988
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发表时间：
1996-02-01
影响因子：
6.1
通讯作者：
Grosch, W
中科院分区：
文献类型：
--
作者：
Semmelroch, P;Grosch, W
用稳定同位素稀释法对阿拉比卡咖啡(Coffea Arabica)和罗布斯塔(Robusta)咖啡(Coffea Canephora Var)酿造的咖啡中的22种化合物进行了定量分析。罗布斯塔)。气味活力值(OAVs；浓度与气味阈值之比)的计算表明，2-呋喃硫醇、3-巯基-3-甲基甲酸丁酯、甲硫醇、β-大马烯酮、甲基丙醛和3-甲基丁醛是最有效的气味物质。然而，在两种咖啡冲泡中，OAVs的排名是不同的。测定了17种香料在酿造过程中的萃取率。极性化合物(如愈创木酚、4-羟基-2，5-二甲基-3(2H)-呋喃酮、3-羟基-4，5-二甲基-2(5H)-呋喃酮、2，3-丁二酮)的产率较高(75-100%)，非极性化合物(如β-大马烯酮、2-异丁基-3-甲氧基吡嗪)的产率仅为10-25%。在两种啤酒中发现的浓度水平的气味模型的总体气味明显像咖啡一样。这些模型再现了两种啤酒气味特征的差异。
Twenty-two compounds, which had been revealed by dilution experiments as potent odorants, were quantified by stable isotope dilution assays in brews prepared from roasted Arabica (Coffea arabica) and Robusta coffees (Coffea canephora var. Robusta). Calculation of odor activity values (OAVs; ratio of concentration to odor threshold) indicated 2-furfurylthiol, 3-mercapto-3-methylbutyl formate, methanethiol, beta-damascenone, methylpropanal, and 3-methylbutanal as the most potent odorants. However, the rankings of the OAVs were different in the two coffee brews. The extraction yields obtained during the preparation of the brews were determined for 17 odorants. Polar compounds (e.g. guaiacol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 2,3-butanedione) were extracted with higher yields (75-100%); nonpolar compounds (e.g. beta-damascenone, 2-isobutyl-3-methoxypyrazine) gave yields of only 10-25%. The overall odor of the models containing the odorants in the concentration levels that had been found in the two brews was clearly coffee-like. The models reproduce the differences in the odor profiles of the two brews.