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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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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DOI: https://doi.org/10.1007/BF01202802