Flavour and Fragrance Journal · 1995 · 165 citations · 13 references
AgricultureChemistryFood ScienceAnalytical ChemistryFood AnalysisFood ChemistryContaminant AnalysisInstrumental AnalysisMetabolite IdentificationTrace AnalysisVolatile Aroma AnalysisVolatile Substance AnalysisCoffee Authenticity AssessmentCoffee Flavor ChemistryIsotope DilutionIsotope Dilution AnalysisStable Isotope Dilution Analysis
Abstract Stable isotope dilution assays were developed for 14 important odourants of roasted coffee. The following amounts (mg/kg) were found in the Arabica (I) and the Robusta (II) coffees: 2‐furfurylthiol (1.08 I, 1.73 II), methional (0.24 I, 0.095 II), 3‐mercapto‐3‐methylbutyl formate (0.13 I, 0.115 II), 2‐ethyl‐3‐5‐dimethylpyrazine (0.33 I, 0.94 II), 2,3‐diethyl‐5‐methylpyrazine (0.095 I, 0.31 II), guaiacol (4.2 I, 28.2 II), 4‐vinylguaiacol (64.8 I, 177.7 II), 4‐ethylguaiacol (1.63 I, 18.1 II), vanillin (4.8 I, 16.1 II), ( E )‐β‐damascenone (0.195 I, 0.205 II), 4‐hydroxy‐2,5‐dimethyl‐3(2 H )‐furanone (109 I, 57 II), 3‐hydroxy‐4,5‐dimethyl‐2(5 H )‐furanone (1.47 I, 0.63 II), 5‐ethyl‐3‐hydroxy‐4‐methyl‐2(5 H )‐furanone (0.16 I, 0.085 II), 5‐ethyl‐4‐hydroxy‐2‐methyl‐3(2 H )‐furanone (17.3 I, 14.3 II).
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