Detection of odor-active ethenylalkylpyrazines in roasted coffee

被引：50

作者：

Czerny, M ^{[1
]}

Wagner, R ^{[1
]}

Grosch, W ^{[1
]}

机构：

[1] DEUTSCH FORSCH ANSTALT LEBENSMITTELCHEM, D-85748 GARCHING, GERMANY

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1996年 / 44卷 / 10期

关键词：

roasted coffee; aroma; 2-ethenyl-3,5-dimethylpyrazine; 2-ethenyl-3-ethyl-5-methylpyrazine; 3-ethenyl-2-ethyl-5-methylpyrazine; detection; synthesis; odor threshold;

D O I：

10.1021/jf9600824

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

In roasted Robusta coffee, two potent earthy smelling compounds were identified as 2-ethenyl-3,5-dimethylpyrazine and 2-ethenyl-3-ethyl-5-methylpyrazine by comparison of gas chromatography and mass spectrometry data with those of the corresponding reference substances. The odor threshold values (0.014 ng/L, air) of the new pyrazines were as low as those of 2-ethyl-3,5-dimethyl-and 2,3-diethyl-5-methylpyrazine. 3-Ethenyl-2-ethyl-5-methylpyrazine was also detected in coffee, and its odor threshold value was 8000 times higher than that of the 2-ethenyl-3-ethyl-5-methylpyrazine. After addition of HBr, the two ethenylethylmethylpyrazine. isomers were separated by capillary gas chromatography. The results indicate the presence of the two isomers in a 1:1 ratio in coffee.

引用

页码：3268 / 3272

页数：5

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