Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages

Thomas Hofmann; Michael Czerny; Sonia Calligaris; Peter Schieberle

doi:10.1021/jf0012042

Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages

Thomas Hofmann, Michael Czerny, Sonia Calligaris, Peter Schieberle^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

107 Scopus citations

Abstract

Addition of the total melanoidin fraction isolated by water extraction from medium-roasted coffee powder to a model solution containing a set of 25 aroma compounds mimicking the aroma of a coffee brew reduced, in particular, the intensity of the roasty, sulfury aroma quality. Model studies performed by static headspace analysis revealed that especially three well-known coffee odorants, that is, 2-furfurylthiol (FFT), 3-methyl-2-butene-1-thiol, and 3-mercapto-3-methylbutyl formate, were significantly reduced in the headspace above an aqueous model solution when melanoidins were added. In particular, the low molecular weight melanoidins (1500-3000 Da) led to the most significant decrease in FFT. In contrast, for example, aldehydes remained unaffected by melanoidin addition.

Original language	English
Pages (from-to)	2382-2386
Number of pages	5
Journal	Journal of Agricultural and Food Chemistry
Volume	49
Issue number	5
DOIs	https://doi.org/10.1021/jf0012042
State	Published - 2001

Keywords

2-Furfurylthiol
Coffee flavor
Flavor binding
Melanoidins

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10.1021/jf0012042

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title = "Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages",

abstract = "Addition of the total melanoidin fraction isolated by water extraction from medium-roasted coffee powder to a model solution containing a set of 25 aroma compounds mimicking the aroma of a coffee brew reduced, in particular, the intensity of the roasty, sulfury aroma quality. Model studies performed by static headspace analysis revealed that especially three well-known coffee odorants, that is, 2-furfurylthiol (FFT), 3-methyl-2-butene-1-thiol, and 3-mercapto-3-methylbutyl formate, were significantly reduced in the headspace above an aqueous model solution when melanoidins were added. In particular, the low molecular weight melanoidins (1500-3000 Da) led to the most significant decrease in FFT. In contrast, for example, aldehydes remained unaffected by melanoidin addition.",

keywords = "2-Furfurylthiol, Coffee flavor, Flavor binding, Melanoidins",

author = "Thomas Hofmann and Michael Czerny and Sonia Calligaris and Peter Schieberle",

year = "2001",

doi = "10.1021/jf0012042",

language = "English",

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TY - JOUR

T1 - Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages

AU - Hofmann, Thomas

AU - Czerny, Michael

AU - Calligaris, Sonia

AU - Schieberle, Peter

PY - 2001

Y1 - 2001

N2 - Addition of the total melanoidin fraction isolated by water extraction from medium-roasted coffee powder to a model solution containing a set of 25 aroma compounds mimicking the aroma of a coffee brew reduced, in particular, the intensity of the roasty, sulfury aroma quality. Model studies performed by static headspace analysis revealed that especially three well-known coffee odorants, that is, 2-furfurylthiol (FFT), 3-methyl-2-butene-1-thiol, and 3-mercapto-3-methylbutyl formate, were significantly reduced in the headspace above an aqueous model solution when melanoidins were added. In particular, the low molecular weight melanoidins (1500-3000 Da) led to the most significant decrease in FFT. In contrast, for example, aldehydes remained unaffected by melanoidin addition.

AB - Addition of the total melanoidin fraction isolated by water extraction from medium-roasted coffee powder to a model solution containing a set of 25 aroma compounds mimicking the aroma of a coffee brew reduced, in particular, the intensity of the roasty, sulfury aroma quality. Model studies performed by static headspace analysis revealed that especially three well-known coffee odorants, that is, 2-furfurylthiol (FFT), 3-methyl-2-butene-1-thiol, and 3-mercapto-3-methylbutyl formate, were significantly reduced in the headspace above an aqueous model solution when melanoidins were added. In particular, the low molecular weight melanoidins (1500-3000 Da) led to the most significant decrease in FFT. In contrast, for example, aldehydes remained unaffected by melanoidin addition.

KW - 2-Furfurylthiol

KW - Coffee flavor

KW - Flavor binding

KW - Melanoidins

UR - https://www.scopus.com/pages/publications/0034842999

U2 - 10.1021/jf0012042

DO - 10.1021/jf0012042

M3 - Article

C2 - 11368608

AN - SCOPUS:0034842999

SN - 0021-8561

VL - 49

SP - 2382

EP - 2386

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 5

ER -

Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages

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Keywords

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