Study on the Role of Precursors in Coffee Flavor Formation Using In-Bean Experiments

The formation of several key odorants, such as 2-furfurylthiol (FFT), alkylpyrazines, and diketones, was studied upon coffee roasting. The approach involved the incorporation of potential precursors in green coffee beans by means of biomimetic in-bean and spiking experiments. Both labeled and unlabe...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2009-11, Vol.57 (21), p.9923-9931
Main Authors: Poisson, Luigi, Schmalzried, Frank, Davidek, Tomas, Blank, Imre, Kerler, Josef
Format: Article
Language:English
Subjects:
alkylpyrazines
amino acids
Biological and medical sciences
biomimetics
Coffea - chemistry
Coffea arabica
coffee (beverage)
Coffee - chemistry
coffee beans
Coffee, tea and other stimulative beverage industries
flavor
flavor formation
food analysis
food composition
Food Handling
Food industries
Fundamental and applied biological sciences. Psychology
Furans - analysis
isotope labeling
Maillard reaction
model food systems
odor compounds
Odorants - analysis
odors
Plant Extracts - analysis
roasting
Sulfhydryl Compounds - analysis
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Summary:The formation of several key odorants, such as 2-furfurylthiol (FFT), alkylpyrazines, and diketones, was studied upon coffee roasting. The approach involved the incorporation of potential precursors in green coffee beans by means of biomimetic in-bean and spiking experiments. Both labeled and unlabeled precursor molecules were used, and the target analytes in the roasted coffee samples were characterized in terms of their isotope labeling pattern and abundance. The biomimetic in-bean experiments ruled out the 2-furaldehyde route to FFT as suggested by model studies. Furthermore, no evidence was found for the incorporation of the arabinose C5 skeleton into FFT. Pathways proposed for the formation of alkylpyrazines and diketones were confirmed, and a new mechanism is suggested for the formation of 2-ethenyl-3-ethyl-5-methylpyrazine. The role of amino acids, for example, alanine, and free sugars was substantiated. The results underscore the potential of this methodology to provide better understanding of the formation pathways occurring in complex food systems, which may be different from those obtained in model experiments.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf901683v