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Model reactions on roast aroma formation

II. Mass spectrometric identification of furans and furanones from the reaction of serine and threonine with sucrose under the conditions of coffee roasting

Modell-Reaktionen zur Röstaroma-Bildung

II. Die massenspektrometrische Identifizierung von Furanen und Furanonen aus der Reaktion von Serin und Threonin mit Saccharose unter den Bedingungen der Kaffeeröstung

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Zusammenfassung

Aus Modellröstungen von Gemischen aus Serin, Threonin und Saccharose unter den Bedingungen der Kaffeeröstung wurden etwa 350 flüchtige Verbindungen mittels GC/MS getrennt und identifiziert. Unter ihnen befanden sich über 100 monocyclische Furane und 13 Furanone sowie 8 bicyclische Furane, deren Massenspektren und Retentions-indices angegeben werden. Die wichtigsten massenspektrometrischen Fragmentierungswege werden beschrieben. -Die aus einer gleich behandelten Röstung von Rohkaffee erhaltenen Spektren werden mit denen der Modellröstungen verglichen.

Summary

From model roastings of mixtures containing serine, threonine and sucrose about 350 volatile compounds were separated and identified by GC/MS. Among them there were more than 100 monocyclic furans, 13 furanones and 8 bicyclic furans, the mass spectra and retention indices of which are recorded. The most important mass spectrometric fragmentation pathways are described. Spectra obtained from roasting coffee under identical conditions are compared with the spectra from model roastings.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie der TU Berlin, Müller-Breslau-Straße, 10, D-1000, Berlin 12

    Werner Baltes & Gloria Bochmann

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  1. Werner Baltes
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  2. Gloria Bochmann
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Dissertation Gloria Bochmann, TU Berlin 1984

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Baltes, W., Bochmann, G. Model reactions on roast aroma formation. Z Lebensm Unters Forch 184, 179–186 (1987). https://doi.org/10.1007/BF01042203

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  • DOI: https://doi.org/10.1007/BF01042203

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