Zusammenfassung
In der Fraktion der flüchtigen Verbindungen aus der Reaktion von Serin, Threonin und Saccharose wurden unter den Bedingungen der Kaffeeröstung unter anderem 33 Pyridine, 20 Oxazole und 11 Carbocyclen identifiziert. Ihre Massenspektren und Retentionszeiten werden angegeben. Die Reaktionsprodukte werden mit denen einer unter gleichen Bedingungen durchgeführten Kaffeeröstung verglichen.
Summary
From the reaction of serine, threonine and sucrose under the conditions of coffee roasting, 33 pyridines, 20 oxazoles and 12 carbocyclic compunds, among others, were identified in the volatile fraction. Their mass spectra and retention indices are reported and the reaction products were compared with those formed by roasting coffee under the same conditions.
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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 185, 5–9 (1987). https://doi.org/10.1007/BF01083331
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DOI: https://doi.org/10.1007/BF01083331