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Generation of furfuryl mercaptan in cysteine-pentose model systems in relation to roasted coffee



Generation of furfuryl mercaptan in cysteine-pentose model systems in relation to roasted coffee



ACS symposium series: 64) 160-170



It has been known for more than 50 years that furfuryl mercaptan is one of the very few critical coffee aroma compounds. Aqueous solutions of ribose and cysteine were reacted in a high temperature/short time reactor and the aromatics generated were separated and identified by GC/MS. This study investigates the effect of pH, time and temperature on furfuryl mercaptan formation. At higher temperatures furfuryl mercaptan is the major compound generated. The kinetics describing its formation are covered.

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Accession: 013130777

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