Untersuchungen über die Vorgänge beim Dämpfen von Kaffeebohnen
The reactions occurring during steam treatment of green coffee have been investigated. In the condensate as well as in the treated beans 3-methoxy-4-hydroxystyrene (3,4-MHS) could be detected. In the condensed steam also benzaldehyde, phenylacetaldehyde, isovaleric acid, furfural and coffeine were...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | deu |
| Published: |
Swiss Chemical Society
1976-02-01
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| Series: | CHIMIA |
| Online Access: | https://www.chimia.ch/chimia/article/view/9282 |
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| _version_ | 1850140269266075648 |
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| author | S. Gál P. Windemann E. Baumgartner |
| author_facet | S. Gál P. Windemann E. Baumgartner |
| author_sort | S. Gál |
| collection | DOAJ |
| description |
The reactions occurring during steam treatment of green coffee have been investigated. In the condensate as well as in the treated beans 3-methoxy-4-hydroxystyrene (3,4-MHS) could be detected. In the condensed steam also benzaldehyde, phenylacetaldehyde, isovaleric acid, furfural and coffeine were identified. The 3,4-MHS is formed from the feruloylquinic acid present in the raw coffee. A method for the quantitative determination of 3,4-MHS has been developed.
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| format | Article |
| id | doaj-art-2c1e08ed16504da2ace6f23f43c47997 |
| institution | OA Journals |
| issn | 0009-4293 2673-2424 |
| language | deu |
| publishDate | 1976-02-01 |
| publisher | Swiss Chemical Society |
| record_format | Article |
| series | CHIMIA |
| spelling | doaj-art-2c1e08ed16504da2ace6f23f43c479972025-08-20T02:29:54ZdeuSwiss Chemical SocietyCHIMIA0009-42932673-24241976-02-0130210.2533/chimia.1976.68Untersuchungen über die Vorgänge beim Dämpfen von KaffeebohnenS. Gál0P. Windemann1E. Baumgartner2Institut für Organische Chemie der Universität BernInstitut für Organische Chemie der Universität BernInstitut für Organische Chemie der Universität Bern The reactions occurring during steam treatment of green coffee have been investigated. In the condensate as well as in the treated beans 3-methoxy-4-hydroxystyrene (3,4-MHS) could be detected. In the condensed steam also benzaldehyde, phenylacetaldehyde, isovaleric acid, furfural and coffeine were identified. The 3,4-MHS is formed from the feruloylquinic acid present in the raw coffee. A method for the quantitative determination of 3,4-MHS has been developed. https://www.chimia.ch/chimia/article/view/9282 |
| spellingShingle | S. Gál P. Windemann E. Baumgartner Untersuchungen über die Vorgänge beim Dämpfen von Kaffeebohnen CHIMIA |
| title | Untersuchungen über die Vorgänge beim Dämpfen von Kaffeebohnen |
| title_full | Untersuchungen über die Vorgänge beim Dämpfen von Kaffeebohnen |
| title_fullStr | Untersuchungen über die Vorgänge beim Dämpfen von Kaffeebohnen |
| title_full_unstemmed | Untersuchungen über die Vorgänge beim Dämpfen von Kaffeebohnen |
| title_short | Untersuchungen über die Vorgänge beim Dämpfen von Kaffeebohnen |
| title_sort | untersuchungen uber die vorgange beim dampfen von kaffeebohnen |
| url | https://www.chimia.ch/chimia/article/view/9282 |
| work_keys_str_mv | AT sgal untersuchungenuberdievorgangebeimdampfenvonkaffeebohnen AT pwindemann untersuchungenuberdievorgangebeimdampfenvonkaffeebohnen AT ebaumgartner untersuchungenuberdievorgangebeimdampfenvonkaffeebohnen |