Title: Degradation of coffee flavor compound furfuryl mercaptan in fenton-type model systems
Authors : Blank, Imre
Pascual, Ederlinda C.
Devaud, Stéphanie
Fay, Laurent B.
Stadler, Richard H.
Yeretzian, Chahan
Goodman, Bernard A.
Published in : Journal of agricultural and food chemistry
Volume(Issue) : 50
Issue : 8
Pages : 2356
Pages to: 2364
Publisher / Ed. Institution : American Chemical Society
Issue Date: 2002
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (Publication)
Language : English
Subjects : Coffee; Aroma
Subject (DDC) : 663: Beverage technology
Abstract: The stability of the coffee flavor compound furfuryl mercaptan has been investigated in aqueous solutions under Fenton-type reaction conditions. The impact of hydrogen peroxide, iron, ascorbic acid, and ethylenediaminetetraacetic acid was studied in various combinations of reagents and temperature. Furfuryl mercaptan reacts readily under Fenton-type reaction conditions, leading to up to 90% degradation within 1 h at 37 degrees C. The losses were lower when one or more of the reagents was omitted or the temperature decreased to 22 degrees C. Volatile reaction products identified were mainly dimers of furfuryl mercaptan, difurfuryl disulfide being the major compound. In addition, a large number of nonvolatile compounds was observed with molecular masses in the range of 92-510 Da. The formation of hydroxyl and carbon-centered radicals was indicated by electron paramagnetic resonance spectra using alpha-(4-pyridyl-1-oxide)-N-tert-butylnitrone or 5-(diethoxyphosphoryl)-5-methyl-1-pyrroline-N-oxide as spin traps. Whereas *OH was generated by Fenton-type reactions, the C-centered radical is probably a secondary product of the reaction of *OH with various organic molecules, the reaction with furfuryl mercaptan appearing to be the most important. No evidence for S-centered radicals was seen in the spin-trapping experiments, but a sulfur-containing radical was detected when measurements were made at 77 K in the absence of spin traps.
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Chemistry and Biotechnology (ICBT)
Publication type: Article in scientific Journal
DOI : 10.1021/jf011329m
ISSN: 1520-5118
URI: https://digitalcollection.zhaw.ch/handle/11475/5517
Appears in Collections:Publikationen Life Sciences und Facility Management

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