Publication type: | Article in scientific journal |
Type of review: | Peer review (publication) |
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. |
DOI: | 10.1021/jf011329m |
Published in: | Journal of Agricultural and Food Chemistry |
Volume(Issue): | 50 |
Issue: | 8 |
Page(s): | 2356 |
Pages to: | 2364 |
Issue Date: | 2002 |
Publisher / Ed. Institution: | American Chemical Society |
ISSN: | 0021-8561 1520-5118 |
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°C. The losses were lower when one or more of the reagents was omitted or the temperature decreased to 22°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. |
URI: | https://digitalcollection.zhaw.ch/handle/11475/5517 |
Fulltext version: | Published version |
License (according to publishing contract): | Licence according to publishing contract |
Departement: | Life Sciences and Facility Management |
Organisational Unit: | Institute of Chemistry and Biotechnology (ICBT) |
Appears in collections: | Publikationen Life Sciences und Facility Management |
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Blank, I., Pascual, E. C., Devaud, S., Fay, L. B., Stadler, R. H., Yeretzian, C., & Goodman, B. A. (2002). Degradation of coffee flavor compound furfuryl mercaptan in fenton-type model systems. Journal of Agricultural and Food Chemistry, 50(8), 2356–2364. https://doi.org/10.1021/jf011329m
Blank, I. et al. (2002) ‘Degradation of coffee flavor compound furfuryl mercaptan in fenton-type model systems’, Journal of Agricultural and Food Chemistry, 50(8), pp. 2356–2364. Available at: https://doi.org/10.1021/jf011329m.
I. Blank et al., “Degradation of coffee flavor compound furfuryl mercaptan in fenton-type model systems,” Journal of Agricultural and Food Chemistry, vol. 50, no. 8, pp. 2356–2364, 2002, doi: 10.1021/jf011329m.
BLANK, Imre, Ederlinda C. PASCUAL, Stéphanie DEVAUD, Laurent B. FAY, Richard H. STADLER, Chahan YERETZIAN und Bernard A. GOODMAN, 2002. Degradation of coffee flavor compound furfuryl mercaptan in fenton-type model systems. Journal of Agricultural and Food Chemistry. 2002. Bd. 50, Nr. 8, S. 2356–2364. DOI 10.1021/jf011329m
Blank, Imre, Ederlinda C. Pascual, Stéphanie Devaud, Laurent B. Fay, Richard H. Stadler, Chahan Yeretzian, and Bernard A. Goodman. 2002. “Degradation of Coffee Flavor Compound Furfuryl Mercaptan in Fenton-Type Model Systems.” Journal of Agricultural and Food Chemistry 50 (8): 2356–64. https://doi.org/10.1021/jf011329m.
Blank, Imre, et al. “Degradation of Coffee Flavor Compound Furfuryl Mercaptan in Fenton-Type Model Systems.” Journal of Agricultural and Food Chemistry, vol. 50, no. 8, 2002, pp. 2356–64, https://doi.org/10.1021/jf011329m.
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