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
Pages: 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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