Hofmann T, Czerny M, Calligaris S, Schieberle P
Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany.
J Agric Food Chem. 2001 May;49(5):2382-6. doi: 10.1021/jf0012042.
Addition of the total melanoidin fraction isolated by water extraction from medium-roasted coffee powder to a model solution containing a set of 25 aroma compounds mimicking the aroma of a coffee brew reduced, in particular, the intensity of the roasty, sulfury aroma quality. Model studies performed by static headspace analysis revealed that especially three well-known coffee odorants, that is, 2-furfurylthiol (FFT), 3-methyl-2-butene-1-thiol, and 3-mercapto-3-methylbutyl formate, were significantly reduced in the headspace above an aqueous model solution when melanoidins were added. In particular, the low molecular weight melanoidins (1500-3000 Da) led to the most significant decrease in FFT. In contrast, for example, aldehydes remained unaffected by melanoidin addition.
将通过水提取从中度烘焙咖啡粉中分离出的总类黑素添加到含有一组模拟咖啡冲泡香气的25种香气化合物的模型溶液中，尤其降低了烘焙、硫磺味香气品质的强度。通过静态顶空分析进行的模型研究表明，当添加类黑素时，在水性模型溶液上方的顶空中，特别是三种著名的咖啡气味物质，即2-糠硫醇（FFT）、3-甲基-2-丁烯-1-硫醇和甲酸3-巯基-3-甲基丁酯，显著减少。特别是低分子量类黑素（1500-3000 Da）导致FFT的减少最为显著。相比之下，例如醛类不受添加类黑素的影响。
