ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
2-Furanmethanethiol (furfuryl mercaptan) is a constituent of the aroma of roasted coffee and the isolated compound has been reported to possess the aroma of fresh roasted coffee (Schutte, 1974; Tressl & Silwar, 1981). Because instant coffee is less flavoursome than fresh roasted coffee, a series of concentrations of 2-furanmethanethiol were added to instant coffee, in order to determine if it would have a desirable effect upon the flavour of the coffee.At no concentration was there a preference for the coffee containing added 2-furanmethanethiol. At concentrations of added thiol above 100 parts per 109 (100p.p.b.), in both black and whitened coffee, there was a significant preference noted for the reference sample, which contained no added thiol. the three most used descriptors for the aroma of 2-furanmethanethiol were burnt, then sulphurous, then coffee-like.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1993.tb01302.x
Permalink