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Fluchtige Inhaltsstoffe des Rokkaffees

by Vitzthum, O.G; Werkhoff, P; Ablanque, E; Association Scientifique Internationale du Café, París (Francia); 7. Colloque International sur la Chimie des Cafés Verts, Torrefies et Leurs Derives Hambourg (Alemania, R.F.) 1975.
Publisher: París (Francia) 1976Description: p. 115-123.Subject(s): COFFEA ARABICA | PROPIEDADES FISICO-QUIMICAS | COMPOSICION | GRANOS | AROMA | COMPOSICION DEL GRANO | CAFE VERDE | COFFEA ARABICA | SOIL CHEMICOPHYSICAL PROPERTIES | GRAIN | COFFEA ARABICA | PROPRIETE PHYSICOCHIMIQUE DU SOL | GRAINSummary: The volatile components of green coffee (coffea Arabica) were isolated and investigated. A total of 55 constituents, mainly heterocyclic compounds have been identified for the first time in green coffee. Green coffee ingredients were separated by atmospheric steam distillation. Furthermore, green coffee volatiles were isolated by extraction with supercritical carbon dioxide under pressure in order to avoid artifact formation as much as possible. The organic compounds were extracted with purified diethyl ether and separated into neutral and basic fractions. Identification of green coffee constituents was accomplished by mass spectrometry in combination with glass capillary gas chromatography. It has been found that the raw coffee odour is mainly caused by methoxy-pyraxines
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The volatile components of green coffee (coffea Arabica) were isolated and investigated. A total of 55 constituents, mainly heterocyclic compounds have been identified for the first time in green coffee. Green coffee ingredients were separated by atmospheric steam distillation. Furthermore, green coffee volatiles were isolated by extraction with supercritical carbon dioxide under pressure in order to avoid artifact formation as much as possible. The organic compounds were extracted with purified diethyl ether and separated into neutral and basic fractions. Identification of green coffee constituents was accomplished by mass spectrometry in combination with glass capillary gas chromatography. It has been found that the raw coffee odour is mainly caused by methoxy-pyraxines

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