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A chromatographic study of some of the compounds in roasted coffee

by Clements, R.L; Deatherage, F.E.
Publisher: Mar-Abr 1957Subject(s): COFFEA | TOSTADO | COMPOSICION | AMINOACIDOS | CROMATOGRAFIA | PROCESAMIENTO | ANALISIS QUIMICO | COMPUESTOS VOLATILES | COMPUESTOS NO VOLATILES | COFFEA | ROASTING | AMINO ACIDS | CHROMATOGRAPHY | PROCESSING | COFFEA | GRILLAGE | ACIDE AMINE | CHROMATOGRAPHIE | TRAITEMENT In: Food Research (EUA) v. 22(2) p. 222-232Summary: Chromatographic methods were applied to a study of the non-volatile acids, volatile acids, and acidic and neutral carbonyl compounds in green and roasted coffee, and to a study of acid-precipitated matter in coffee brew. In general, the results were tentative, but indicate that an intensive application of the procedures could provide much information regarding flavor constituents of roasted coffee. Ten non-volatile acidic constituents were revealed by paper chromatography. Seven of the compounds fluoresced under ultraviolet light, and at least six of the compounds were indicated to be phenolic. A buffered silica-gel column showed the presence of five volatile acids in significant amounts. Four were identified tentatively as valeric, butyric, propionic, and acetic acids. A fifth acid did not correspond to any simple aliphatic acid. Acetic acid appeared to predominate. Three new solvent mixtures were developed for paper chromatography of the neutral carbonyl compounds, and at least fourteen were distinguished. One new solvent system was developed for chromatography of the acidic carbonyl compounds, and revealed nine bands. A quantity of the acid-precipitated material in coffee brew was prepared and partially purified. Paper chromatography of the acid hydrolysate revealed the presence of at least nine amino acids
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Chromatographic methods were applied to a study of the non-volatile acids, volatile acids, and acidic and neutral carbonyl compounds in green and roasted coffee, and to a study of acid-precipitated matter in coffee brew. In general, the results were tentative, but indicate that an intensive application of the procedures could provide much information regarding flavor constituents of roasted coffee. Ten non-volatile acidic constituents were revealed by paper chromatography. Seven of the compounds fluoresced under ultraviolet light, and at least six of the compounds were indicated to be phenolic. A buffered silica-gel column showed the presence of five volatile acids in significant amounts. Four were identified tentatively as valeric, butyric, propionic, and acetic acids. A fifth acid did not correspond to any simple aliphatic acid. Acetic acid appeared to predominate. Three new solvent mixtures were developed for paper chromatography of the neutral carbonyl compounds, and at least fourteen were distinguished. One new solvent system was developed for chromatography of the acidic carbonyl compounds, and revealed nine bands. A quantity of the acid-precipitated material in coffee brew was prepared and partially purified. Paper chromatography of the acid hydrolysate revealed the presence of at least nine amino acids

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