Untersuchungen über die Vorgänge beim Dämpfen von Kaffeebohnen

Authors

  • S. Gál Institut für Organische Chemie der Universität Bern
  • P. Windemann Institut für Organische Chemie der Universität Bern
  • E. Baumgartner Institut für Organische Chemie der Universität Bern

DOI:

https://doi.org/10.2533/chimia.1976.68

Abstract

The reactions occurring during steam treatment of green coffee have been investigated. In the condensate as well as in the treated beans 3-methoxy-4-hydroxystyrene (3,4-MHS) could be detected. In the condensed steam also benzaldehyde, phenylacetaldehyde, isovaleric acid, furfural and coffeine were identified. The 3,4-MHS is formed from the feruloylquinic acid present in the raw coffee. A method for the quantitative determination of 3,4-MHS has been developed.

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Published

1976-02-29

Issue

Vol. 30 No. 2 (1976): Forschung/Research

Section

Articles

License

Copyright (c) 1976 S. Gal

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
S. Gál, P. Windemann, E. Baumgartner, Chimia 1976, 30, 68, DOI: 10.2533/chimia.1976.68.